This chicken breast with spinach and leek paprikash sauce is a great way to play around with some different spices. We love this recipe as it will get you a tasty, healthy dinner in under one hour. Which is perfect for busy parents looking for a way to get a homemade meal on the table on weeknights.
Additionally, if you’re looking for new recipes to experiment with when cooking with chicken, this recipe definitely packs a punch. A little bit of cream adds some much desired richness to this family favorite. However, if you’re looking to keep things healthier, swap out your heavy cream for some plain Greek yogurt.
This has become a family favorite for many of us here at Recipes.net. We’re pretty sure you will find that this easy, tasty recipe will find a place on your family’s dinner table.
How to Make Chicken Breasts with Spinach and Leek Paprikash Sauce
Ingredients
- 4- pieces chicken breasts, boneless and skinless
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tbsp unsalted butter
- 5 tbsp extra
Creamy Paprikash Sauce
- 1 tbsp butter
- 2 pieces leek, hard part removed, thinly sliced
- 2 bell peppers, medium-size
- 4 cloves garlic, minced
- 2 tomatoes, medium-size
- 1 ½ cup chicken broth, sodium-free
- 1 tsp smoked paprika
- 5 tbsp heavy cream
- 1 tbsp flour, sifted
- 1 tsp lemon juice, fresh
- 3 cups spinach, fresh
- ½ tsp salt
- 1 bay leaf
- 2 tbsp dijon mustard
Optional Garnish
- ¼ cup dry white wine
Instructions
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Season the chicken breast with salt and pepper. Also, prepare the other ingredients at this step especially the thin slices of leeks. Since the most difficult part is figuring out how to cut the leeks, here’s an easy guide: remove the root first as well as the dark green stems leaving you with just the smooth part, with almost a bright yellow-green color. Cut this in half lengthwise, then into thin slices to get half-moon shapes. Run this in water to remove the dirt. With spinach, you also want to remove the stems.
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Heat your olive oil in a deep skillet or a heavy-bottom pan over medium-low heat and sear chicken on all sides. Searing or browning increases the flavor of the dish as it seals in the juices which is a crucial step in many chicken dishes before they are cooked with other ingredients. Season with salt and pepper. Transfer this on a plate and set aside.
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Add a tablespoon of butter in the same pan where you seared the chicken. Add garlic followed by the paprika. Add white wine, if desired. Stir-fry for 2-3 minutes.
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Add the chicken stock, and then the bay leaf. Simmer over a medium to high heat. Return chicken to the skillet and continue to simmer for about 10 minutes. Remove chicken.
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Add heavy cream to the skillet. Stir until well incorporated.
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Add spinach into the skillet. Stir until wilted. About 10 minutes before stirring in dijon mustard. Season with salt and pepper to taste.
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To plate, spoon this over chicken pieces.
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Serve this over a cup of brown or white rice, or mashed potatoes - of desired.
Nutrition
- Sugar: 6g
- :
- Calcium: 78mg
- Calories: 219kcal
- Carbohydrates: 14g
- Cholesterol: 38mg
- Fat: 15g
- Fiber: 3g
- Iron: 2mg
- Potassium: 504mg
- Protein: 3g
- Saturated Fat: 9g
- Sodium: 618mg
- Vitamin A: 4844IU
- Vitamin C: 95mg
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Frequently Asked Questions
What can I use instead of heavy cream in this recipe?
A great substitute for heavy cream in many recipes is Greek yogurt. This recipe is no exception. Greek yogurt adds a creaminess and thickness to many dishes. Additionally, Greek yogurt is healthier and lower in calories in calories than sour cream.
Conclusion
Best served over a comforting bed of mashed potatoes, this chicken breast with spinach and leek paprikash sauce is a fantastic way to get in an extra serving of vegetables. Try this recipe and let us know how it turned out for you. We love hearing from our readers in the comments section.Have your own special recipe to share? Submit Your Recipe Today!
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