If you like this recipe, take a look at:
- Indian Butter Chicken
- Coconut-Lime Chicken
- Kale Bell Pepper Chicken with White Wine and Garlic
- Brie, Basil, and Kale Stuffed Baked Chicken
Let's all go ahead and give me a big pat on the back, because last week I went for like TEN DAYS without watching any TV. TEN DAYS! Huge. Good job, Mary! Now I'll admit that it's because Hulu was being fussy and realized I'm not in the USA, and it took me a while to figure out a way around it. That, and our internet has been terrible. BUT STILL! TEN DAYS! I'm not sure why I have so much shame around my TV-watching — isn't it about time I just accept it and not beat myself up for loving it so much? Yeah, probably. But I'm not quite there yet.
Now that I'm back on the TV-watching train, which includes my usuals like Grey's and Revenge and Modern Family and Scandal (yes, I am a stereotypical 20-something tv-watcher), I am HOOKED on The Mindy Project! Seriously. HILARIOUS. Also, Mindy is the bomb. She's such a confident, yet still realistically normal, successful, hilarious woman. I want to be her when I grow up! I'm only part of the way through season two, but I'm working quickly (e.g. not getting any work done) and am sure I'll be caught up soon. Maybe I should start a TV blog? I've seriously considered it... but again: SHAME. Do you guys feel this much guilt when you watch TV? Or maybe you're all superior human beings who don't actually watch TV. In that case: HOW DO YOU DO IT!? I love the outdoors just as much as the next person, but I also really, really, REALLY, love my bed. And I can only read for so many hours each day.
Watching The Mindy Project, though, really makes me want to live in New York City. I'm 99% sure I will never actually live in New York City, but you do remember when we visited in September, right? I was like 'OMG THIS CITY IS AMAZING!' and now this show confirms it. Because TV is obviously so realistic. And I could totally afford Mindy's beautiful apartment and extensive wardrobe and fancy meals out. Totally. OOOH TV. Making unrealistic lives seem normal! Herein lies the issue with TV, I suppose!
Who wants an easy/pretty/yummy/GARLICKY chicken recipe? You're in the right place. This dish could not be more simple: rub some chicken with paprika and salt, cook it up, add lots of fresh thyme, garlic, butter, and white wine. Cook it all down into a yummy sauce, with some seriously moist chicken, add the spinach and BOOM: you've got dinner! Use a nice dry white for a good tang in the sauce, and don't skimp on the butter. Really. You KNOW I'm all about the butter, lately!
Have a wonderful weekend, everyone! We're heading back up the mountains (different ones this time!) to see volcanoes and lakes and sunrises, etc. You know where to follow along! See you Sunday with #DROOLWORTHY!
Print
Paprika Chicken & Spinach with White Wine Butter Thyme Sauce
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 2-4 1x
Description
This quick, easy, chicken dinner is bathed in a flavorful garlic, thyme, butter and white wine sauce. This is sure to impress, and only takes 30 minutes!
Ingredients
- 2 large chicken breasts
- 1 tsp paprika
- salt & pepper
- 5 Tbsp butter*
- ¼ cup fresh thyme leaves
- 3 large garlic cloves, minced
- 1 cup dry white wine
- 2 handfuls spinach (chopped if they're huge pieces)
Instructions
- Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ teaspoon each.
- Melt 1 tablespoon butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.
- Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
- Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.
- Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done, and serve with a grain of your choice.
Notes
*You could use olive oil in place of some or all of the butter here. I've done this dish using about ½ and ½.
Elizabeth says
That looks crazy delicious and somthing I could even make! I LOVE The Mindy Project too. It's filmed in Los Angeles so nothing about it is New York realistic. Sadly. I just just just started following her on Instagram. Her and six of my family members are the only people I follow. That's how much I adore her.
I love hearing about your travels! Enjoy and be safe.
Mary says
HA! Your instagram habits are hilarious! I have been wondering about where they film — they do such a good job making it look like NY! I'm going to have to find her in IG now... 🙂 Thanks for the comment, Elizabeth!
Susan Moore says
This looks scrumptious! I especially like the fact it is "skin on" Really.... In my humble opinion, love butter and love, love, love my bed is the best part!
I had to respond for my first time EVER on a site. Yes, as a fellow bed sitter with my magazines, iPad, iPhone scattered within reach, I felt compelled to reply to another bed/TV fan.
Thank you for sharing.
Susan in Napa ~
Mary says
Thanks for the note, Susan!! Enjoy (sitting in bed!)! xoxo
Jocelyn Rodriguez says
Hi 🙂 What would you say is a good side dish for this chicken? I'm looking forward to making it tonight
Mary says
Hi Jocelyn! I think a lot of people enjoy this with a starch on the side — potatoes (roasted, boiled, mashed, or however you liked them!), rice, quinoa, etc. I personally like cooking up more vegetables (broccoli!) and serving those on the side, maybe with some bread.
Enjoy! xo
Groucho says
I made this recipe for my family last night and we decided it was a "keeper". I used skinless boneless thighs. Next time I think I will try a small amount of smoked paprika with plain paprika. Truly a good meal.
