Preheat the oven to 400°F (200°C).

Season the chicken thighs with smoked paprika, salt, and pepper.

In a large ovenproof skillet, melt 2 tablespoons of butter over medium-high heat.

Add the chicken thighs, skin-side down, and sear until golden brown on both sides, about 2-3 minutes per side.

Remove the chicken from the skillet and set aside.

Melt the remaining tablespoon of butter in the skillet.

Add minced garlic and cook until fragrant, about 1-2 minutes.

Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, and fresh thyme leaves.

Bring the mixture to a boil, then reduce the heat.

Stir in spinach and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes.

Return the chicken thighs to the skillet, spooning some sauce over them.

Place the skillet into the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165°F (75°C), about 25-30 minutes.

Serve the creamy lemon butter chicken thighs immediately, garnished with additional fresh thyme leaves if desired.

Enjoy!