Start by seasoning the bite-sized chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure each piece is well coated with the spices to maximize flavor.
In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken pieces. Sauté for about 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any delicious browned bits.
Reduce the heat to low and stir in the heavy cream, lemon juice, and lemon zest. Allow the mixture to simmer gently for a few minutes until it thickens slightly.
Add the chicken back into the skillet along with the dried oregano and red pepper flakes. Stir to combine, ensuring that the chicken is well coated in the creamy sauce. Finally, fold in the fresh spinach and remaining 2 tablespoons of butter until the spinach wilts and the butter melts.
Serve your Creamy Butter Lemon Chicken hot, topped with freshly grated Parmesan cheese. Pair it with your favorite side, whether that’s rice, pasta, or a crisp green salad.
