Go Back
Paprika chicken in white wine butter thyme sauce on plate
ChefMaster Emily

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce

This cozy bistro-style dinner features juicy paprika-seasoned chicken pan-seared to golden perfection, bathed in a velvety white wine butter thyme sauce, and nestled on a bed of wilted spinach. Elegant enough for date night, quick enough for weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: European-inspired comfort food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 chicken thighs or breasts boneless, skin-on preferred for best flavor and sear
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 3 tbsp unsalted butter
  • 1 tsp fresh thyme or more to taste
  • 4 cups fresh spinach
  • salt & black pepper to taste

Equipment

  • Skillet

Method
 

  1. 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.
  2. Lower the heat slightly. In the same skillet, add garlic and thyme. Sauté until fragrant.
  3. Pour in the white wine, scraping up any browned bits. Simmer until reduced by half. Stir in butter until melted and glossy.
  4. Add the fresh spinach and stir until wilted, absorbing the sauce's flavors.
  5. Return the chicken to the pan, spooning sauce over each piece. Simmer until chicken is cooked through and everything is heated.

Notes

Try serving this dish over mashed potatoes, rice, polenta, or with crusty bread. Store leftovers in the fridge for up to 3 days or freeze (without spinach) for up to 2 months.