- 6 chicken thighs
- salt and pepper, to taste
- 1 Tbsp paprika
- 3 Tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- Lemon juice
- 1 tsp dried thyme
- 4 cups baby spinach
Sprinkle paprika, salt and pepper on chicken thighs. Melt 2 Tbsp butter in nonstick skillet (oven proof) over medium-high heat. Brown the chicken and remove from pan. Melt the remaining butter and saute garlic for about 30 seconds. Add remaining ingredients, then place the chicken back in. Bake at 400 for 25 minutes. Makes about 3 servings.