1 tablespoonlemon juice(add about half the zest too for added lemon flavor)
2 tablespoonParmesan cheese(grated)
½ cbaby spinach(chopped)
½ cbaby arugula(chopped)
Heat your large skillet or frying pan to medium high and melt the 2 tablespoon of butter. Rinse and pat dry your chicken, removing extra fat and skin if needed. Season the chicken thighs with salt, pepper, and paprika.
Place the chicken in the heated skillet or frying pan and sear both sides until they have a nice golden browned color, about 2-3 minutes per side. Place thyme sprigs on the top skin side of the chicken thighs, cover and reduce heat to medium. Allow the chicken thighs to cook for 20-25 minutes, or until done and 165 degrees F (74 degrees C) when the internal temperature is checked.
When the chicken is cooked thoroughly, add the remaining tablespoon of butter and cook the minced garlic for about 2 minutes, stirring to prevent burning. Add the chicken broth, heavy cream, Parmesan cheese, and lemon juice (and optional lemon zest, if desired) and bring to a slow boil. Add chopped baby spinach and baby arugula and reduce heat to low, simmer for 2-3 minutes then remove from heat and serve.