Ingredients
- 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
Instructions
- 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, heavy cream, Parmesan cheese, lemon juice and thyme.
- Bring to a boil and reduce heat. 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
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