4boneless, skinless chicken breastscut in half, crosswise
salt & pepperto taste
2tsppaprika
3tbspbutterdivided
3tspchopped garlicabout 3 cloves
1cupchicken broth or stock
1/2 cupheavy cream
1/2cupshredded Parmesan cheese
1mediumlemonjuiced, about 3 tbsp
1/2tspthyme leaves
2cupsfresh baby spinach leaves
1tbspcornstarch
1tbspwater
Instructions
Preheat oven to 400 degrees F.
Cut the chicken breasts in half crosswise then generously season both sides of the chicken pieces with salt, pepper and paprika.
Melt 2 tablespoons of butter in a large dutch oven over medium-high heat.
Add half of the chicken pieces and cook for 2-3 minutes per side until browned. Remove to a plate, cover and set aside. Repeat with second batch of chicken.
To the same pot, add remaining tablespoon of butter and minced garlic and cook until fragrant (about 30 seconds). Add chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme leaves. Stir to combine and bring to a boil.
Once boiling, reduce heat to medium and add the baby spinach leaves. Allow to simmer for 5 minutes, stirring often.
In a small bowl, add 1 tablespoon of water to 1 tablespoon of cornstarch and stir until combined. Stir into the sauce mixture. This will thicken the mixture within a minute or two.
Return chicken pieces and any accumulated juices to the pot and stir to coat. Place the pot into the preheated oven and cook, uncovered, for 25-30 minutes until chicken is cooked through and sauce is bubbling.
Remove from oven and allow to stand for 5 minutes before serving. Enjoy!