Lemon Butter Chicken


4 boneless chicken breasts, cut in half
1/2 tbsp paprika
3 tbsp butter
4 garlic cloves
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated parmesean cheese
1 lemon, juiced
White wine, splash  to deglaze
1/2 tsp dried thyme
2 cups baby spinach
salt and pepper to taste


Preheat oven to 400F.

Pat chicken dry and season with salt, pepper, and paprika.Melt 2 tbsp of butter in an ovenproof skillet on medium heat. Add the chicken and sear on both sides until golden. Set aside.

Melt the last 1 tbsp of butter and add the garlic, cooking for about a minute. Stir in chicken broth, heavy cream, parmesan cheese, lemon juice, and thyme. Bring  to a boil and reduce heat.Bring mixture  to a boil and reduce heat. Add in the spinach and cook until just wilted and slightly reduced.

Cook for about 5-7 minutes extra to thicken and return the chicken to the skillet. Place in the oven and cook for about 25-30 minutes. Remove dish and let sit for about 5 minutes before serving.


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