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recipes justalittlebite

recipes justalittlebite

This recap ensures the recipe is easy to follow, visually clear, and packed with all the details your readers need to create this stunning dish with jaw-dropping results.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Instructions Notes

Ingredients
  

2 tablespoons olive oil
1 pound boneless chicken thighs or breasts
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried thyme
Salt and pepper to taste
1 cup chicken broth
½ cup heavy cream (or coconut milk for a dairy-free version)
2 cups baby spinach
1 cup cherry tomatoes, halved
Fresh parsley for garnish

Equipment

  • Large skillet with lid
  • Mixing spoon
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board

Method
 

Prepare the Chicken:
    Season the chicken with paprika, garlic powder, thyme, salt, and pepper.
      Heat olive oil in a skillet over medium heat and sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
        Make the Sauce:
          In the same skillet, add chicken broth and scrape the bottom to deglaze.
            Stir in the cream and bring to a simmer. Cook for 5 minutes until slightly thickened.
              Add Vegetables:
                Toss in spinach and cherry tomatoes. Cook until the spinach wilts and tomatoes soften.
                  Combine & Finish:
                    Return the chicken to the skillet and spoon the sauce over it. Simmer for 10 minutes until the chicken is cooked through.
                      Garnish & Serve:
                        Sprinkle with fresh parsley and serve warm with rice, pasta, or crusty bread.

                          Notes

                          • For a lower-calorie version, use skinless chicken breasts and light cream.
                          • For added fiber, serve with quinoa or a side of roasted vegetables.