Step 1

Season chicken thighs with salt, pepper, and paprika.

Step 2

Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.

Step 3

Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.

Step 4

Stir in spinach, simmer until spinach has wilted and the sauce has thickened.

Step 5

Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.

Step 6

Enjoy!