The Kitchen Paper

By

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce | thekitchenpaper.com

Let’s all go ahead and give me a big pat on the back, because last week I went for like TEN DAYS without watching any TV. TEN DAYS! Huge. Good job, Mary! Now I’ll admit that it’s because Hulu was being fussy and realized I’m not in the USA, and it took me a while to figure out a way around it. That, and our internet has been terrible. BUT STILL! TEN DAYS! I’m not sure why I have so much shame around my TV-watching — isn’t it about time I just accept it and not beat myself up for loving it so much? Yeah, probably. But I’m not quite there yet.

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce | thekitchenpaper.com

Now that I’m back on the TV-watching train, which includes my usuals like Grey’s and Revenge and Modern Family and Scandal (yes, I am a stereotypical 20-something tv-watcher), I am HOOKED on The Mindy Project! Seriously. HILARIOUS. Also, Mindy is the bomb. She’s such a confident, yet still realistically normal, successful, hilarious woman. I want to be her when I grow up! I’m only part of the way through season two, but I’m working quickly (e.g. not getting any work done) and am sure I’ll be caught up soon. Maybe I should start a TV blog? I’ve seriously considered it… but again: SHAME. Do you guys feel this much guilt when you watch TV? Or maybe you’re all superior human beings who don’t actually watch TV. In that case: HOW DO YOU DO IT!? I love the outdoors just as much as the next person, but I also really, really, REALLY, love my bed. And I can only read for so many hours each day.

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce | thekitchenpaper.com

Watching The Mindy Project, though, really makes me want to live in New York City. I’m 99% sure I will never actually live in New York City, but you do remember when we visited in September, right? I was like ‘OMG THIS CITY IS AMAZING!’ and now this show confirms it. Because TV is obviously so realistic. And I could totally afford Mindy’s beautiful apartment and extensive wardrobe and fancy meals out. Totally. OOOH TV. Making unrealistic lives seem normal! Herein lies the issue with TV, I suppose!

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce | thekitchenpaper.com

Who wants an easy/pretty/yummy/GARLICKY chicken recipe? You’re in the right place. This dish could not be more simple: rub some chicken with paprika and salt, cook it up, add lots of fresh thyme, garlic, butter, and white wine. Cook it all down into a yummy sauce, with some seriously moist chicken, add the spinach and BOOM: you’ve got dinner! Use a nice dry white for a good tang in the sauce, and don’t skimp on the butter. Really. You KNOW I’m all about the butter, lately!

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce | thekitchenpaper.com

Have a wonderful weekend, everyone! We’re heading back up the mountains (different ones this time!) to see volcanoes and lakes and sunrises, etc. You know where to follow along! See you Sunday with #DROOLWORTHY!

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce
 
Print
Prep time
Cook time
Total time
 
Recipe:
Serves: 2-4
Ingredients
  • 2 large chicken breasts
  • 1 tsp paprika
  • salt & pepper
  • 5 Tbsp butter*
  • ¼ cup fresh thyme leaves
  • 3 large garlic cloves, minced
  • 1 cup dry white wine
  • 2 handfuls spinach (chopped if they're huge pieces)
Instructions
  1. Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each.
  2. Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.
  3. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
  4. Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.
  5. Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done, and serve with a grain of your choice.
Notes
*You could use olive oil in place of some or all of the butter here. I've done this dish using about ½ and ½.

0

Reader Interactions

Comments

  1. That looks crazy delicious and somthing I could even make! I LOVE The Mindy Project too. It’s filmed in Los Angeles so nothing about it is New York realistic. Sadly. I just just just started following her on Instagram. Her and six of my family members are the only people I follow. That’s how much I adore her.

    I love hearing about your travels! Enjoy and be safe.

    • HA! Your instagram habits are hilarious! I have been wondering about where they film — they do such a good job making it look like NY! I’m going to have to find her in IG now… 🙂 Thanks for the comment, Elizabeth!

      • This looks scrumptious! I especially like the fact it is “skin on” Really…. In my humble opinion, love butter and love, love, love my bed is the best part!

