Preheat your oven to 375°F (190°C).

Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.

In an oven-safe skillet, heat olive oil over medium-high heat and sear the chicken thighs skin-side down for 4-5 minutes until golden brown.

Flip the chicken and cook for another 3 minutes. Remove the chicken and set aside while keeping the drippings in the skillet.

Reduce heat to medium, add heavy cream and chicken broth, scraping the bottom to combine ingredients and create a creamy sauce.

Incorporate grated Parmesan cheese into the sauce, stirring until it melts and thickens, adding frozen spinach now if used.

Return the seared chicken thighs to the skillet, skin-side up, and spoon the sauce over the top, adding fresh spinach if using.

Bake in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Let the dish rest for a few minutes before garnishing with freshly chopped parsley and serving.