Mary says
Thanks, Groucho! Glad you all liked it! Xo
Randi says
One of my favorite recipes! I double every thing so I can have for lunches to. Thanks for sharing!
Mary says
Thanks, Randi! Glad it's a favorite! xoxo
Eileen says
Oh, this chicken looks so spectacular! Just check out that vibrant sauce and bright green chicken. And garlic! Plenty of that too. 🙂 So good!
Mary says
Thanks, Eileen!! Enjoy!
Tori@Gringalicious.com says
MMMMmmm! This looks fantastic! Pinned!
Mary says
Thanks, Tori! Enjoy!
Anna Wikström says
Ooh, looks yummy! I'll be making it this weekend. 🙂
Mary says
Thanks, Anna! Have a wonderful weekend!
Sherrydan says
Hi...can i substitute the white wine with anything else?
Mary says
Hi Sherrydan! You could use chicken broth, or potentially a white grape juice (but not if it's really sweet and fruity... it should be wine!). The alcohol will cook out of the wine, if that is the concern. Hope you find something that works for you!
Strangechilde says
Try squeezing in the juice of half a lemon instead of the wine. It should be a fresh, sweet lemon: lemon juice in a bottle is too astringent, but if that's all you can get you can mellow it down a bit with some water and a pinch, no more, of sugar, but taste it before you add it to the recipe to make sure it isn't weird. I often use lemon as a white wine substitute. It tastes different, but nice, and I think it would compliment the other flavours in this recipe brilliantly.
Marnely says
Oh yum - something about butter sauces get me every time! So luscious and decadent!
Mary says
Amen! You really can't go wrong with butter 😉 Thanks for the comment, Marnely!
Thalia @ butter and brioche says
This chicken looks INCREDIBLE. You definitely have made me hungry just seeing these images.. especially craving all that delicious sauce. Wow!
Ariana says
Showing extraordinary rains in my mouth. I will definitely have to cook this recipe is wonderful.
Mary says
Thanks, Ariana! Enjoy!
Mad says
Soooooooo I added 1/4 dried thyme. :-/
Mary says
Ooooooh, oops! Hopefully You figured that out pretty quick! Dried vs. fresh... big diff! xo
arden says
Is the chicken shown boneless and skinless?
Mary says
Yes, it is!
Olga says
Funny. 🙂 I never liked TV and I guess never will. The only time I have it on (not the actual TV but Netflix streaming) is when I'm making my jewelry (I sell it on Etsy) and need some background noise. If I didn't have to do that I could go for years without TV. In fact I believe I have, before I started my Etsy business. And now I'm struggling to find something to watch that I would actually like. So far - very little. But I AM a computer addict. A day without it and I'm lost - the business, the fun, the connection with friends. I day without my beloved computer feels like a lifetime. And I mean no laptops or tablets or other jokes of the kind. I'm speaking a desk top monster with a huge screen, a comfy keyboard, a few big hard drives and all the other conveniences to enjoy. So don't feel bad about your TV habit - we are all addicted to one thing or another. 🙂
By the way, the recipe looks great. Will be pinning and trying it soon. 🙂
Mary says
Ha! I love that you have a desk top monster!! Thanks for the comment, Olga!
Jesse says
Love love love this recipe! It's so good, it's actually part of my regular rotation now. For health reasons, I halve the butter, but it's just as good! Goes great with baked or mashed potatoes, and sauteed green beans with slivered almonds.
★★★★★
Alison says
I am making this right now and it smells soooo good! Thank you for sharing.
Mary says
Thanks, Alison! Enjoy!
Ronald Bryant says
I am looking at your recipe for PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER THYME SAUCE. It calls for white wine. Is there a substitute for the wine? Any help would be greatly appreciated. Thank you and may God Bless you and yours.
Brother Ron
Mary says
Hi Ron! You could certainly substitute chicken stock — although it will significantly change the flavor of the dish. If it is simply the alcohol content that worries you, it will burn off as you cook! Another option would be a dry white grape juice, if you can find such a thing. Enjoy! - Mary
Jillia says
For anyone that needs to substitute the white wine for this recipe, or most any other recipe, you should find that substituting chicken stock should work fine. However, since you're missing the acidity/bite that the wine gives, I would also try adding a squeeze or two of fresh lemon juice near the end. That will take the flavor up a notch without the alcohol. Hope that helps!
Penny says
I am making this either tonight or tomorrow. I have company coming this month so I need something delicious to serve them. Thanks!
Mary says
Thanks for the comment, Penny! Enjoy the chicken! xo
Kristin says
This seriously is one of the best chicken dishes I've had. The depth of flavor this has and the flavor the spinach takes on from the wine sauce is just divine. I used wild rice and it really complemented the chicken and spinach. I highly recommend to make this, especially for guests.
Mary says
Thanks, Kristin! This would be amazing with wild rice — thanks for the great idea! Xo
Brie says
I had started making this while my boyfriend was working out...he said his first thought when he came into the kitchen was, "did she order takeout?"
