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Preheat the oven to 350°F
Rub the chicken thighs with olive oil and rub the seasonings all over.
Heat the olive oil in a large cast iron skillet and once hot, brown the chicken for 2-3 minutes on each side. Set aside.
Add the butter and melt. Add the onions and a pinch of salt. Cook 5 minutes. Then add the garlic and stir for ~30 seconds.
Add the rice and stir to coat. Add the broth and bring to a boil. Then add in the cream, Parmesan cheese, sun dried tomatoes, spinach, and lemon juice. Stir to combine. Nestle the chicken into the pan.
Cover with foil and bake for ~30-35 minutes or until chicken reaches an internal temperature of 165°F and rice is cooked.
Garnish with parsley, more Parmesan cheese and squeeze of lemon juice over the top.