Season chicken thighs with salt, pepper and paprika.
Melt 2 tbsp butter in oven-proof skillet over medium high heat. Add chicken and brown, about 5-8 minutes per side, until golden brown. Set chicken aside, remove excess fat.
Melt 2 tbsp butter in skillet. Add garlic, cook until soft. Add broth, cream, lemon juice, parmesan and thyme. Stir, bring to boil, then reduce heat to low.
Add spinach, simmer until spinach has wilted.
Return chicken to skillet, bake at 400°F for 30 minutes.
Season with fresh thyme springs, if available. Enjoy!
