Savory Chicken Thighs with Spinach and Mushroom Medley

1.Heat olive oil in a large skillet over medium-high heat.

2.Season the chicken thighs with salt, pepper, paprika, and thyme on both sides.

3.Place the chicken thighs skin-side down in the skillet and sear for about 5-7 minutes until the skin is golden brown.

4.Flip the chicken thighs and cook for another 5 minutes on the other side.

5.Remove the chicken from the skillet and set aside.

6.In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent.

7.Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 5 minutes until the mushrooms are tender.

8.Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and incorporate all the flavors.

9.Return the chicken thighs to the skillet, skin-side up, and add the fresh spinach on top.

10.Cover the skillet and let it simmer on low heat for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

11.Remove the lid and let it cook for an additional 5 minutes to allow the sauce to reduce slightly.

12.Serve the chicken thighs hot, topped with the spinach and mushroom medley.