Step-by-Step Instructions

1. 1.Preheat Oven and Season Chicken

   Preheat your oven to 400°F (200°C). If using chicken breasts, cut them into halves or thirds to create manageable pieces. Generously season the chicken tenders (or cut chicken breasts) with paprika, kosher salt, and pepper on one side.

2. 2.Brown Chicken in Butter

   Heat 2 tablespoons of butter over medium-high heat in a large Dutch oven. Once the butter has mostly melted, add half of the seasoned chicken to the Dutch oven, seasoned-side down. Cook for 2-3 minutes per side until browned and a crust forms. Remove the browned chicken to a clean plate. Repeat with the remaining chicken, adding more butter if needed, and then remove to the plate.

3. 3.Sauté Garlic and Deglaze

   Add the remaining 1 tablespoon of butter and the minced garlic to the Dutch oven. Cook until fragrant, about 30 seconds to 1 minute, using a whisk to scrape up any browned bits from the bottom of the pot.

4. 4.Prepare the Sauce

   Pour in the chicken broth, heavy cream, shredded Parmesan cheese, and lemon juice. Add the thyme leaves. Stir to combine all ingredients and bring the mixture to a bubble over medium-high heat.

5. 5.Wilt Spinach and Thicken Sauce

   Once the sauce is bubbling, reduce the heat to medium. Add the baby spinach leaves and stir until they wilt, which should take about 5 minutes. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Add the cornstarch slurry to the simmering sauce and stir until the sauce thickens slightly.

6. 6.Bake in Oven

   Return the browned chicken and any accumulated juices from the plate back into the Dutch oven, submerging the chicken in the sauce. Turn off the stovetop heat. Transfer the Dutch oven to the preheated 400°F (200°C) oven and bake for 25 minutes, or until the chicken is cooked through and tender.

7. 7.Serve

   Carefully remove the Dutch oven from the oven. Give the lemon butter chicken a quick stir and serve immediately over rice or pasta.