One-Pan Creamy Red Pepper Chicken

Melt the butter on medium-high heat. Season the chicken with the paprika, onion powder, garlic powder, salt, pepper, and cook the chicken until in the browned and done; about 4 minutes. Remove from pan and set aside.

In the same pan, add a splash of chicken stock and caramelize the onion, then add garlic and the roasted red peppers. Season with salt and pepper to taste.

Cook for about two minutes, and reduce heat to medium. Add the chicken stock and cream cheese.

Whisk the sauce until blended, then reduce the heat to medium-low and allow the sauce to simmer for about 7 minutes, whisking occasionally.

Add spinach to the sauce and cook until combined and wilted.

Add the chicken and any juices to the sauce, and allow to warm thoroughly.

Serve on pasta, rice, or couscous (my personal favorite) and enjoy!