Creamy Paprika Chicken and Spinach
A rich and creamy paprika chicken dish with a bright finish of spinach—comfort food made fast in your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 Boneless, skinless chicken breasts seasoned with 1 teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon pepper
- 2 tablespoons Unsalted butter for searing chicken
- 1 tablespoon Butter for sautéing garlic
- 4 cloves Garlic minced fresh
- 1 tablespoon Sifted flour to thicken sauce
- ½ cup Dry white wine for deglazing
- ½ cup Sodium-free chicken broth
- ½ cup Heavy cream to make sauce creamy
- 2 cups Fresh spinach add last
- 1 teaspoon Smoked paprika for layering flavor
- ¼ teaspoon Salt for seasoning
- ¼ teaspoon Black pepper for seasoning
- 1 splash Fresh lemon juice to brighten at end
- 1 tablespoon Flour used to make roux
Instructions
Instructions
- Season chicken breasts on both sides with smoked paprika, salt, and pepper.
- Heat skillet over medium, melt 2 tablespoons butter, and sear chicken 5-6 minutes each side until golden brown and cooked through. Set aside.
- Reduce heat to medium-low, add 1 tablespoon butter, stir in minced garlic, and sauté 1 minute until fragrant.
- Sprinkle in flour and stir continuously to form roux.
- Slowly pour in white wine while stirring, scraping browned bits. Let reduce 2-3 minutes.
- Add chicken broth and heavy cream. Stir until sauce is smooth and slightly thickened, about 3-4 minutes.
- Return chicken to skillet, spoon sauce over top. Simmer on low heat 5-7 minutes.
- Add spinach and stir gently, cooking 2 minutes until wilted while keeping color.
- Finish with a splash of lemon juice and sprinkle of paprika before serving.
Notes
Serve hot with crusty bread or rice. Store leftovers in airtight containers and reheat gently to preserve sauce quality.