We primarily eat chicken, so we look for new recipes to try...this one is a keeper for sure! Thanks!
Mary says
Ha! I love it! Thanks for the comment, Brie — I'm glad to hear it was a hit!!
Rachel says
Hello making this right now and smells great!!!! But my sauce doesn't look that creamy? Is there something else I should have done? I followed the instructions 🙁
Mary says
Hmm. If you followed the instructions, I can't tell you much else! If you want a thicker sauce, you could add more cream (or plain yogurt!) — or even make a separate roux and béchamel sauce! I hope it turned out okay for you! xo
Stephanie says
If she was still in the process, the sauce wouldn't be creamy. I waited to add the last few tablespoons of butter until right before the spinach (after I'd pulled the chicken) and it made it glossy and thick. SO gorgeous.
Just keep reducing and then add the cold butter. It'll work. It's like magic.
Mary says
Thanks for the tips, Stephanie! Glad you liked it! xo
Susan says
More cream? The recipe doesn't call for cream does it? Did I miss it??
Mary says
Hi Susan — You didn't miss it! I worded my reply poorly — should have been some cream, as the original recipe does not call for any! xo
Stephanie says
I made this on Monday and my family was like "MAKE THIS AGAIN SOON!" - that's high praise!!
I served it with a creamy polenta and it was seriously fantastic. Something about how spinach & polenta go together that I love.
One thought - next time (and there WILL be a next time) - after I sear the chicken, I think I'll finish it in a hot oven rather than on the stove top. Thoughts?
Mary says
GENIUS! Pairing this with polenta sounds incredible.
I think finishing it in the oven would be fine — as long as you don't mind using another pan to cook the spinach. I would insist on keeping chicken/herbs/butter together though, just for as much flavor melding as possible. I think it could work! Let me know how it goes if you try it!
Toni says
Mary, this recipe is delicious. My son came home for the holidays and he absolutely loved it. Then made it for my boyfriend and I and we loved it. Making it now and, well you know.... I have sauteed spinach a lot, but adding it in with the wine sauce is divine. I added a little lemon juice at the very end. I will make this again and again. A good meal for guests too because it is easy, but will also impress. Thanks again.
Mary says
Thanks, Toni! I'm so glad you all liked it! Adding the lemon is a GREAT idea!! I will be using that! xo
Elena says
Would kale be an okay substitute? I understand it is a denser green and will take a bit longer to cook. Also, could coconut milk be added to create a creamier sauce or would that alter the flavor too much?
Looks delish!
Thank you!
Mary says
Hi Elena! Kale would be great! I would recommend massaging it a little bit first, and then adjusting cooking time — you're right, it will take a little longer. I'm not sold on the coconut idea... It could work, but I think it would drastically change the dish. It could still be good, just different! Let me know what you end up trying!
Amy says
Made this for dinner and it was divine! I added mushrooms and a couple Tbs of cream cheese. Next time, I'll use more wine and add a little heavy cream so we'll have more sauce. Thanks for the wonderful recipe. Super easy too!
Mary says
Yum!! Mushrooms sound like a delicious addition! Glad you enjoyed it, Amy!
chathginige says
This was amazing. I whipped up a batch with skin on chicken thighs (it's all i had) for lunch this week and it was delicious. I served it with some quinoa and it was a fabulous combo. So colourful and simple. Yum!
Mary says
Sounds fabulous! Thanks for sharing!
Sara says
This was stupid good. I now have a new recipe to add to our regular rotation! Made couscous to go with it and I almost licked the plate.....ok, I may have licked the plate. Don't judge.
Mary says
No judgement from me 🙂 Glad to know you liked it!! xo
Phyllis says
just got back from the store with all of the ingredients - this looks so yummy I can't wait to make and serve to my husband. I will let you know how well I do!
Mary says
Thanks, Phyllis! I hope you both loved it!
Caroline says
Making this tonight and adding sun-dried tomatoes.
Mary says
Yum! Sounds delicious!! Enjoy!
Gena says
Do you use boneless skinless chicken breast or skin-on bone-in chicken breast?
Mary says
Hi Gena! I used boneless skinless chicken breast! Enjoy! (You could use either, really)
Joni Purser says
I made this for dinner tonight. It was OMG delicious!!! And easy! This is definitely going into our "make again" file. Thank you!!
Mary says
Yay! Thanks, Joni! So glad you liked it! xo
Jennifer says
amazing......we loved it
Thinking of adding a few mushrooms next time.
Such amazing flavor....
Thank you
Mary says
Great idea! Thanks, Jennifer!
Cali says
Sorry, my english is not very good, but I tested these recipe and I liked it a lot. I slightly adapted it and shared here : http://calialavanille.canalblog.com/archives/2015/04/10/31763299.html
Thanks 😉
cee says
I tried this tonight and my sauce didn't come out creamy either for some reason ... I tried adding extra butter right at the end but it was kind of clear and runny. Still delish ... but not sure what I did wrong
Mary says
Darn! Sorry to hear it, Cee! Wish I knew how to help. Better luck next time! xo
Monet says
I made this recipe last night, I double it because we had friends over and everybody enjoyed and ask for more, it was really easy and delicious, I like the taste of the thyme it gives a rich flavor, thank you very much for sharing.
