Preheat oven to 400 degrees
Season your chicken thighs with the paprika, garlic, salt and pepper
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 3 minutes per side.
Place chicken on a paper towel lined plate and set aside.
Drain fat from skillet.
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 5 minutes.
Return chicken to the skillet.
Place into oven and roast until completely cooked through, until temperature is 165 degrees, around 25-30 minutes.
Remove from oven and enjoy!