Lemon Butter Chicken

4 Boneless Skinless Chicken Breasts

1/2 T. Smoked Paprika

3 T. Unsalted butter, divided

4 cloves garlic, chopped

1 C. chicken broth

1/2 C. heavy cream

1/3 C. Parmesan cheese, freshly grated

2 T. fresh parsley, chopped

Juice of 1 lemon

Splash of dry white wine

1/4 tsp. dried thyme

2 C. fresh spinach

1/4 tsp. salt

Fresh cracked pepper, to taste

 

Preheat oven to 400 degrees F. Season the chicken with salt, pepper and paprika. Set aside. Melt 2 T. of butter in a large oven-proof 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 to the same skillet and melt remaining T. of butter in the skillet. Add garlic and sauté for 2 more minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring sauce to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley 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 oven proof dish. Place in the oven and cook for 30 minutes. Remove the dish and let sit for about 5 minutes before serving. Top with fresh chopped parsley.