Step 1: Prepare the Chicken

Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the paprika, thyme, salt, and pepper. Sprinkle this seasoning all over the chicken. Lightly dredge each piece in the flour, shaking off any excess.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken, working in batches if needed to avoid crowding. Cook for 5-6 minutes per side until a golden-brown crust forms. The chicken will not be fully cooked through. Transfer to a plate and set aside.

Step 3: Make the Garlic Base

Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic. Stir constantly for about 60-90 seconds until fragrant and soft, being careful not to let it brown.

Step 4: Build the Sauce

Pour in the chicken broth, using a spoon to scrape up all the browned bits from the pan bottom. Let it simmer for 2-3 minutes to reduce slightly. Pour in the heavy cream and bring the sauce back to a gentle simmer.

Step 5: Finish and Combine

Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper. Nestle the seared chicken (and any accumulated juices) back into the sauce. If using, add the chopped spinach around the chicken. Let everything simmer together for 5-7 minutes, until the chicken is cooked through and the sauce has thickened to a coating consistency.

Step 6: Serve

Garnish with freshly chopped parsley. Serve immediately over mashed potatoes, pasta, or rice.