How To Make Creamy Artichoke Chicken With Spinach And Paprika
Added on Dec 13, 2023 | The Spanish Radish
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Full recipe:
Creamy Artichoke chicken with Spinach and Paprika is the ultimate comfort food recipe that’s loaded with rich creamy goodness and plenty of healthy veg! Succulent chicken pieces are simmered down with artichoke and spinach in a velvety creamy sofrito sauce. A touch of sweet paprika and white pepper really add something special to this warming recipe and the finishing touch of grated parmesan helps bring the whole dish together.
This recipe can be made in one large skillet or pan and combines a few pantry staples. We used frozen spinach and tinned artichokes for convenience, but you can use fresh ingredients with a little more time added for preparation. As written, this recipe comes together in around 40 minutes.
Prep time: 5 minutes
Cook time: 30-35 minutes
Ready in: 40 minutes
Ingredients (Main for 4)
3 tablespoons of extra virgin olive oil
1½ lb (700g) boneless, skinless chicken (breast or loin cuts work best)*
1 heaped teaspoon of Sweet paprika
Salt (to taste)
½ cup of chicken stock (or veggie stock)
1 onion, diced fine
2 tomatoes, grated and skin removed
1 teaspoon of ground white pepper
4 cloves garlic minced
7 oz (200g) frozen spinach (or fresh, if you choose)
14 oz (400g) artichoke hearts (canned in water) drained
1 cup of heavy cream
¼ cup of freshly grated Parmesan cheese, plus more for serving
Fresh chopped parsley (for serving)
*If you use chicken breast, you’ll need to cut it into smaller strips before cooking (approx 1 inch x 4 inch / 2.5 cm / 10 cm). The loin is naturally smaller pieces.
Serving suggestions:
Creamy mashed potato
Steamed rice
Fresh warm bread
Equipment needed
1 large 30cm / 12-inch skillet with deep sides
Cooking tongs
Sharp kitchen knife and cutting board
Ladle
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Wooden spoon or spatula
