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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.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
33% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 48.3 g
Carbohydrates 3.76 g
Iron 0 mg
Fiber 0.84 g
Calcium 0 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.