        I had to respond for my first time EVER on a site. Yes, as a fellow bed sitter with my magazines, iPad, iPhone scattered within reach, I felt compelled to reply to another bed/TV fan.

        Thank you for sharing.

        Susan in Napa ~

          • Hi 🙂 What would you say is a good side dish for this chicken? I’m looking forward to making it tonight

          • Hi Jocelyn! I think a lot of people enjoy this with a starch on the side — potatoes (roasted, boiled, mashed, or however you liked them!), rice, quinoa, etc. I personally like cooking up more vegetables (broccoli!) and serving those on the side, maybe with some bread.

            Enjoy! xo

    • I made this recipe for my family last night and we decided it was a “keeper”. I used skinless boneless thighs. Next time I think I will try a small amount of smoked paprika with plain paprika. Truly a good meal.

    • One of my favorite recipes! I double every thing so I can have for lunches to. Thanks for sharing!

  2. Oh, this chicken looks so spectacular! Just check out that vibrant sauce and bright green chicken. And garlic! Plenty of that too. 🙂 So good!

    • Hi Sherrydan! You could use chicken broth, or potentially a white grape juice (but not if it’s really sweet and fruity… it should be wine!). The alcohol will cook out of the wine, if that is the concern. Hope you find something that works for you!

    • Try squeezing in the juice of half a lemon instead of the wine. It should be a fresh, sweet lemon: lemon juice in a bottle is too astringent, but if that’s all you can get you can mellow it down a bit with some water and a pinch, no more, of sugar, but taste it before you add it to the recipe to make sure it isn’t weird. I often use lemon as a white wine substitute. It tastes different, but nice, and I think it would compliment the other flavours in this recipe brilliantly.

  10. Funny. 🙂 I never liked TV and I guess never will. The only time I have it on (not the actual TV but Netflix streaming) is when I’m making my jewelry (I sell it on Etsy) and need some background noise. If I didn’t have to do that I could go for years without TV. In fact I believe I have, before I started my Etsy business. And now I’m struggling to find something to watch that I would actually like. So far – very little. But I AM a computer addict. A day without it and I’m lost – the business, the fun, the connection with friends. I day without my beloved computer feels like a lifetime. And I mean no laptops or tablets or other jokes of the kind. I’m speaking a desk top monster with a huge screen, a comfy keyboard, a few big hard drives and all the other conveniences to enjoy. So don’t feel bad about your TV habit – we are all addicted to one thing or another. 🙂

    By the way, the recipe looks great. Will be pinning and trying it soon. 🙂

  12. I am looking at your recipe for PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER THYME SAUCE. It calls for white wine. Is there a substitute for the wine? Any help would be greatly appreciated. Thank you and may God Bless you and yours.
    Brother Ron

    • Hi Ron! You could certainly substitute chicken stock — although it will significantly change the flavor of the dish. If it is simply the alcohol content that worries you, it will burn off as you cook! Another option would be a dry white grape juice, if you can find such a thing. Enjoy! – Mary

    • For anyone that needs to substitute the white wine for this recipe, or most any other recipe, you should find that substituting chicken stock should work fine. However, since you’re missing the acidity/bite that the wine gives, I would also try adding a squeeze or two of fresh lemon juice near the end. That will take the flavor up a notch without the alcohol. Hope that helps!

  13. I am making this either tonight or tomorrow. I have company coming this month so I need something delicious to serve them. Thanks!

  14. This seriously is one of the best chicken dishes I’ve had. The depth of flavor this has and the flavor the spinach takes on from the wine sauce is just divine. I used wild rice and it really complemented the chicken and spinach. I highly recommend to make this, especially for guests.

  15. I had started making this while my boyfriend was working out…he said his first thought when he came into the kitchen was, “did she order takeout?”
    We primarily eat chicken, so we look for new recipes to try…this one is a keeper for sure! Thanks!

