Chicken Paprika with sour cream
A creamy tangy slightly spicy chicken recipe with loads going on
- 6 boneless skinless chicken thighs
- 1 teaspoon dried herbs of choice, (I use a mix of oregano and Italian Seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet or smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoon olive oil
- 3 cloves shallots, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup white wine or low sodium chicken broth
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon butter
- salt, to taste
- 6 ounces fresh baby spinach
NOTE: – Double the stock and herbs and spices as they are “light”
- Season the Chicken. Pat the chicken thighs dry with paper towels alongside in a small bowl, combine the herbs, garlic powder, paprika, salt, and pepper.
- Rub the spice mixture all over the chicken thighs.
- Saute the Chicken. Heat the olive oil in a large nonstick skillet over medium heat. Cook the chicken thighs in the heated oil for about 7 minutes per side, or until the internal temperature registers at 165F.
- Remove chicken thighs from the pan and set aside
- Make the Sauce. Set the pan back over medium heat, and stir in the sliced shallots; cook for a minute. Stir in the garlic and cook for 20 seconds.
- Add the wine, or chicken broth, and whisk in the sour cream & heavy cream, bringing the mixture to a boil. Cook for 2-3 minutes, whisking continuously, so that the sour cream doesn’t curdle and the sauce thickens.
- Add the Spinach and Chicken to the Sauce. Stir the spinach into the simmering sauce and cook for a minute, until spinach is wilted. Then add the cooked chicken back to the pan and cook for 1 minute, just to heat through.