Step 1

Cut chicken into bite size pieces and season it with salt, pepper and paprika.

Step 2

Heat 1 Tbsp butter in a dutch oven or soup pot over medium high heat. Add chicken and sear for 10 minutes, stirring occasionally. Plate it out. Discard excess fat.

Step 3

Melt in remaining 3 Tbsp butter and sauté onion till it is soft and starts changing color. Add in mushrooms and sauté till soft. Add in garlic and cook for a couple of minutes.

Step 4

Add in chicken broth and cream and cook for a couple of minutes. Add in lemon juice, parmesan cheese, thyme and chicken and simmer uncovered over medium low heat for 20-25 minutes.

Step 5

Add in spinach and cook till it starts wilting. Taste and adjust seasonings like salt and lemon juice. Serve immediately.