Creamy Smoked Paprika Chicken with Spinach & Peppers

Tender chicken cutlets with a creamy vegetable-Parmesan sauce and crispy bacon. No stuffing required.

Makes approximately 4 servings.

Prep: about 15 minutes. Cook: about 25–35 minutes.

Chicken

• 1 1/2 lb boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets (or 4 prepared cutlets)

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon black pepper

• Salt, lightly, to taste

• 1 tablespoon olive oil or avocado oil

Sauce

• 1 medium onion, finely diced

• 1 red bell pepper, diced

• 1 cup cherry tomatoes, halved

• 1 jalapeno, stem and seeds removed, finely chopped; adjust to taste

• 3 garlic cloves, minced

• 1 tablespoon olive oil or avocado oil

• 1 tablespoon all-purpose flour

• 1/2 cup low-sodium chicken broth, plus more as needed

• 1 cup evaporated low-fat milk OR 1 cup heavy cream

• 1/4 cup finely grated Parmesan, plus more to taste

• 4 cups fresh spinach, roughly chopped

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano OR 1 1/2 teaspoons chopped fresh oregano

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• Pinch of crushed red pepper, optional

• Black pepper, to taste

• 1–2 teaspoons lemon juice, optional, added to taste at the end

• Optional: 8 oz sliced mushrooms

Topping

• 3 slices bacon, cooked crisp, drained, and chopped

• Chopped fresh parsley, optional; no need to buy a bunch just for garnish

Instructions

1. Prepare the bacon. Cook until crisp, drain, and chop. Set aside for serving. If using the same skillet for the chicken, pour off the excess bacon fat before adding the measured oil.

2. Prepare the chicken. Slice large breasts horizontally into thin cutlets and pat dry. Season with smoked paprika, garlic powder, onion powder, black pepper, and a little salt.

3. Cook the chicken. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the cutlets in batches without crowding, about 3–5 minutes per side depending on thickness, until golden and the thickest part reaches 165 F. Transfer to a clean plate.

4. Saute the vegetables. Reduce heat to medium and add the tablespoon of oil for the sauce. Cook the onion and bell pepper for about 5–7 minutes until softened. If using mushrooms, add them and cook until their released moisture evaporates. Add tomatoes and jalapeno and cook another 3–4 minutes. Add garlic and cook for about 30 seconds.

5. Make the roux in the pan. Sprinkle the flour evenly over the vegetables and stir for 1 minute. Slowly pour in the broth, stirring and scraping up the browned bits.

6. Make the creamy sauce. Gradually stir in the evaporated low-fat milk OR heavy cream, followed by the smoked paprika, oregano, garlic powder, onion powder, optional red pepper, and black pepper. Gently simmer over medium-low heat for 3–5 minutes until lightly thickened. Avoid a hard boil, especially with evaporated milk.

7. Finish the sauce. Reduce heat to low. Stir in Parmesan gradually, then add spinach in handfuls until wilted. If too thick, add a little broth. Taste before adding more salt. Add optional lemon juice gradually off the heat, especially with the evaporated-milk version, to reduce the chance of curdling.

8. Serve. Return cooked chicken and any accumulated juices to the skillet and warm gently for 1–2 minutes. Spoon sauce over each cutlet and finish with the crispy bacon. Serve promptly.

Katie’s Notes

• The sauce goes over the chicken instead of inside it, keeping the flavors without the work of stuffing.

• Choose evaporated low-fat milk for a lighter creamy sauce, or heavy cream for a richer version. They are alternatives: use 1 cup of one, not both. Evaporated milk is not sweetened condensed milk.

• For a middle option, use 1/2 cup evaporated low-fat milk plus 1/2 cup heavy cream.

• Keep bacon separate until serving for the best crunch.

• Dried oregano works well here; fresh herbs are optional. Chop and freeze any leftover fresh herbs in small portions for future cooked dishes.

• Serve over quinoa, brown rice, or whole-grain/protein pasta, or alongside roasted vegetables.

• Chicken thickness affects timing. Check for 165 F with a food thermometer rather than relying on the stated minutes.

• Quantities, timings, and yield are a proposed starting point to adjust after making this version.