When I first made these paprika chicken thighs with spinach, I didn’t expect them to become a go-to dinner, but here we are. They’ve got this cozy, creamy thing going on, balanced by just enough smokiness from the paprika to keep things interesting. No one in my house even blinked before reaching for seconds. I usually reach for boneless thighs when I want flavor without fuss. You don’t need to babysit them like breasts, and they stay juicy even if you get distracted (been there). This dish layers tender chicken over garlicky spinach in a rich sauce that practically begs to be sopped up with bread—or spooned over rice if you’re feeling responsible. It’s the kind of meal that feels like a little win at the end of a long day. Easy enough for a Tuesday, good enough for a Saturday. Whether you’re hunting for chicken boneless thigh recipes or bookmarking boneless chicken thigh recipes for next week, this one’s worth keeping around.

1) Key Takeaways
2) Easy Paprika Chicken Thighs with Spinach Recipe
3) Ingredients for Paprika Chicken Thighs with Spinach
4) How to Make Paprika Chicken Thighs with Spinach
5) Tips for Making Paprika Chicken Thighs with Spinach
6) Making Paprika Chicken Thighs with Spinach Ahead of Time
7) Storing Leftover Paprika Chicken Thighs with Spinach
8) Try these Main Course Recipes next!
9) Paprika Chicken Thighs with Spinach
10) Nutrition

1) Key Takeaways

This paprika chicken thigh recipe turns basic ingredients into a cozy, flavorful dinner.
The creamy sauce with spinach makes it both indulgent and fresh.
Boneless thighs cook fast, stay juicy, and work perfectly for busy weeknights.
It’s a single-skillet meal with easy cleanup and endless serving options.

2) Easy Paprika Chicken Thighs with Spinach Recipe

I’ve cooked a lot of chicken over the years, but these paprika chicken thighs with spinach hold a special place in my kitchen. You start with boneless thighs, which, let’s be honest, are the unsung heroes of weeknight cooking. They’re tender, forgiving, and full of flavor even if you accidentally let them hang out in the pan a bit too long.

When you mix them with a touch of smoked paprika and creamy sauce, magic happens. The spinach soaks up the flavor and adds that pop of green we pretend is for health but secretly just love for the contrast. This dish is one of those meals you throw together on a Wednesday but feel fancy about eating.

What I love most is how fast it comes together. You’re looking at about thirty minutes, from start to that moment when the kitchen smells so good you’re already hunting for your fork. Boneless thigh recipes like this one make dinner feel less like a chore and more like a treat.

3) Ingredients for Paprika Chicken Thighs with Spinach

Boneless, Skinless Chicken Thighs: These are juicy, flavorful, and cook evenly. They hold up beautifully in creamy sauces, which makes them perfect for this recipe.

Olive Oil: A drizzle helps brown the chicken and adds depth. If your kitchen smells warm and a little nutty, you’re doing it right.

Smoked Paprika: The star of the show. It brings a gentle heat and that deep, red color that makes this dish look restaurant-worthy.

Garlic Powder: A pinch of this boosts the flavor without overpowering the sauce.

Salt and Black Pepper: Simple, reliable seasoning that ties everything together. Don’t skip them.

Fresh Garlic: Because the smell of sautéing garlic might be the best thing that ever happens in a kitchen.

Fresh Spinach: It wilts right into the sauce and makes you feel like you’re eating something a little healthy.

Chicken Broth: Adds depth and thins the sauce just enough to spoon over rice or mashed potatoes.

Heavy Cream: This is where the magic happens. Cream smooths out the flavors and gives the sauce that silky finish you’ll want to scoop up with bread.

4) How to Make Paprika Chicken Thighs with Spinach

Step 1. Mix paprika, garlic powder, salt, and pepper in a small bowl. Rub it all over the chicken thighs and let them sit for a minute while you heat the pan. The smell already tells you this will be good.

Step 2. Warm olive oil in a large skillet over medium heat. Add the chicken and cook each side for five minutes until it turns golden brown. Don’t rush this part; that crisp edge makes all the difference.

Step 3. Set the chicken aside. Add minced garlic to the pan, and cook it until it’s fragrant. Add spinach and stir until it softens into the sauce base.

Step 4. Pour in chicken broth and cream, letting the sauce bubble gently. The smell gets rich and comforting here. Return the chicken to the skillet and spoon sauce over the top. Let it simmer for a couple of minutes to bring everything together.

Step 5. Serve it warm, maybe with bread or pasta, and don’t forget that extra spoonful of sauce over the chicken. It’s the good stuff.

5) Tips for Making Paprika Chicken Thighs with Spinach

If you’re new to boneless chicken thigh recipes, here’s a tip: don’t overthink it. These thighs are pretty forgiving, which is why I keep a pack in my fridge at all times. They’re flavorful, easy to handle, and don’t dry out like chicken breasts tend to.

Use smoked paprika for depth instead of regular paprika—it makes a big difference. And when you add the spinach, don’t be afraid to pile it high. It’ll wilt down more than you think. I always feel like I’ve added too much until it disappears into the sauce like magic.

And one more thing: save the pan juices. That glossy layer at the bottom holds flavor gold. Swirl it into the sauce and thank me later. This is one of those chicken boneless thigh recipes that even picky eaters will love.

6) Making Paprika Chicken Thighs with Spinach Ahead of Time

If your weeknights get chaotic, you can make this dish ahead of time. Cook the chicken and sauce, then store them separately. That way, when you reheat, the sauce stays smooth, and the chicken keeps its texture.

I like to make a batch on Sunday and reheat it midweek when I can’t handle another takeout night. It reheats beautifully and still tastes fresh. You can even double it for meal prep—your future self will thank you.

This is one of those boneless thigh recipes that somehow tastes better the next day. Maybe it’s the paprika settling in, or maybe it’s just the comfort of not cooking from scratch after a long day. Either way, it’s a keeper.

7) Storing Leftover Paprika Chicken Thighs with Spinach

Leftovers never last long in my house, but if they do, store them in an airtight container in the fridge for up to four days. When you’re ready to reheat, warm the chicken gently on the stove with a splash of broth or cream to keep the sauce silky.

You can even freeze the chicken for up to two months. Thaw it overnight in the fridge, then reheat it slowly until warmed through. It’s one of those recipes for chicken thigh meals that tastes like comfort even after a week in the freezer.

And trust me, that sauce doesn’t lose its charm. It thickens slightly and clings to the chicken even better the next day.

8) Try these Main Course Recipes next!

9) Paprika Chicken Thighs with Spinach