Heat olive oil in a large skillet over medium heat.
Season chicken thighs with salt, pepper, and Italian seasoning.
Place chicken skin-side down in the skillet and sear for 5-7 minutes until golden brown.
Flip the chicken and cook for an additional 5 minutes.
Remove chicken from the skillet and set aside.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer.
Stir in heavy cream and bring to a gentle boil.
Add chopped spinach and parmesan cheese, stirring until combined.
Return chicken to the skillet, cover, and let simmer for 15 minutes.