Description
A comforting yet light creamy chicken dish, perfect for fall gatherings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup light cream or half-and-half
- 1/2 cup plain Greek yogurt (low-fat)
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 cups baby spinach (or 1 cup frozen, thawed and drained)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken pieces lightly with salt, pepper, and half the smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden on all sides, about 3–4 minutes. Transfer to a plate.
- Reduce heat to medium. Add onion and sauté until translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and scrape any browned bits from the bottom of the pan. Let simmer 2–3 minutes to reduce slightly.
- Lower heat and whisk in light cream, Greek yogurt, and Dijon mustard until smooth. Return chicken to the skillet.
- Stir in thyme and remaining smoked paprika. Cover and simmer on low for 8–10 minutes until chicken is cooked through.
- Add baby spinach and fold until wilted. Taste and adjust seasoning.
- Serve hot over rice, cauliflower rice, or roasted vegetables, and garnish with chopped parsley.
Notes
Use room-temperature yogurt to prevent curdling. Serve with cooked whole-grain rice or roasted butternut squash.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American