Instructions

• In a bowl, mix the salt and pepper (to taste), garlic powder, onion powder, and smoked paprika. Add the bite-size chicken pieces and toss until fully coated.
• Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken in a single layer (work in batches if needed). Cook 5–7 minutes, turning occasionally, until the chicken is golden and no longer pink in the center. Remove the chicken from the skillet and set aside.
• Reduce heat to medium. Add 2 tablespoons of the butter to the same skillet and let it melt. Add the minced garlic and sauté about 1 minute, until fragrant but not browned.
• Pour in the chicken broth, scraping the bottom of the skillet with a spoon to loosen browned bits. Bring to a simmer and let reduce for about 2–3 minutes.
• Add the heavy cream, lemon juice and zest, dried oregano, and red pepper flakes. Stir and simmer about 5 minutes, until the sauce starts to thicken slightly.
• Stir in the remaining 2 tablespoons of butter and the chopped spinach. Cook just until the butter melts and the spinach wilts.
• Return the cooked chicken to the skillet and stir to coat all pieces with the sauce. Simmer 2–3 minutes more until the chicken is heated through. Taste and adjust salt and pepper if needed.
• Remove from heat. If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.