4 chicken thighs or breasts (bone-in or boneless)
2 teaspoons smoked paprika
Kosher salt, to taste
Ground black pepper, to taste
1 Tablespoon unsalted butter
2 – 3 cloves garlic, minced
½ cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
2 cups baby spinach, chopped
Juice of 1 lemon (add the zest if you want extra lemon flavor)
1 Tablespoon chopped fresh thyme or 1 teaspoon dried thyme
Preheat the oven to 400°F/200°C.
Season the chicken thighs or breasts with paprika, salt, and pepper and toss to coat.
Melt 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear it for 2 to 3 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, thyme, and lemon zest (if using). 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 165°F/73°C. Serve warm.