Servings: 8

8 bone-in, skin-on chicken thighs 8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika 1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided 3 tablespoons unsalted butter, divided
3 cloves garlic, minced 3 cloves garlic, minced
1 cup chicken broth 1 cup chicken broth
1/2 cup heavy cream ½ cup heavy cream
1/4 cup freshly grated Parmesan ¼ cup freshly grated Parmesan
Juice of 1 lemon Juice of 1 lemon
1 teaspoon dried thyme 1 teaspoon dried thyme
2 cups baby spinach, chopped 2 cups baby spinach, chopped

Preheat oven to 400 degrees F.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3 to 5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25 to 30 minutes.
Serve immediately.