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Preheat oven to 180⁰C.
On the stove, heat olive oil in a large, oven-safe skillet. Season chicken thighs with salt and pepper on both sides and brown them for 5-6 minutes per side, starting with skin-side down. Once browned on both sides, remove and set aside.
Place onion, garlic, and mushrooms in the skillet and cook until tender. Add spinach and cook until wilted. You may need to work in batches.
Add rice, chicken broth, salt, pepper, thyme, oregano, and paprika to the skillet. Stir to combine.
Return chicken thighs to the skillet, skin-side up.
Bake for 30-35 minutes until the internal temperature of the chicken thighs reaches 165 degrees Fahrenheit.
Serve and enjoy!