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Crispy pan-seared smoked paprika chicken thighs served over a bed of creamy green spinach

Smoked Paprika Chicken with Creamed Spinach

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 4 boneless , skin-on chicken thighs
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 10 ounces fresh baby spinach
  • 2 cloves garlic , minced
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 0.25 teaspoon ground nutmeg

Method
 

  1. Pat chicken thighs dry with paper towels and season evenly with smoked paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat until it reaches the smoke point.
  3. Sear chicken skin-side down for 8 minutes to render fat and achieve Maillard reaction on the skin.
  4. Flip chicken and cook for 6 minutes or until an internal temperature of 165°F (74°C) is reached. Remove and rest.
  5. Reduce skillet heat to medium and melt butter; sauté minced garlic for 45 seconds until aromatic.
  6. Add baby spinach to the pan in stages, stirring until the leaf structure collapses and moisture is released.
  7. Add heavy cream and simmer for 3 minutes to reduce by approximately one-third.
  8. Whisk in Parmesan cheese and nutmeg until a stable emulsion is formed and the sauce coats the back of a spoon.
  9. Plate the spinach mixture and place the rested chicken thighs atop the bed of creamed spinach.