In a non-stick pan heat oil and add chicken breasts, searing on both sides, then remove from pan.
Add butter and melt, then add garlic, thyme and paprika. Fry gently for a minute or so until the garlic smells cooked.
Add the stock, cream, parmesan and lemon juice, then the spinach. Wilt, add chicken breasts back in then cover, simmering, for around 15 minutes or until the chicken is cooked through. Serve with pasta and parmesan.