One-Pot Creamy Paprika Chicken with Mushrooms and Spinach

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 tablespoon sweet smoked paprika
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 4 cups fresh baby spinach
• 1 tablespoon all-purpose flour
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown on all sides, about 5-6 minutes. Remove chicken from the pan and set aside.
2. In the same pan, add the chopped onion and sauté for 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 5 minutes.
4. Sprinkle the flour over the mushrooms and onions, stirring well to coat. This will help thicken the sauce. Cook for 1 minute while stirring.
5. Stir in the smoked paprika, dried thyme, and crushed red pepper flakes (if using). Pour in the chicken broth, scraping any browned bits from the bottom of the pan.
6. Return the browned chicken to the skillet. Bring the mixture to a gentle simmer and cook uncovered for 8-10 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. Reduce heat to low, stir in the heavy cream, and add the fresh spinach. Cook for another 2-3 minutes until the spinach wilts and the sauce is creamy. Adjust salt and pepper to taste.
8. Remove from heat, garnish with chopped fresh parsley, and serve warm over rice, noodles, or crusty bread.

Chef tips

• For a dairy-free version, substitute heavy cream with full-fat coconut milk or cashew cream.
• If you prefer thigh meat, boneless skinless chicken thighs work well and provide extra juiciness.
• To make this gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blends.
• Serve over whole-grain pasta, quinoa, or mashed potatoes to soak up the creamy sauce for a heartier meal.