Preheat oven to 400°F.
Season the chicken with ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon paprika. Set aside.
Melt 2 tablespoons of butter in a large ovenproof dish (dutch oven or deep cast iron works best) over medium high heat.
Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
While the chicken is resting, return the chicken back to the same skillet and melt the remaining 1 tablespoon of butter in the skillet. Add 4 cloves of chopped garlic and saute for 2 more minutes.
Stir in 1 cup of chicken broth, ½ cup heavy cream, ⅓ cup Parmesan cheese, lemon juice, ¼ teaspoon thyme, and a splash of wine.
Bring sauce to a boil and reduce heat.
Add in the 2 cups of spinach and 2 Tablespoons of fresh parsley and simmer until the spinach and parsley has wilted and the sauce has slightly thickened.
Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker.
Once the sauce has reached the desired thickness, return the chicken to the ovenproof dish.
Place in the oven and cook for 30 minutes.
Remove the dish and let sit for about 5 minutes before serving. Top with fresh chopped parsley. Serve immediately.