Mary says
Thanks, Monet! I'm so glad you liked it! xo
Audie says
I made this this weekend and my husband told me that this is the only way he wants his boneless skinless chicken from now on. Not only did it taste great, but our house smelled amazing for days!
FYI - I pulled the chicken out once it reached 160 but kept the sauce on to finish reducing it. Seemed to do the trick!
Mary says
Yay! Thanks for the comment, Audie! I'm so glad you both liked it! xo
Tracy says
Made this tonite w/a few additions - subbed vermouth for the white wine and added splash of organic chix broth; also added mushrooms to boost veggie content. This was delicious over garlic & olive oil brown rice. Love this one - this will definitely be added to our regular rotation!
Mary says
Thanks, Tracy! Your version sounds delicious! xo
Britany Bostic says
Should I change anything if I plan on using chicken thighs?
Thanks!
Mary says
Hi Britany! The only thing that comes to mind is cooking time — I'd assume the thighs would take less time since there is less meat. Also, increase the amount of chicken (by weight) since there is less meat! Enjoy! xo
Helen says
In the middle of cooking this and it smells heavenly!!!!! Pairing this with fettuccine noodles and sprinkling some feta cheese on top. Can't wait to try it!!
Mary says
Yum!! Sounds perfect, Helen! I hope you enjoyed it!
tt1236 says
Maybe i'm misunderstanding something. Do you take the chicken out and put it to the side when you are simmering the sauce for 20 minutes or leave it in the skillet?
Mary says
Leave it in the skillet!
Samara says
I noticed in one of your replies about the creaminess of the sauce that you could add "more" cream. Is there heavy cream in this recipe?
The recipe looks delicious and I can't wait to try!
Mary says
Hi Samara! I chose my words poorly in that comment... There is no cream! Enjoy!
Mackenzie says
Do you have any side-dish recommendations for this?? Making tonight!
Mary says
Oooh I think some sort of rice pilaf or wild rice would go really well with this... And while there is SOME spinach, another green (maybe a salad) would be great! Enjoy!
Ainslie says
I am in the middle of making this but will serve with mashed potatoes. My kitchen smells DELICIOUS!! And my thyme needed a trim. Thanks for the recipe.
Mary says
Yay! Thanks for the comment, Ainslie! Enjoy! xo
Denise says
When simmering for 20 minutes do you leave the pot uncovered or covered?
Mary says
I left mine uncovered!
Libby says
I made this with porkchops instead of chicken and kale instead of spinach. I also added some mushrooms to the mix. It so delicious!
Mary says
Yum! Sounds great, Libby!
rhae says
hi i want to make more then just 2 breast do dble everything according to how many pieces of chicken i use if i want to cook 6 piece how would i up grade do use same amount for each pieces cooking sunday .....
Mary says
Hi Rhae! For 6 chicken breasts, I would at least double the rest of the ingredients, if not triple! Enjoy! xo
Jammie says
Really excited for this dish i'm new in the cooking scene but i also had the problem with my sauce not being as thick, maybe its white wine i used? Do you mind me asking what brand you usually use?
Mary says
The brand definitely shouldn't make a difference — I use a variety of brands. Did you cook it and let it reduce long enough? It really isn't a THICK sauce anyways, but semi-creamy.
Karen says
Hi ,this recipe looks so good ! What kind of paprika do you use ,I have regular and smoked ?
Mary says
Hi Karen! Thanks! I used regular paprika for this one, but I LOVE smoked paprika... I think it would be good with either! Enjoy! xoxo
Candice says
i made this tonight and it was so good! I will definitely be making this again....it was a winner!,
Mary says
Thanks, Candice! Glad you liked it! xoxo
Kathy says
just a thought on the people who had a runnier sauce. Chicken is pumped full of water. Try organic chicken.
Mary says
Great point, Kathy!
Tara says
Woooowwwww!! This was amazing! Thank you for such a quick yet insanely delicious recipe! Definitely company worthy and they'd think I slaved over it! I'll be making it again.... many times! I served this with Hasselbeck potatoes covered in Havarti, Parmesan, sour cream, bacon and chives.
Mary says
Yum!! Sounds like a great meal, Tara! I'm glad you enjoyed it! Xo
Gwen says
I just made this for dinner- delicious! I didn't find thyme in the shop, they only had lemon thyme and that added an extra divine layer! I see some people added lemon already but this is a little more subtle 🙂
Mary says
Thanks for sharing, Gwen! Sounds like a great substitution! xoxo
Danyale says
Wow is word I have to use to describe this dish.. It's amazing my boyfriend who doesn't particularly like new things enjoyed this dish very much.. Thanks so much
Mary says
Yay! I'm so glad, Danyale! xoxo
Eve Hunt says
Great Combination of White Wine with the Spinach and Chicken. I have tried this recipe and believe me its wonderful and full of flavors. Thanks for sharing this recipe. Bless you!
