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Rachel Kim

Paprika Chicken in Spinach Cream Sauce

Print Recipe
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 3/4 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 5 oz baby spinach

Method
 

  1. Season the chicken with paprika, salt and black pepper and heat the olive oil in a large skillet over medium-high heat.
  2. Cook the cutlets for 3 to 4 minutes per side, until they reach 165°F, then transfer them to a clean plate.
  3. Lower the heat, cook the garlic for 30 seconds and stir in the cream and broth, scraping up the browned bits.
  4. Simmer for 4 minutes, then fold in the spinach by handfuls until wilted.
  5. Return the chicken and its juices to the sauce and warm for 1 minute without boiling hard.