  16. Hello making this right now and smells great!!!! But my sauce doesn’t look that creamy? Is there something else I should have done? I followed the instructions 🙁

    • Hmm. If you followed the instructions, I can’t tell you much else! If you want a thicker sauce, you could add more cream (or plain yogurt!) — or even make a separate roux and béchamel sauce! I hope it turned out okay for you! xo

      • If she was still in the process, the sauce wouldn’t be creamy. I waited to add the last few tablespoons of butter until right before the spinach (after I’d pulled the chicken) and it made it glossy and thick. SO gorgeous.

        Just keep reducing and then add the cold butter. It’ll work. It’s like magic.

        • Hi Susan — You didn’t miss it! I worded my reply poorly — should have been some cream, as the original recipe does not call for any! xo

  17. I made this on Monday and my family was like “MAKE THIS AGAIN SOON!” – that’s high praise!!

    I served it with a creamy polenta and it was seriously fantastic. Something about how spinach & polenta go together that I love.

    One thought – next time (and there WILL be a next time) – after I sear the chicken, I think I’ll finish it in a hot oven rather than on the stove top. Thoughts?

    • GENIUS! Pairing this with polenta sounds incredible.

      I think finishing it in the oven would be fine — as long as you don’t mind using another pan to cook the spinach. I would insist on keeping chicken/herbs/butter together though, just for as much flavor melding as possible. I think it could work! Let me know how it goes if you try it!

  18. Mary, this recipe is delicious. My son came home for the holidays and he absolutely loved it. Then made it for my boyfriend and I and we loved it. Making it now and, well you know…. I have sauteed spinach a lot, but adding it in with the wine sauce is divine. I added a little lemon juice at the very end. I will make this again and again. A good meal for guests too because it is easy, but will also impress. Thanks again.

  19. Would kale be an okay substitute? I understand it is a denser green and will take a bit longer to cook. Also, could coconut milk be added to create a creamier sauce or would that alter the flavor too much?

    Looks delish!
    Thank you!

    • Hi Elena! Kale would be great! I would recommend massaging it a little bit first, and then adjusting cooking time — you’re right, it will take a little longer. I’m not sold on the coconut idea… It could work, but I think it would drastically change the dish. It could still be good, just different! Let me know what you end up trying!

  20. Made this for dinner and it was divine! I added mushrooms and a couple Tbs of cream cheese. Next time, I’ll use more wine and add a little heavy cream so we’ll have more sauce. Thanks for the wonderful recipe. Super easy too!

  21. This was amazing. I whipped up a batch with skin on chicken thighs (it’s all i had) for lunch this week and it was delicious. I served it with some quinoa and it was a fabulous combo. So colourful and simple. Yum!

  22. This was stupid good. I now have a new recipe to add to our regular rotation! Made couscous to go with it and I almost licked the plate…..ok, I may have licked the plate. Don’t judge.

  23. just got back from the store with all of the ingredients – this looks so yummy I can’t wait to make and serve to my husband. I will let you know how well I do!

  26. I made this for dinner tonight. It was OMG delicious!!! And easy! This is definitely going into our “make again” file. Thank you!!

  27. amazing……we loved it
    Thinking of adding a few mushrooms next time.
    Such amazing flavor….
    Thank you

  29. I tried this tonight and my sauce didn’t come out creamy either for some reason … I tried adding extra butter right at the end but it was kind of clear and runny. Still delish … but not sure what I did wrong

  30. I made this recipe last night, I double it because we had friends over and everybody enjoyed and ask for more, it was really easy and delicious, I like the taste of the thyme it gives a rich flavor, thank you very much for sharing.

  31. I made this this weekend and my husband told me that this is the only way he wants his boneless skinless chicken from now on. Not only did it taste great, but our house smelled amazing for days!
    FYI – I pulled the chicken out once it reached 160 but kept the sauce on to finish reducing it. Seemed to do the trick!

  32. Made this tonite w/a few additions – subbed vermouth for the white wine and added splash of organic chix broth; also added mushrooms to boost veggie content. This was delicious over garlic & olive oil brown rice. Love this one – this will definitely be added to our regular rotation!

    • Hi Britany! The only thing that comes to mind is cooking time — I’d assume the thighs would take less time since there is less meat. Also, increase the amount of chicken (by weight) since there is less meat! Enjoy! xo

  34. In the middle of cooking this and it smells heavenly!!!!! Pairing this with fettuccine noodles and sprinkling some feta cheese on top. Can’t wait to try it!!

