Chicken, Potatoes, and Spinach with Garlic Parmesan Cream Sauce

Season chicken thighs with 1 teaspoon Italian seasoning, paprika, salt, and pepper.
Heat 1 tablespoon olive oil in a pan over medium heat.
Add the spinach and cook until wilted. Remove from the pan, placing ¾ of the spinach in a baking dish. Set the remaining spinach aside.
Scatter half of the chopped tomatoes over the spinach.
Brown the Chicken and Potatoes:

In the same pan, melt 1 tablespoon butter and brown the chicken on both sides. Remove and place over the spinach and tomatoes in the baking dish.
Add another 1 tablespoon butter to the pan and sauté garlic, paprika, and remaining Italian seasoning for 1 minute.
Stir in the baby potatoes, cooking for a few minutes. Remove and arrange around the chicken in the baking dish.
Make the Creamy Garlic Parmesan Sauce:

Add chicken stock, heavy cream, chili flakes, and Parmesan cheese to the pan.
Simmer for 2-3 minutes, stirring until smooth and slightly thickened.
Bake the Dish:

Pour the sauce over the chicken and potatoes in the baking dish.
Top with the remaining spinach and tomatoes.
Cover with foil and bake at 190°C (375°F) for 30 minutes.
Uncover and bake for another 30 minutes, until golden and bubbling.
Serving and Storage Tips