Begin by preheating the oven to 400°F. Season the chicken thighs with a teaspoon of kosher salt and lemon pepper, letting them sit while you tackle the skillet.

Heat the skillet on medium-high, add a solid 2 tablespoons of butter, ensuring full coverage. Lay down the seasoned chicken thighs, sear both sides for 3-4 minutes each until achieving a satisfactory golden brown. Set aside.

Return the skillet, melt another tablespoon of butter, and introduce minced garlic. Let it cook for 1-2 minutes.

Enter the ensemble: chicken broth, heavy cream, parmesan, lemon juice, and fresh thyme leaves. Stir until it boils, then simmer.

Thicken the sauce for 5 minutes, add spinach, stir until it slightly wilts.

Bring back the seared chicken, toss it in the oven for 25 minutes until it hits 165°F.

As the grand exit, serve this creation. A blend of creamy, tangy, and herby notes awaits—a culinary production ready for acknowledgment.