Smoked Paprika Chicken with Creamed Spinach
Ingredients
CREAMED SPINACH
- 1 cup heavy cream
- cloves garlic minced
- 1 cup Parmesan cheese
- 1 tbsp spinach
- lemon zest
CHICKEN
- 1-1/2 pounds chicken thighs skinless, boneless
- 1 tsp smoked paprika
- salt and black pepper freshly ground, to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp fresh parsley chopped
Instructions
CREAMED SPINACH
- Add heavy cream and minced garlic to a large skillet and bring to a visible boil. Add shredded Parmesan cheese and stir. Reduce to low-medium heat and keep stirring until the cheese melts, for about 2 or 4 minutes.
- Add fresh spinach, stir in the sauce on low-medium heat for a couple of minutes, just until the spinach starts to wilt and sinks into the sauce. You can remove from heat and cover to let spinach wilt, too. Season with salt and pepper, if needed.
- Top with fresh lemon zest.
CHICKEN
- Generously season the chicken thighs with salt, freshly ground black pepper, and smoked paprika. Prepare a different skillet than what you used to make creamed spinach. It's best to use a cast-iron skillet to make chicken.
- Heat an empty cast-iron skillet over medium heat for 3 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat.
- Add 1 tablespoon of butter to the skillet and stir, off heat, to coat the chicken.
- When serving, top the chicken with chopped fresh parsley and serve alongside the creamed spinach.
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