Butter Basted Chicken with Creamy Spinach

• boneless skinless chicken breast · two boneless skinless pieces, pounded to even thickness1 piece
• garlic · lightly smashed cloves3 cloves
• baby spinach · fresh, stems trimmed7 oz
• parmesan cheese · finely grated3 tbsp
• fresh thyme · fresh sprigs2 1/2 tsp
• heavy cream1/4 cup
• unsalted butter · unsalted, divided2 1/2 tbsp
• salt · to taste3/4 tsp
• black pepper · freshly cracked1/2 tsp
• lemon juice · freshly squeezed1 wedge

Steps

1. 1Pat {{chicken breast}} dry on both sides and season with {{salt}} and {{black pepper}}.
2. 2Heat a heavy skillet over medium high heat and add half of {{butter}}. Lay in {{chicken breast}} and sear undisturbed until the underside is deep golden.
3. 3Turn {{chicken breast}}, reduce the heat to medium, and add the remaining {{butter}} along with {{garlic}} and {{thyme}}. Tilt the pan and spoon the foaming butter over the chicken repeatedly until it is cooked through and reads 165°F at the thickest point.
4. 4Move {{chicken breast}} to a plate and let it rest while you build the spinach. Leave the butter and garlic in the pan.
5. 5Add {{spinach}} to the same pan over medium heat and toss in the pan butter until fully collapsed. Pour in {{heavy cream}} and simmer until it thickens and coats the leaves.
6. 6Off the heat, stir {{parmesan}} and {{lemon juice}} into the spinach and taste for {{salt}}. Spoon the creamed spinach onto two plates, set the rested {{chicken breast}} on top, and pour over any juices from the resting plate.