Mary says
Thanks, Eve! I'm glad you enjoyed it! Xo
Cindy says
Made this dish a couple weeks ago and it was delicious. I decided to make it again but this time with Jumbo Gulf shrimp. It. was. amazing. Once the shrimp was cooked I removed it and finished cooking the sauce. When the sauce was done I added the shrimp back in with the spinach. After the spinach was wilted I topped with shredded Mozzarella cheese. Thanks for the great recipe!
Mary says
Hi Cindy! Thanks so much for the great comment — making this with shrimp sounds AMAZING! I will have to try it!! xoxo
Sarah @ People, Places & Plates says
Just made this (over some roasted sweet potatoes)….SO good!
Mary says
Thanks, Sarah!! Glad you liked it! Sweet potatoes sound like a great addition... Yum! xo
Shelley Freeman says
I made this chicken for dinner last night and it is so delicious, one of my new favorite recipes. At the end of preparing, just before adding spinach, I stirred in 1/2 fat free half and half, and I also used smoked paprika. I am definitely sharing with all my friends.
Mary says
Thanks, Shelley! Sounds like a great variation on the recipe — thanks for sharing! xo
Sarah C. says
Hey! I'm making this with a few substitutions based on what I've already got on hand. I added some diced mushrooms with the spinach, a bit more liquid, and about 2 oz. of low-fat cream cheese to make it a bit creamier. I'm serving it over whole wheat rotini pasta, and with a salad for a well balanced meal. The smidge I stole from the pan is AMAZING! I hardly use thyme, but it really works in this dish, and I will definitely be making this again! Thanks!
Mary says
YUM! Sounds like an amazing variation on this dish! Thanks for sharing, Sarah! xo
Alison H. says
I am making this for dinner tonight! It looks amazing!
Mary says
Thanks, Alison! I hope you enjoyed it! Xo
Queenie's says
How do get the sauce to turn yellow? My sauce is clear.
Mary says
The yellow in mine came from using super yellow butter in Indonesia — don't worry about the color! Enjoy! Xo
Tera S. says
I made this for dinner the other night and was blown away by not only the flavor but by the simplicity! The chicken was tender and juicy; the sauce was amazing! The only change is I added sauteed mushrooms to the mix. The whole household devoured everything and requested this dish be put on the regular menu. Thank you for this amazing recipe!
Mary says
So glad you all enjoyed it, Tera! Mushrooms sound like the PERFECT addition! Thanks for sharing 🙂 xo
Jodie says
Such a great dish. !! Thank you
Mary says
Thanks, Jodie!! xo
Emily says
Do you pound your chicken or leave it large and in charge?!
Mary says
Hey Emily! I leave it large and in charge!
Kelley says
can I use dried thyme? if so, how much
Leona E... says
Personally, I would start with half as much as the recipe called for, and you can also moisten the dried herbs with a bit of water - just enough to make them moist.
Marybeth Olson says
This was, in a word, AHmazing !!!! Thank you for sharing. Definitely going in the rotation.
Mary says
Ha! Thanks for the kind words, Marybeth! Glad it was a success! xoxo
Anissa says
This was DELICIOUS! Everyone in our family loved it, including my 7 and 8 year olds who are somewhat fussy.
Mary says
Yay! Thanks for the feedback, Anissa! I'm glad everyone enjoyed it! xo
Kelly says
Anyone know the calorie count for this recipe?
Kristen says
Just made this for dinner tonight and it was fantastic! So simple and quick to make- a great weeknight dinner! Thank you for the recipe!
Mary says
Thanks, Kristen! Glad you liked it! xo
Kirsten says
So delicious!!! Thank you for such a quick and easy dinner.
Mary says
Thanks, Kirsten! So glad you enjoyed it! xoxo
Kassandra says
Would you do anything differently if you cooked it in the oven??
Mary says
Hi Kassandra! Making this entirely in the oven would be pretty tough... You could definitely cook the chicken in the oven (season it, then cook it alone in the oven. You'll have to google instructions on baking chicken breasts — I almost never do it that way!), but the sauce and spinach I think should still be made on the stove. Once the chicken is done, I'd throw it in the sauce on the stove for a few minutes and call it good!
Let me know how it goes! xoxo
Christel says
What went wrong. When browning the Chicken the paprika burnt on both
Sides and I had to scrape off. Used
Medium heat and organic paprika, but
That should not be the problem
Sauce also did not look as creamy
As the pictures. It was watery and
Taste was ok. Nothing like picture.
Thank goodness I did not invite anybody over to try this new recipe
Mary says
Hi Christel! Sorry it didn't turn out for you! Not having been there, I can't quite tell you what went wrong... but it sounds like maybe you need lower heat (or less time?) for your chicken. Here's a video on browning meat! Better luck next time! xo
AroundnBackAgain says
I know from experience that it makes a big difference wether or not you brown meat with a cover or not. This would be my guess as to why your chicken burned if you cooked it with a cover.
