This Hot Paprika Chicken with Sautéed Spinach is a great weeknight dinner or one to keep for company. Tender pieces of chicken cooked in a spice melody of hot paprika, garlic and mustard. Served with roasted cherry tomatoes and lightly sauteed spinach. This can be a complete dinner on it’s own or served with Crispy Oven Roasted Parmesan Baby Potatoes for a bigger meal.
Have you ever made a recipe and got to a certain stage thinking “I think I’ll stop here.” That is kind of the story of this Hot Paprika Chicken with Sauteed Spinach in front of you. This is a new take on a kid’s favourite in this house. Mind you, they do prefer the creamier version as in the Chicken Stroganoff, but I think I am partial to this one. An old recipe with a new twist!
Notes About The Hot Paprika Chicken with Sauteed Spinach
This dish has three separate components. So to save time, we’re going to make sure to get them all gong at the same time.
- First up, get the chicken started cooking. This takes the longest, so get it going first thing.
- Next, get the tomatoes in the oven. We’re using little cherry tomatoes and they don’t take long to roast.
- Last, sautee the spinach. Spinah takes only minutes to sautee, so you don’t need to do this until just before serving.
This is a great alternative to the Chicken Stroganoff. A hint of spice using the hot paprika instead of sweet. The spinach on the side was a nice touch and the roasted tomatoes added a bit of zest. We ate this dish just as it was with nothing else. But it would go really well with the Lemon & Thyme Roasted Potatoes or even pasta. You decide. However, you decide to serve this, it’s an honest to goodness great dinner. It’s easy enough for mid week dinners and fancy enough for weekend entertaining.
Enjoy the dish friends, i hope you get a chance to make it. Drop me a line in the comments below, I’d love to hear from you. Until next time, happy cooking!
Here’s Some More Great Paprika Chicken Dishes
Hot Paprika Chicken
Ingredients
For the chicken:
- 2 Chicken breast cut into 1 inch pieces
- 1 Onion roughly chopped into large pieces
- 1 Cup chicken stock
- 1 tablespoon hot paprika
- 1 teaspoon mustard
- 4 tablespoons flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic crushed
- Chopped fresh parsley
- Fresh ground black pepper
- Salt
Other:
- 1 Bag fresh spinach approx 200 grams
- 1 Pint cherry tomatoes
- 2 Tablespoons olive oil
- 4 cloves garlic peeled and thinly sliced
Instructions
- Preheat oven to 350 degrees F. Put the cherry tomatoes in a small roasting dish, drizzle with 1 tablespoon of olive oil and roast for 30 minutes, turning half way through roasting. Remove from oven, cover and set aside.
- In a large skillet set over medium-high heat, add 1 tablespoon of the olive oil and garlic. Fry for just a minute and add the onions. Reduce heat to medium-low and cook until soft and browned, around 10 minutes. Remove onions from pan and set aside.
- Next, coat the chicken in the flour. You can do this by putting the flour and the chicken in a zip-lock bag, sealing it up and shaking it until all the chicken pieces are coated. Using the reserved pan, add the remaining tablespoon of olive oil and the chicken. Make sure you shake off the excess flour before adding it to the pan. Just cook the chicken for a few minutes until it is browned on the outside but not cooked through. Just about 3 minutes or so. Remove chicken from pan and set aside.
- With the same skillet set over medium heat, now add the butter, paprika, mustard and 1 tablespoon of the flour. Using a whisk, stir until it forms a paste. This is happen quite quickly. Start adding your stock gradually, whisking as you go until you have a smooth texture.
- Toss the chicken back into the sauce and simmer for about 10 minutes or until chicken is tender and cooked.
- In a separate skillet set over high heat, add the remaining olive oil and garlic slices. Sautee for about a minute and toss in the spinach until wilted.
- Serve the Chicken with the spinach and topped with cherry tomatoes.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
