Season chicken thighs with salt, pepper, and paprika.
2. Step
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.
3. Step
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.
4. Step
Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
5. Step
Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
