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Prepare the chicken

Pat chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, and smoked paprika.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add chicken thighs and sear 4–5 minutes per side until golden-brown and cooked through to an internal temperature of 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.

Lower heat to medium and add remaining 1 tablespoon olive oil to the same skillet. Add the chopped onion and sliced red bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 5–6 minutes.

Add minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in baby spinach and cook until wilted, about 1–2 minutes. Season lightly with a pinch of salt and the optional red pepper flakes if using.

Pour the white wine into the skillet (or 1 tablespoon extra stock) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 1–2 minutes.

Add the chicken stock and lemon juice and bring to a gentle simmer.

Stir in the Dijon mustard and heavy cream. Let the sauce simmer gently until slightly thickened, about 3–4 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Spoon sauce over the chicken and simmer 2–3 minutes to reheat and meld flavors.

Sprinkle grated Parmesan and chopped parsley over the pan. Give a quick stir in the sauce (not covering chicken completely) so the cheese melts into the sauce.

Serve the chicken and sauce over cooked rice or pasta. Offer lemon wedges alongside for extra brightness.