If you’re looking for a dinner that feels like it came straight out of a cozy bistro kitchen, this one’s calling your name. Our Paprika Chicken & Spinach with White Wine Butter Thyme Sauce is comforting, classy, and loaded with rustic charm. The juicy chicken is seasoned with smoky paprika, pan-seared to golden perfection, then bathed in a velvety white wine butter sauce infused with fresh thyme. A bed of wilted spinach soaks up all that flavor like a dream. Trust me, you’re going to love this creamy, savory, totally comforting dinner idea.
Table of Contents
Why You’ll Love This Recipe
- Full of bold, savory flavor with a touch of elegance
- Quick enough for weeknights but fancy enough for date night
- The white wine butter thyme sauce? It’s next-level delicious
- Pairs beautifully with pasta, rice, or crusty bread
- Low carb, gluten-free, and downright comforting
- Works as a variation of Spinach And Herb Chicken or Spinach Stuffed Chicken
- If you love buttery chicken dishes, check out our Honey Butter Chicken Recipe too!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Cuisine | European-inspired comfort food |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
Paprika Chicken & Spinach with White Wine Butter Thyme Sauce
Ingredients
Equipment
Method
- Pat chicken dry and season generously with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown. Remove and set aside.
- Lower the heat slightly. In the same skillet, add garlic and thyme. Sauté until fragrant.
- Pour in the white wine, scraping up any browned bits. Simmer until reduced by half. Stir in butter until melted and glossy.
- Add the fresh spinach and stir until wilted, absorbing the sauce’s flavors.
- Return the chicken to the pan, spooning sauce over each piece. Simmer until chicken is cooked through and everything is heated.
Notes
How to Make Paprika Chicken & Spinach with White Wine Butter Thyme Sauce
Step 1: Season and Sear the Chicken
Pat your chicken dry and season generously with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high, then sear the chicken until golden brown on both sides. Set aside.
Step 2: Build the Flavor Base
In the same skillet, reduce the heat slightly and add minced garlic and fresh thyme. Sauté until fragrant—your kitchen will smell amazing.
Step 3: Deglaze and Create the Sauce
Pour in the dry white wine, scraping up the tasty browned bits at the bottom. Let it simmer and reduce by half. Then stir in butter until melted and glossy. This sauce? Liquid gold and a creamy nod to Wine Butter and Creamy Spinach Sauce For Chicken dishes.
Step 4: Wilt the Spinach
Add fresh spinach to the pan and stir gently until wilted. It’ll soak up all those lovely flavors, especially that thyme-scented Wine Butter sauce.
Step 5: Return the Chicken
Nestle the chicken back into the skillet and spoon sauce over each piece. Simmer for a few more minutes until everything’s heated through and the chicken is cooked to juicy perfection.
Pro Tips
- Use bone-in, skin-on chicken thighs for extra flavor and crispy skin.
- Let the wine simmer fully to cook off the alcohol—flavor stays, booze goes.
- Don’t overcrowd the pan when searing chicken; work in batches if needed.
Flavor Variations
- Add mushrooms or shallots to the sauce for extra umami.
- Swap spinach with kale or Swiss chard for a heartier green.
- Use tarragon or rosemary instead of thyme for a twist.
- Add diced tomatoes to transform it into a Tomato Spinach White Wine Chicken style sauce.
Serving Suggestions
- Spoon it over buttery mashed potatoes or creamy polenta.
- Pair it with rice or egg noodles to soak up all the sauce.
- Crusty bread? Always a yes for dunking.
- Add a side of garlic green beans for a full Poultry Recipes feast.
Make-Ahead & Storage Tips
- Make-Ahead: You can sear the chicken and prep the sauce base a day ahead.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers
- Slice leftover chicken and toss it into a salad or sandwich.
- Reheat gently in a skillet with a splash of broth or water to keep it moist.
Freezing
- Freeze cooked chicken in sauce (without spinach) for up to 2 months.
- Thaw overnight in the fridge and reheat on the stovetop.
Reheating
- Reheat in a covered skillet over low heat with a splash of broth.
- Microwave in 30-second intervals, covered, until warmed through.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Just be sure not to overcook them—they can dry out more easily than thighs. Great if you’re craving Chicken Breast Paprikash vibes.
What’s the best white wine for cooking this dish?
Go with a dry white like Sauvignon Blanc or Pinot Grigio. Save the sweet stuff for sipping. Great for all Tomato Spinach White Wine Chicken types.
Is it okay to skip the wine?
Absolutely. Use chicken broth with a splash of lemon juice for a similar depth of flavor.
Can I make this dairy-free?
Sure! Swap the butter with a dairy-free alternative, and it’ll still taste fantastic.
Final Thoughts
This Paprika Chicken & Spinach with White Wine Butter Thyme Sauce recipe brings together everything we love about cozy cooking—deep flavors, a touch of elegance, and minimal fuss. Whether you’re trying to impress guests or just want to treat yourself, this dish delivers every single time. It’s a cross between Spinach And Herb Chicken, Chicken And Spinach In Creamy Paprika Sauce, and dreamy Spinach Stuffed Chicken. Grab a fork and dig in… and maybe pour yourself a little glass of that white wine too. Cheers!
Looking for more Poultry Recipes? Keep this one bookmarked! And if you’re in the mood for something grilled and finger-lickin’ good, don’t miss our Grilled Chicken Wings Guide!