Preheat oven to 375°F.
Add spinach in an even layer to a 9x13 baking dish, add the chicken thighs on top, sprinkling with salt.
Add the beer, broth, pesto, pepper, and sun dried tomatoes to a bowl, stir to combine.
Pour the mixture over the chicken. Sprinkle with cheese.
Bake, uncovered, for 20 minutes. Turn the broiler to high, place under the broiler until the cheese starts to brown, about 4 minutes.
Serve over rice, quinoa, or farro.