Ingredients
Creamed Spinach
1 cup heavy cream
5 cloves garlic minced
1 cup Parmesan cheese never
frozen, freshly shredded
10 oz spinach
1 tablespoon lemon zest
Smoked Paprika Chicken
1.5 lb chicken thighs skinless,
boneless
1 teaspoon smoked paprika
salt and black pepper freshly
ground, to taste
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons fresh parsley
chopped
Instructions
How to Make Creamed Spinach
Add heavy cream and minced garlic
to a large skillet and bring to a visible boil. Add shredded Parmesan cheese
and stir. Reduce to low-medium heat and keep stirring until the cheese melts,
for about 2 or 4 minutes.
Add fresh spinach, stir in the
sauce on low-medium heat for a couple of minutes, just until the spinach starts
to wilt and sinks into the sauce. You can remove from heat and cover to let
spinach wilt, too. Season with salt and pepper, if needed.
Top with fresh lemon zest.
How to Make Smoked Paprika
Chicken
Generously season the chicken
thighs with salt, freshly ground black pepper, and smoked paprika. Prepare a
different skillet than what you used to make creamed spinach. It’s best to use
a cast-iron skillet to make chicken.
Heat an empty cast-iron skillet
over medium heat for 3 minutes. This allows the cast-iron skillet to heat
through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken
on medium heat for 5 minutes, without moving it. This allows the chicken to
sear.
Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5
more minutes or longer until it’s cooked through. The meat thermometer should
register 165°F (74°C) in the thickest part of the chicken. Remove from heat.
Add 1 tablespoon of butter to the skillet and stir, off heat, to coat the
chicken.
When serving, top the chicken with chopped fresh parsley and serve alongside
the creamed spinach.
Enjoy