Lemon Butter Chicken

Preheat oven to 400 degrees F.

Season chicken thighs with paprika, salt, and pepper, to taste.

Melt 2 tablespoons butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the Dutch oven. 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 Dutch oven.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Serve immediately.