Lisha Catacutan says
To make it creamy pour in cornstarch mixed with water
★★★★★
Mary says
Totally! Great solution, Lisha! xo
Shannon says
Thanks for the great recipe! I added a chopped red pepper in when I added the garlic and thyme and it was a tasty addition!
Mary says
Oooh! That sounds delicious! Thanks for sharing, Shannon! xo
BJ Gantt says
I am unapologetically a TV aficionado at the age of 71, and I proudly accept my role in the creative process...that of viewer. TV offers us a window to the world, whether from some of the greatest movies ever made to real-time news & weather to episodic television.
Because of TV hubby and I watched a man walk on the moon and we'll never forget being witness to the crumbling of 9-11's two towers. We saw the very first episode of Northern Exposure's breath of fresh air and the historic final episode of The Bob New Hart Show. We celebrate each new TV season as we discover winning shows with their snappy dialogue and intriguing storylines. We can cook with the Barefoot Contest, remodel with the Fixer Uppers, and play along with more game shows than we can keep up with. Like it or not,we get a front row seat to the election of a President.
We said goodbye to Jay Leno and Dave Letterman this year and felt like we had lost good friends. We went through this same separation anxiety when Johnny Carson retired and we survived. Hopefully we'll live long enough to see a new batch of icons come to life.
Enough said. I'm a TV junkie and proud of it!
BJ Gantt says
Oops she's The Barefoot Contessa.
Mary says
Heck yeah! Thanks, BJ! xoxo
Jodi says
My family loved this recipe and it's quick and easy to make! I did sub Rosemary for the thyme and used 1/2 butter, 1/2 olive oil. A family favorite!!!!
Mary says
Sounds like a great variation!! Thanks, Jodi! xo
Jennifer Moss says
In the process of making this now and it smells great. I assume we do NOT cover those 20 minutes? Or at all? I didn't see it mentioned in the recipe.
AVID TV watcher, and I'm happy there's a Renaissance in television now. Lots of great storytelling!
~ Jennifer
Mary says
Hi Jennifer — I don't cover it at all, which helps the sauce thicken up. I hope you enjoyed it!! xoxo
Jacqueline says
we made this tonight and my boyfriend literally called it a restaurant quality dinner! I'm officially stallking ur entire site now for more ideas 🙂 used chicken thighs instead of breasts and used Butter Chardonay. served with 1/2 a sweet potato and cauliflower gratin - a total hit!!! thank you <3
Mary says
Ha! Stalk away, Jacqueline!! I'm so glad you both liked it!! xoxo
Jill says
I am making this chicken and spinach right now!! My house smells amazing!! I did have to substitute the dry wine with red wine vinegar( I only use 1/3 cup)..I only had smoked paprika. I used about 1 Tbs of dried thyme. It is still amazing. I will be getting the correct ingredients to make it right. I'm in love this reciepe. Pretty healthy... Besides the butter. Lol. Thank you!!. I will be checking out what else you have!!!
Mary says
Ha! So glad to hear it was a success, Jill!! Glad to have you here! Xo
Asha says
I want to make this tonight however I just got home from the grocery store and totally forgot to get thyme, is it a must?
Mary says
Oh no!! It'll still be delicious without thyme, but VERY different! Definitely try it again with thyme, next time! xo
Linda says
I had high hopes for this recipe, but it was a disaster. I made it exactly according to the directions, with a Chardonnay I enjoy drinking. The sauce was too sour and did not thicken at all - it was an oily mess. Finally I added cream to dilute the acidity and thicken the sauce to make it edible. The result after rescue wasn't bad, but I wish I knew what I did wrong in the first place. Should I have added the butter cold after the wine had reduced?
Mary says
Hi Linda! Sorry this didn't turn out how you hoped! This sauce does have some tang, but should thicken if you cook it according to the directions. The temperature of the butter should not matter! xo
Brittany Litam says
My boyfriend and I loved this recipe SO MUCH that we made it for lunch and dinner! I cannot say enough how good this recipe was!!! The chicken was so tender, and the spinach was packed with flavor. We used an Italian Pinot Grigo wine that paired perfect. We also had big chicken breasts, but pounded them which made them perfect. love love love! Thank you for sharing this. We found it on Pinterest 🙂
Mary says
Yay! So glad to hear that you both liked it, Brittany!! xoxo
Stephanie says
Hey! Looks great and I haven't made it yet, but I noticed it didn't say how much half and half you might throw in in the end. Thoughts?
Mary says
Hi Stephanie — I'd probably start with 1/3 cup, and see how it is at that point before adding more!! I think a little bit would go a long ways towards making it a totally creamy dish! Let me know what works for you if you try! xo
Megan S says
Making this at the moment and the house smells amazing!!! Made it exactly how its listed and turned out amazing. I served it with jasmine rice and broccoli and my boyfriend said it was a hit. One for the books!