  35. Maybe i’m misunderstanding something. Do you take the chicken out and put it to the side when you are simmering the sauce for 20 minutes or leave it in the skillet?

  36. I noticed in one of your replies about the creaminess of the sauce that you could add “more” cream. Is there heavy cream in this recipe?

    The recipe looks delicious and I can’t wait to try!

    • Oooh I think some sort of rice pilaf or wild rice would go really well with this… And while there is SOME spinach, another green (maybe a salad) would be great! Enjoy!

  38. I am in the middle of making this but will serve with mashed potatoes. My kitchen smells DELICIOUS!! And my thyme needed a trim. Thanks for the recipe.

  40. I made this with porkchops instead of chicken and kale instead of spinach. I also added some mushrooms to the mix. It so delicious!

  41. hi i want to make more then just 2 breast do dble everything according to how many pieces of chicken i use if i want to cook 6 piece how would i up grade do use same amount for each pieces cooking sunday …..

    • Hi Rhae! For 6 chicken breasts, I would at least double the rest of the ingredients, if not triple! Enjoy! xo

  42. Really excited for this dish i’m new in the cooking scene but i also had the problem with my sauce not being as thick, maybe its white wine i used? Do you mind me asking what brand you usually use?

    • The brand definitely shouldn’t make a difference — I use a variety of brands. Did you cook it and let it reduce long enough? It really isn’t a THICK sauce anyways, but semi-creamy.

  43. Hi ,this recipe looks so good ! What kind of paprika do you use ,I have regular and smoked ?

    • Hi Karen! Thanks! I used regular paprika for this one, but I LOVE smoked paprika… I think it would be good with either! Enjoy! xoxo

  44. i made this tonight and it was so good! I will definitely be making this again….it was a winner!,

  45. just a thought on the people who had a runnier sauce. Chicken is pumped full of water. Try organic chicken.

  46. Woooowwwww!! This was amazing! Thank you for such a quick yet insanely delicious recipe! Definitely company worthy and they’d think I slaved over it! I’ll be making it again…. many times! I served this with Hasselbeck potatoes covered in Havarti, Parmesan, sour cream, bacon and chives.

  47. I just made this for dinner- delicious! I didn’t find thyme in the shop, they only had lemon thyme and that added an extra divine layer! I see some people added lemon already but this is a little more subtle 🙂

  48. Wow is word I have to use to describe this dish.. It’s amazing my boyfriend who doesn’t particularly like new things enjoyed this dish very much.. Thanks so much

  49. Great Combination of White Wine with the Spinach and Chicken. I have tried this recipe and believe me its wonderful and full of flavors. Thanks for sharing this recipe. Bless you!

  50. Made this dish a couple weeks ago and it was delicious. I decided to make it again but this time with Jumbo Gulf shrimp. It. was. amazing. Once the shrimp was cooked I removed it and finished cooking the sauce. When the sauce was done I added the shrimp back in with the spinach. After the spinach was wilted I topped with shredded Mozzarella cheese. Thanks for the great recipe!

    • Hi Cindy! Thanks so much for the great comment — making this with shrimp sounds AMAZING! I will have to try it!! xoxo

  52. I made this chicken for dinner last night and it is so delicious, one of my new favorite recipes. At the end of preparing, just before adding spinach, I stirred in 1/2 fat free half and half, and I also used smoked paprika. I am definitely sharing with all my friends.

  53. Hey! I’m making this with a few substitutions based on what I’ve already got on hand. I added some diced mushrooms with the spinach, a bit more liquid, and about 2 oz. of low-fat cream cheese to make it a bit creamier. I’m serving it over whole wheat rotini pasta, and with a salad for a well balanced meal. The smidge I stole from the pan is AMAZING! I hardly use thyme, but it really works in this dish, and I will definitely be making this again! Thanks!

  56. I made this for dinner the other night and was blown away by not only the flavor but by the simplicity! The chicken was tender and juicy; the sauce was amazing! The only change is I added sauteed mushrooms to the mix. The whole household devoured everything and requested this dish be put on the regular menu. Thank you for this amazing recipe!

