Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Smoked Paprika Chicken with Creamed Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 37 reviews

This Smoked Paprika Chicken with Creamed Spinach is a flavorful and comforting dish featuring juicy, seared chicken thighs seasoned with smoky paprika. Served alongside a rich and creamy Parmesan-infused spinach, it’s a satisfying meal perfect for weeknight dinners or entertaining guests.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Creamed Spinach

  • 1 cup heavy cream
  • 5 cloves garlic, minced
  • 1 cup Parmesan cheese, freshly shredded (never frozen)
  • 10 oz fresh spinach
  • 1 tablespoon lemon zest
  • Salt and black pepper, freshly ground, to taste

For the Smoked Paprika Chicken

  • 1.5 lb skinless, boneless chicken thighs
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Creamed Spinach: In a large skillet, add the heavy cream and minced garlic. Bring the mixture to a visible boil over medium heat. Once boiling, reduce the heat to low-medium and stir in the freshly shredded Parmesan cheese. Continue stirring for 2 to 4 minutes until the cheese has fully melted and the sauce is smooth.
  2. Add and Wilt the Spinach: Stir the fresh spinach into the cheese sauce over low-medium heat. Cook for a couple of minutes until the spinach begins to wilt and sinks into the sauce. Alternatively, remove the skillet from heat and cover it to let the spinach wilt gently. Season with salt and freshly ground black pepper to taste. Finish by topping with fresh lemon zest for brightness.
  3. Season the Chicken Thighs: Generously season the skinless, boneless chicken thighs with salt, freshly ground black pepper, and smoked paprika on both sides. Set aside while you prepare your skillet.
  4. Heat the Skillet: Preheat a cast-iron skillet over medium heat for about 3 minutes to allow it to become evenly hot. This helps in achieving a perfect sear on the chicken.
  5. Sear the Chicken: Add 2 tablespoons of olive oil to the hot skillet. Place the chicken thighs in the skillet without crowding them. Cook on medium heat without moving them for 5 minutes to develop a good sear.
  6. Finish Cooking the Chicken: Flip the chicken thighs over, lower the heat to low-medium, and cook for an additional 5 minutes or until thoroughly cooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest portion.
  7. Butter Baste: Remove the skillet from heat and add 1 tablespoon of butter. Stir the butter in the residual heat to coat the chicken, adding a layer of richness and flavor.
  8. Serve: Plate the smoked paprika chicken thighs and top with 2 tablespoons of chopped fresh parsley. Serve alongside the creamy Parmesan spinach for a complete, elegant meal.

Notes

  • Using freshly shredded Parmesan cheese enhances the flavor and texture of the creamed spinach.
  • A cast-iron skillet is preferred for cooking the chicken as it retains heat well and helps achieve a crisp sear.
  • Adjust seasoning to taste, especially the salt and pepper, during each step to balance the flavors.
  • The lemon zest brightens the creamed spinach and adds a fresh contrast to the richness of the dish.
  • Ensure the chicken reaches the safe internal temperature of 165°F (74°C) to guarantee it’s cooked through.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/smoked-paprika-chicken-with-creamed-spinach-recipe/