Mary says
Woohoo! So glad to hear you both liked it, Megan! Broccoli and rice sound like perfect sides — thanks for sharing! xo
Cindy Lou says
Will definitely keep this, I just loved it. I used chicken thighs & chicken broth instead of the wine but maybe I might try it some day. I don't cook with any wine cause I have not ever cared for anything I have had cooked in wine.
★★★★★
Mary says
So glad you liked it, and glad that the broth was a good wine substitute!! Thanks for sharing, Cindy Lou! xo
Richard Myzz says
Awesome chicken recipe. We make all the time in multiple variations.
I'm a stay at home dad with 2 big football playing boys. "Open heart surgery and a quadruple bypass I now have to thank for that."
One 24 years old and a picky 16 year old. Lol...
Both always looking for healthy protein packed meals"
Ok, spoiled young men. "Mom set the president for that." Lol...
So making a dish that's healthy and full of protein... "Win Win"
I adjusted some of the butter for different types of oils coconut, grapeseed, olive safflower mix, etc.
I use only the butter after the chicken has been cooked to a "crispy golden brown" with the wine the thyme and garlic.
I substitute asparagus for the spinach. Although I have tried both and a few other power packed veggies.
It's turned out tasty and deliciously moist every time.
Thank you for the fantastic tasty meals my family has come to enjoy.
Rick, (Chicago)
Mary says
You're welcome, Rick! Thanks for the kind note! Your asparagus substitution sounds DELICIOUS! I will have to try that myself. Thanks for being here! xo
Sarah says
After adding wine do you simmer covered or uncovered?
Mary says
Uncovered! You want it to reduce a bit, so the steam needs to evaporate out of the pan!
super mario world says
Hey! Looks great and I haven’t made it yet, but I noticed it didn’t say how much half and half you might throw in in the end. Thoughts?
★★★★★
Mary says
Eeeh maybe 1/2 cup? Not a ton!!
Sydny Shepard says
This meal made my boyfriend and I feel like we were cooking fancy gourmet food. It was SO easy and SO tasty. Would recommend. 10 outta 10.
Mary says
Woohoo! Glad to hear it, Sydny! xoxo
Mon says
I normally don't comment on food blogs but this was way too delicious. My husband couldn't stop raving and said it was one of his favorites and my son licked his plate. A plus is that it's so super easy to make. Officially added to the rotation.
Mary says
Oh yay!! So glad you all liked it, Mon! Glad to have you here 🙂
ash says
It was alright....The sauce was just a big runny mess. Definitely needs to be thickened up so it will stick instead of just run around on my plate.
Sterling says
Amazing recipe! Thank you!
★★★★★
Mary says
You're welcome, Sterling! Glad to have you here! xo
Ernest says
Can you use chicken stock and not wine for this
Mary says
You can! It will be a bit different, but still tasty! Enjoy! xo
Hz garden gal says
could you plz tell me are the chicken breasts deboned? Thanks
Mary says
Yes, they are!
Alison says
Hello from Battle Ground, WA! We're almost neighbors 🙂 Thank you for sharing this recipe - it's amazingly quick and easy and tastes gourmet! I served it with cous cous and Chardonnay. Definitely a keeper!
★★★★★
Mary says
Yay PNW!! Thanks for the note, Alison — I'm glad you liked it! Cous cous and chardonnay sound like the perfect partners for this dish. xo
Cindy says
I am going to make this tonight. Looks delicious. Half and half is not listed as an ingredient or I didn't see it listed. The sauce looks creamy and someone commented on the cream. So, is cream added to the sauce, and if so, how much? Thanks!
Mary says
Hi Cindy – There is no cream in the sauce as I make it — just butter! Some commenters have wanted a creamier sauce, and therefore added some sort of cream. It is not necessary, unless you want it! Enjoy! xo
Sherri Gondeck says
This dish was awesome! My whole family loved it.
Mary says
Yay! Glad to hear it, Sherri! xo
Julie Hoezee says
This may be the best chicken recipe I've made! I only did 1C of wine and 3 TBS of butter and 2 Tbs of Olive oil.
Your cooking time on each step was right on if you have thick chicken breasts! Also- I highly recommend chopping the spinach. It was lot of thyme sprigs to pick out after cooking though. I struggle with how to use thyme! Delicious all around though and I had some crusty bread to sop up all the yummy sauce.
★★★★★
Mary says
Thanks for the notes, Julie!! I scrape the thyme leaves off of the woody sprig, so I don't have to pick anything out at the end. Thyme is kind of a pain to work with, admittedly. I'm glad you liked it!! xo
Amanda says
Do you think I could use red wine? That's what I have on hand!
Mary says
Hi Amanda! That'd be different, for sure, but not necessarily bad! Let me know how it goes!
Ryan says
Absolutely delicious and very easy to make. Highly recommend for someone with a hankering for exquisite chicken in under an hour Definitely will make again.
Mary says
Thanks, Ryan!! So glad you enjoyed it! xo
Andrea says
CAn I use frozen spinach? I have a bag in the freezer I would like to use.
