Paprika Chicken with Spinach

People often get stuck in a rut with chicken and flavor it the same way over and over.  This is a simple chicken dish that packs a lot of flavor and might make you think differently about chicken breast.  


Serves 2-4

  • 2 large chicken breasts
  • 1 tsp paprika
  • salt and pepper
  • 5 tbsp butter (you can do half butter and half olive oil if you want)
  • 1/4 cup fresh thyme leaves
  • 3-4 garlic cloves, minced
  • 1 cup white wine (or cooking wine)
  • 2 big handfuls of spinach


Sprinkle 1/4 teaspoon of paprika on either side of each chicken breast and season with salt and pepper.  

Melt 1 tbsp butter in a large skillet over medium-high heat.  Add chicken breast and cook for 3 minutes on one side, flip and lower the heat to just below medium and cook for an additional 3 minutes.  

Add the remaining 4 tbsp of butter, thyme and garlic, stirring to make sure it's evenly distributed.  Cook for 2 minutes and then add the 1 cup of wine.  

Gently simmer for 20 minutes.  Add more wine if it reduces too much.  You can also flip the chicken halfway through.  

Add the spinach and let it wilt.  Season with salt and pepper and serve.  


Reposted from The Kitchen Paper