Smoked Paprika Chicken with Creamed Spinach

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Smoked Paprika Chicken with Creamed Spinach

Looking for an easy, flavorful weeknight dinner that’s low in carbs but high in comfort? This Smoked Paprika Chicken with Creamed Spinach is the answer! With juicy chicken thighs seared to perfection and served over a bed of rich, cheesy spinach, it’s a one-pan dish that’s as satisfying as it is simple.

A perfect balance of protein and veggies, and ready in under an hour!

Why You’ll Love It

  • Smoked paprika adds incredible flavor and color to the chicken
  • Creamed spinach is made from scratch with real cream and Parmesan
  • It’s a cozy yet fresh meal that looks beautiful on the plate
  • Great for meal prep and reheats well

Ingredients:

For the Chicken

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil

For the Creamed Spinach

  • 1 cup heavy cream
  • 5 cloves garlic, minced
  • 1 cup Parmesan cheese, freshly shredded (never frozen)
  • 10 oz fresh spinach
  • Zest of 1 lemon

Instructions

Step 1: Sear the Chicken

  1. Pat chicken thighs dry with paper towels (especially if previously frozen and thawed).
  2. Season both sides with salt, black pepper, and smoked paprika.
  3. Heat a cast-iron skillet over medium heat for 3 minutes.
  4. Add olive oil, then add the chicken.
  5. Cook undisturbed for 5 minutes to develop a golden sear.
  6. Flip and reduce heat to low-medium. Cook for another 5–7 minutes, or until the internal temp reaches 165°F (74°C).
  7. Remove from the skillet and set aside.

Step 2: Make the Creamed Spinach

  1. In the same skillet, add heavy cream and minced garlic.
  2. Bring to a gentle boil, then reduce to a visible simmer.
  3. Stir in freshly shredded Parmesan cheese until fully melted.
  4. Add fresh spinach and stir until wilted and coated in the creamy sauce.
  5. Finish with lemon zest for a fresh, zippy touch.

Tips for Success

  • Use a new, unopened Parmesan wedge and shred it yourself. Previously refrigerated or frozen cheese can affect the texture of your cream sauce.
  • If the creamed spinach turns watery, simply reheat it on low-medium, stirring constantly. Drain excess liquid before serving.

Variations

  • Cheese Swap: No Parmesan? Use low-moisture, part-skim mozzarella (never frozen). Avoid fresh mozzarella balls.
  • Greens Galore: Try kale, Swiss chard, or collard greens instead of spinach for a new twist.

Storage & Reheating

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 2 months.
  • To Reheat: Warm in a skillet with a little butter over low-medium heat until heated through.

What to Serve With It

This dish is rich and satisfying on its own, but pairs beautifully with a fresh salad:

  • Arugula with lemon zest, Parmesan, and balsamic dressing
  • Simple spinach salad with pine nuts and shaved cheese

More Chicken & Veggie Skillet Recipes

Love this one-pan style? Try these next:

  • Lemon Garlic Butter Chicken with Brussels Sprouts
  • Maple Chicken with Roasted Sweet Potatoes
  • One-Pan Basil Pesto Chicken with Asparagus and Tomatoes

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 787 per serving

 

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