Mary says
Hi Andrea! You probably could, but I worry it would be way too slimy and wilted. Fresh would be best!! xo
Jennifer says
My husband made this for me using hot paprika (for some kick) and a little lemon and it was delicious! Thank you for this new addition to our dinner lineup! He served it with roasted acorn squash. Mmmmm!!!
★★★★★
Mary says
Ooh yum!! I love the idea of lemon and squash – great additions! Thanks for sharing! xo
Sarah says
This recipe should tell the user to cover it after the wine is added and to use a pan small enough that the chicken is about halfway covered with wine. My chicken was dry on top and uncooked until I made these changes.
Cynthia says
How much dried thyme would you use if you needed to substitute for fresh?
Mary says
Hi Cynthia — You'll need about 1/3 of the called for amount, so a little more than 1 Tbsp. Be warned, this will make the recipe quite different!! I highly recommend using fresh if you can! xo
Nelly says
Made this last night, had a pinned for a while. It was awesome! I used 1/2 and 1/2 smoked paprika and Hungarian and it was great! I used boneless skinless chicken breast. I made a carrot and parsnip puree as a bed for this superstar of a chicken dish. I will definitely make this again and share with friends. Thank you for sharing!
★★★★★
Mary says
Ooomg carrot parsnip puree sounds amazing, Nelly! I'll have to try that myself! Thanks for sharing! xoxo
Mark says
Tried this, using white cooking wine. I soaked the chicken in milk all day. This turned out so good! I served on a bed of brown rice. The only thing I would do different is cut the breast smaller. A half breast is a lot of meat for one person.
Mary says
Sounds delicious, Mark! I'll have to try the milk marinade sometime! xo
Geezer says
Looks good starting to prepare it right now. ? I printed the recipe only to find the the adcovered the all of step 5 as well as the Notes?
Mary says
Aaah dangit. I'm so sorry! I'm looking into how to fix that!
Jill says
Sadly, this didn't work for me at all. I did 3 T butter and 2 T olive oil and otherwise, I followed the recipe exactly. Including the fiddly process of painstakingly pulling the leaves off stems of thyme until I had a 1/4 cup filled with leaves.
At the end of the 20 minute simmering period, the chicken was already much too dry, and the sauce was like pure liquid (not at all creamy). I took it off then because the chicken was about to be inedible. In addition to not having a thicker consistency, the sauce didn't resemble the sauce your picture in any other sense either. Even though it was still super super runny, there wasn't enough liquid left to submerge the spinach by any stretch of the imagination. Moreover, I don't see any little bits of thyme and garlic in your picture, but those bits were 90% of my sauce. I had to add some extra butter and wine just to get the spinach to wilt, and even then when you eat the sauce (bits and all), it just tastes like pure thyme.
My pan was a bit bigger than yours, but otherwise I can't think what on earth went awry. Was I supposed to strain out all the bits? Did I misunderstand the directly about how to measure out the thyme? Are you supposed to loosely pack the stems with leaves on them in a quarter cup and THEN pull the leaves off and use just those?
★
Mary says
So sorry this didn't work out for you Jill! My sauce is also pure liquid — it does not thicken at all and become creamy. I believe it looks creamy in my pictures because of the butter I was using. I also don't submerge my spinach!! I put it in the pan and basically saute it, but with all of the liquid in there. I don't think you misunderstood me at all — it sounds like you did things exactly as I did ... so I'm sorry I'm not sure what went wrong!! xoxo
Marguerite says
Simply delicious. Served with a tossed green salad and sour dough loaf. Yum!
★★★★★
Pam Barge says
I made this for dinner tonight with a beautiful green salad with vinaigrette, twice baked potatoes and a glass of Chardonnay. Very nice meal. Thank you!
★★★★★
Mary says
Glad you liked it, Pam!! xo
Murphykev781 says
I plan on making this recipe tonight, i only have frozen spinach, would it still work?
Mary says
Sure, just squeeze out excess moisture, add it at the end, and heat it up (it won't need to wilt!).
Andrea says
I made this last night with chicken tenders (what I had on hand) and it was amazing. I was really surprised by the depth of flavor and my husband immediately proclaimed this a keeper. I used Emeril's Essence instead of just paprika and a mixture of butter and sunflower oil when adding the garlic and herbs. I will definitely be making this again soon!
★★★★★
Claudia Put says
So good!!!
★★★★★
Lynn Dyson says
Excellent recipe!
★★★★★
Sedaré says
So I just found this recipe and decided to try it for dinner. This was the best chicken recipe ever!!! I served this with over some rice I threw together AMAZING!!! Very well flavored and the family loved it, definitely a keeper!!!
★★★★★
Benjamin says
May i know can this recipe be baked in oven?
rhae ross says
good morning
i just want to say this was best chicken ever follow your direction it cem out so good i made cesar sald to toop it off a friend told that it was very good see we are so use to eating the same old thing it time for change thanks i really enjoy that plus the drink strawberry lime cocnut drink i addes my my touches it came out so good