1-Preheat oven to 400°F (204°C) to set the stage for baking the chicken.

2-Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon lemon pepper, then set aside for the flavors to settle.

3-Heat an oven-safe skillet over medium-high heat and melt 2 tablespoons of salted butter.

4-Sear chicken skin-side down for 3-4 minutes until golden brown, then flip and sear the other side before removing from the skillet.

5-Add the remaining 1 tablespoon salted butter to the skillet and melt while deglazing the pan to build a flavorful base.

6-Add 3 cloves minced garlic and cook until fragrant, about 1-2 minutes, to enhance the dish’s aroma.

7-Stir in 1/2 cup low-sodium chicken broth, 1 cup heavy cream, 1/2 cup grated parmesan cheese, 1/4 cup fresh lemon juice, and 1 teaspoon fresh thyme leaves; bring to a boil, then reduce to a simmer and let it thicken for 5 minutes.

8-Stir in 5 ounces baby spinach, wilting the leaves slightly to add greens and nutrition.

9-Return chicken to the skillet and bake in the oven for 25 minutes or until the internal temperature reaches 165-175°F (74-79°C).

10-Garnish with lemon slices and fresh thyme before serving with rice, pasta, or mashed potatoes for a complete meal.