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.
Equipment
- Large skillet with lid
- Mixing spoon
- Measuring cups and spoons
- Chef’s knife
- Cutting board
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
Instructions
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.