Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken to a plate, drain excess fat from the skillet.
Melt remaining tablespoon butter in the skillet. Add garlic, cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme. Bring to a boil, reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place the skillet into the oven and roast for about 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees. Serve immediately.