Creamy Butter Lemon Chicken

Ingredients

• 4 chicken breasts (boneless and skinless, cut into bite size pieces)
• salt and pepper (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 4 tablespoons butter (unsalted, divided)
• 4 cloves garlic (minced)
• 1 cup chicken broth (low sodium)
• 1 cup heavy cream
• juice and zest of 1 lemon
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 cups fresh spinach (roughly chopped)
• parmesan cheese (freshly grated)

Instructions

1. 1

   In a bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Toss the chicken pieces in the spice mix until they're fully coated.

2. 2

   In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

3. 3

   In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.

4. 4

   Add the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a boil and let it reduce for about 2-3 minutes.

5. 5

   Lower the heat to medium and add the heavy cream, lemon juice, lemon zest, oregano and red pepper flakes. Let it simmer for about 5 minutes until the sauce starts to thicken.

6. 6

   Stir in the remaining 2 tablespoons of butter and the spinach. Cook until the spinach wilts.

7. 7

   Return the chicken to the skillet, making sure to coat all the pieces in the sauce. Simmer for an additional 2-3 minutes until the chicken is heated through.

8. 8

   If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.