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Paprika Chicken in Spinach Cream Sauce
Rachel Kim

Paprika Chicken in Spinach Cream Sauce

Paprika stains the cream sauce brick orange while spinach wilts directly into it. Thin cutlets make this weeknight-fast, but they still need to come out of the skillet while the sauce reduces. Total time: 32 minutes.
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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.