Instructions
Step 1
Season chicken thighs with smoked paprika, garlic powder, onion powder, salt, and pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5–6 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
Step 3
Reduce heat to medium. In the same skillet, melt butter and sauté the onion for 2–3 minutes. Add garlic and cook for 1 minute more.
Step 4
Stir in spinach and cook until wilted, about 2–3 minutes.
Step 5
Add heavy cream, Parmesan, lemon zest, and juice. Simmer until sauce thickens slightly, about 2–3 minutes.
Step 6
Return chicken to the skillet and spoon sauce over the top. Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Add a splash of cream or broth if needed to loosen the sauce.
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