Ingredients:

  • 1.5 lbs chicken breast
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 0.75 cup half-and-half
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach

Instructions:

  1. Pat the chicken completely dry. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Dredge the chicken heavily in the spice rub until coated.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers. Sear the chicken for 3-4 minutes per side until a dark, mahogany crust forms. Remove chicken from the pan and let it rest.
  3. In the same skillet, sauté the diced onions and minced garlic for 2-3 minutes. Use a wooden spoon to scrape up the flavorful browned bits (fond) left by the chicken.
  4. Pour in the chicken broth to deglaze the pan, allowing the liquid to reduce slightly while incorporating the spice notes.
  5. Reduce heat to medium-low. Stir in the half-and-half and grated Parmesan cheese. Simmer gently until the sauce begins to thicken into a velvety emulsion.
  6. Add the fresh spinach to the sauce until wilted. Return the chicken to the skillet, spooning the sauce over it, and cook until the internal temperature reaches 165°F (74°C).