Spinach Paprika Chicken

This recipe was relatively simple and took almost no time to prep and cook- about half an hour.  Totally doable after a long day at work.  Having one of your veg as spinach is a real time saver as it quickly wilts in the pan.  Pair with a grain or another veg of your choice and you have a full dish!

I based my recipe fully on this one.

Spinach Paprika Chicken


  • 2 large chicken breasts (or more, depending on how many you’re serving)
  • 1 teaspoon paprika
  • s&p to taste
  • 5 tablespoons butter
  • 1/4 cup fresh thyme leaves
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 2 handfuls spinach (or more, to your liking)


  • Season your chicken breasts with paprika, salt and pepper.  Rub over all sides.
  • Heat a large skillet over medium-high heat, then melt 1 tablespoon butter.  Add the chicken breasts and sear for about 3 minutes on one side, then flip and turn the heat down to medium.  Let cook for another 3 minutes, then add the remaining butter, thyme and garlic.  Cook for a few minutes, then add the wine.  Bring to a simmer and cook for 20 minutes.  Add more wine if necessary as it reduces.
  • Add the spinach and allow to wilt.  Season with s&p to taste.  Serve and enjoy!

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