Preheat your oven to 200 C if you are going to use the oven to finish the dish, me personally, I will just use a lid and on the stove top.

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

Melt 1 tablespoon of butter in a large oven safe skillet (if using that method to finish) over medium high heat. Add the chicken, skin-side down, and cook it for 3 to 4 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.

Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.

Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted and the sauce has thickened slightly, about 3 to 5 minutes.

Stir in the lemon juice and thyme. Return the chicken to the skillet, and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 73 C. Serve.

OR, Stir in the lemon juice and thyme. Return the chicken to the skillet and put a lid on the pan, Simmer for 15-20 minutes or until juices run clear from the chicken. Serve.