Creamy Paprika Chicken Skillet with Spinach and Tomatoes

 

4 (6-ounce) boneless skinless chicken thighs

2 tablespoons mild paprika

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1/2 teaspoon garlic powder

1 tablespoon avocado oil

1 cup grape tomatoes

1 medium yellow onion, peeled, halved, and thinly sliced

4 ounces fresh baby spinach leaves

2/3cup full-fat canned coconut milk (shaken before opened)

 

In a large bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Set aside. Heat a 12″ skillet over medium heat. Once hot, add oil, then chicken thighs in a single layer. Sauté undisturbed 5 minutes. Flip each chicken thigh and cook 5 more minutes. Add tomatoes and onion, toss to coat, and continue cooking 5 minutes until tomatoes are soft enough to easily burst under the weight of a spatula. Smash all tomatoes so the juices release.  Add spinach and coconut milk. Continue cooking 5 minutes, mixing well so that spinach wilts, sauce coats everything, and sauce thickens. Remove from heat and serve hot. Tips, Substitutions, Time-Savers, and More: Swap heavy cream for coconut milk. If using heavy cream, lower the heat to medium-low after you add the cream so the sauce doesn’t break as it thickens. For a pop of heat, add % teaspoon cayenne pepper to the chicken along with the other spices.