  60. This was, in a word, AHmazing !!!! Thank you for sharing. Definitely going in the rotation.

  61. This was DELICIOUS! Everyone in our family loved it, including my 7 and 8 year olds who are somewhat fussy.

  63. Just made this for dinner tonight and it was fantastic! So simple and quick to make- a great weeknight dinner! Thank you for the recipe!

    • Hi Kassandra! Making this entirely in the oven would be pretty tough… You could definitely cook the chicken in the oven (season it, then cook it alone in the oven. You’ll have to google instructions on baking chicken breasts — I almost never do it that way!), but the sauce and spinach I think should still be made on the stove. Once the chicken is done, I’d throw it in the sauce on the stove for a few minutes and call it good!

      Let me know how it goes! xoxo

  66. What went wrong. When browning the Chicken the paprika burnt on both
    Sides and I had to scrape off. Used
    Medium heat and organic paprika, but
    That should not be the problem
    Sauce also did not look as creamy
    As the pictures. It was watery and
    Taste was ok. Nothing like picture.
    Thank goodness I did not invite anybody over to try this new recipe

  67. Thanks for the great recipe! I added a chopped red pepper in when I added the garlic and thyme and it was a tasty addition!

  68. I am unapologetically a TV aficionado at the age of 71, and I proudly accept my role in the creative process…that of viewer. TV offers us a window to the world, whether from some of the greatest movies ever made to real-time news & weather to episodic television.

    Because of TV hubby and I watched a man walk on the moon and we’ll never forget being witness to the crumbling of 9-11’s two towers. We saw the very first episode of Northern Exposure’s breath of fresh air and the historic final episode of The Bob New Hart Show. We celebrate each new TV season as we discover winning shows with their snappy dialogue and intriguing storylines. We can cook with the Barefoot Contest, remodel with the Fixer Uppers, and play along with more game shows than we can keep up with. Like it or not,we get a front row seat to the election of a President.

    We said goodbye to Jay Leno and Dave Letterman this year and felt like we had lost good friends. We went through this same separation anxiety when Johnny Carson retired and we survived. Hopefully we’ll live long enough to see a new batch of icons come to life.

    Enough said. I’m a TV junkie and proud of it!

  69. My family loved this recipe and it’s quick and easy to make! I did sub Rosemary for the thyme and used 1/2 butter, 1/2 olive oil. A family favorite!!!!

  70. In the process of making this now and it smells great. I assume we do NOT cover those 20 minutes? Or at all? I didn’t see it mentioned in the recipe.

    AVID TV watcher, and I’m happy there’s a Renaissance in television now. Lots of great storytelling!

    ~ Jennifer

    • Hi Jennifer — I don’t cover it at all, which helps the sauce thicken up. I hope you enjoyed it!! xoxo

  71. we made this tonight and my boyfriend literally called it a restaurant quality dinner! I’m officially stallking ur entire site now for more ideas 🙂 used chicken thighs instead of breasts and used Butter Chardonay. served with 1/2 a sweet potato and cauliflower gratin – a total hit!!! thank you <3

  72. I am making this chicken and spinach right now!! My house smells amazing!! I did have to substitute the dry wine with red wine vinegar( I only use 1/3 cup)..I only had smoked paprika. I used about 1 Tbs of dried thyme. It is still amazing. I will be getting the correct ingredients to make it right. I’m in love this reciepe. Pretty healthy… Besides the butter. Lol. Thank you!!. I will be checking out what else you have!!!

  73. I want to make this tonight however I just got home from the grocery store and totally forgot to get thyme, is it a must?

    • Oh no!! It’ll still be delicious without thyme, but VERY different! Definitely try it again with thyme, next time! xo

  74. good morning
    i just want to say this was best chicken ever follow your direction it cem out so good i made cesar sald to toop it off a friend told that it was very good see we are so use to eating the same old thing it time for change thanks i really enjoy that plus the drink strawberry lime cocnut drink i addes my my touches it came out so good

Trackbacks