First Step: Preheat your oven to 400°F (204°C). Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and lemon pepper. This ensures crispy skin and well-seasoned meat. Removing excess moisture from the skin is crucial for achieving that desirable golden-brown crispiness.

Second Step: Heat an oven-safe skillet over medium-high heat. Add 2 tablespoons of the butter and coat the skillet. Place the chicken skin side down and sear for 3-4 minutes until golden brown. This initial sear locks in juices and creates that appetizing crust that makes this dish so appealing.

Third Step: Flip the chicken and sear the other side for another 3-4 minutes, then remove from the skillet and set aside. This step ensures both sides are beautifully browned and partially cooked before it goes into the oven.

Fourth Step: Add the remaining 1 tablespoon butter to the skillet, melt and deglaze the pan. Add the garlic and cook for 1-2 minutes until fragrant. This forms the aromatic base of the lemon butter sauce.

Fifth Step: Stir in the chicken broth, heavy cream, Parmesan cheese, lemon juice, and thyme. Bring to a boil then simmer until sauce thickens, about 5 minutes. The combination of cream and Parmesan creates a rich, velvety base, while the lemon adds brightness that cuts through the richness.

Sixth Step: Add spinach leaves and stir to wilt slightly. The spinach will cook down significantly and absorb the delicious flavors of the sauce while adding nutrition and color to the dish.

Seventh Step: Return chicken to skillet and bake for 25 minutes, or until internal temperature reaches 165-175°F (74-79°C). This final cooking step ensures the chicken is fully cooked while allowing the flavors to meld together.

Eighth Step: Remove from oven and let the chicken rest for 5 minutes. Garnish with lemon slices and additional thyme. Serve over rice, pasta, or mashed potatoes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.