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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 2-3 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 1-2 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 3-5
minutes. Return chicken to the skillet.
Place into oven and roast until completely
cooked through, reaching an internal
temperature of 175 degrees F, about 25-30
minutes.
Serve immediately.
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