Lemon Butter Chicken

You’ll need

4 Boneless Skinless Chicken Breasts (cut in half)
1/2 Tablespoon paprika
3 Tablespoons butter, divided
4 garlic cloves
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese
Juice of 1 lemon
Splash of dry white wine (optional)
1/2 teaspoon dried thyme
2 cups baby spinach
Dash salt and fresh cracked pepper to taste

How to make it

Preheat oven to 400 degrees F.
Season the chicken with salt, pepper and paprika. Set aside.
Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
Stir in chicken broth, splash of dry white wine, heavy cream, Parmesan cheese, lemon juice and thyme.
Bring to a boil and reduce heat and let the sauce reduce and thicken. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don’t want the sauce to become too runny!
Once your sauce is to the desired thickness, return the chicken to the skillet.
Place in the oven and cook for about 25-30 minutes.
Remove the dish and let sit for about 5 minutes before serving.