Seasoned both sides of chicken thighs with salt and pepper. [mv_img id="5716"]
While chicken acclimates, prep the other ingredients.
Heated EVOO in a cast-iron skillet, medium heat, swirling the oil to coat the entire skillet.
Once oil was heated up (I tested by dropping in a piece of the chopped onion to make sure it would start cooking immediately),
I placed all thighs in the skillet, skin side down (remember mine had no skin), in the skillet, cooking for 13 minutes.
Turned the chicken and cooked the other side, 12 minutes.
Removed the chicken from the pan and placed on a plate. Put the chicken in a preheated 200º oven. Skillet still hot and on medium heat, I dropped in all chopped onion. Stirring occasionally till onions were translucent, approximately 7 minutes. Added chopped garlic. Stirring until I could smell the garlic really well, (about 30 seconds) then I added the tomatoes and stirred the mixture. Finally, add the spinach. Using tongs, I mixed in the spinach, cooking until the spinach was wilted, approximately 5 minutes. Add the heavy cream, a dash of salt, and pinch of pepper. Stir the mixture and leave until it reaches a boil, it should take approximately 7-8 minutes. [mv_img id="5715"]
Once at a light boil, add the Parmesan cheese, stirring till the sauce has thickened slightly.
Add the chicken back to the pan, spooning sauce on top of the chicken.
Reduce heat to medium-low and allow chicken to cook in the sauce for 10 minutes.