Ingredients:

  • 1.5 lb chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp paprika
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, freshly grated
  • 1 tsp lemon juice
  • 3 cups fresh baby spinach

Instructions:

  1. Season the chicken cutlets with salt, pepper, and paprika.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Sear the chicken for 3-5 minutes per side until a mahogany-colored crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate.
  4. Reduce heat to medium. Melt the butter in the same pan, scraping up the browned bits with a spoon.
  5. Stir in the minced garlic and sauté for 1 minute until fragrant and golden.
  6. Pour in the heavy cream and bring to a gentle simmer for 3 minutes until slightly thickened.
  7. Whisk in the Parmesan cheese and lemon juice until the sauce is glossy and smooth.
  8. Fold in the baby spinach, stirring for 60 seconds until just wilted.
  9. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat.