Instructions

• Zest the lemon, then juice it and set both aside. Pat the chicken pieces dry with paper towels. In a bowl, combine the salt, pepper, garlic powder, onion powder, and smoked paprika; toss the chicken in the spice mix to coat evenly.
• Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the chicken in a single layer (cook in batches if needed to avoid crowding).
• Cook the chicken until golden-brown and no longer pink in the center, about 5–7 minutes total, turning as needed. Transfer the cooked chicken to a plate and set aside.
• Reduce the heat to medium. In the same skillet, melt 2 tablespoons of the butter. Add the minced garlic and sauté for about 30–60 seconds, until fragrant (do not let it brown).
• Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring to a boil, then let the broth reduce for 2–3 minutes.
• Lower the heat to medium-low and stir in the heavy cream, lemon juice, lemon zest, dried oregano, and red pepper flakes. Simmer gently for about 4–5 minutes, stirring occasionally, until the sauce begins to thicken.
• Stir in the remaining 2 tablespoons of butter until melted, then add the chopped spinach and cook just until the spinach wilts.
• Return the cooked chicken and any accumulated juices to the skillet, stirring to coat each piece in the sauce. Simmer 2–3 minutes more, until the chicken is heated through.
• Taste and adjust salt and pepper if needed. If desired, sprinkle with freshly grated Parmesan cheese before serving.
• Serve immediately (suggested: over rice or noodles).