Season chicken: Pat chicken thighs completely dry with paper towels. In a small bowl, mix smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken.

Sear in skillet: Heat 2 tablespoons of olive oil (or sun-dried tomato oil) in a large heavy skillet (preferably cast-iron) over medium-high heat. Add chicken thighs without overcrowding. Sear undisturbed for 5 to 6 minutes per side until deeply golden-brown and cooked through to an internal temperature of 165°F (74°C). Transfer chicken to a clean warm plate.

Sauté aromatics: Lower heat to medium. In the same skillet with the chicken drippings, add minced garlic and sliced sun-dried tomatoes. Sauté for 60 seconds until fragrant, taking care not to scorch the garlic.

Deglaze pan: Pour in the chicken bone broth, scraping up all the savory browned bits (fond) stuck to the bottom of the pan with a wooden spoon.

Simmer cream & cheese: Pour in the heavy cream and bring to a gentle simmer for 2 to 3 minutes until slightly reduced. Reduce heat to low and stir in the freshly grated parmesan cheese until completely melted, creamy, and velvety.

Wilt spinach & return chicken: Add fresh baby spinach to the skillet and stir gently for 1 to 2 minutes until wilted into the sauce. Return seared chicken thighs along with any resting plate juices back into the skillet. Spoon the creamy sauce over each piece and simmer for 1 to 2 minutes to heat through.

Garnish & serve: Remove from heat. Garnish generously with freshly shaved parmesan and torn fresh basil. Serve immediately with warm garlic bread and over buttered pasta or mashed potatoes!