Paprika-Rubbed Chicken & Spinach




  • 2 large chicken breasts
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 5 tablespoons butter
  • 1/4 cup fresh thyme leaves
  • 5 teaspoons minced garlic
  • 1 cup dry white wine or white cooking wine
  • 2 handfuls chopped spinach (about 2 cups)


  1. Season the chicken breasts with the paprika, salt and pepper.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat, and add the chicken. Cook on the first side until crisp and golden, about 3 to 5 minutes. Flip the chicken, then turn the heat down to medium. Let cook for another three minutes before adding the remaining 4 tablespoons of butter, 1/4 cup thyme and 5 teaspoons minced garlic.
  3. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
  4. Bring the wine to a simmer and let cook for 20 minutes. The wine sauce will reduce, so add more if necessary.
  5. Add the spinach, and let it wilt fully. Season with salt and pepper, make sure the chicken reaches an internal temperature of 165°F, and serve with a grain of your choice.

Paprika is made from the dried fruit of the bell peppers; most commonly the tomato pepper.