Step 1

Preheat oven to 400F.

Step 2

Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.

Step 3

Heat a medium/large skillet (oven safover medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.

Step 4

Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.

Step 5

Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.

Step 6

Add the garlic and cook for 1-2 minutes until fragrant.

Step 7

Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.

Step 8

Allow sauce to thicken for 5 minutes and then stir in spinach leaves.

Step 9

Stir to wilt leaves slightly but not fully.

Step 10

Add chicken back to skillet and bake the entire pan in the oven for 25 minutes or until internal chicken temperature reaches 165F.

Step 11

Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!