Preheat the oven to 400°F (200°C) to prepare for finishing the dish.

Season the chicken thighs generously with salt and cracked black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden-brown and crispy. Drain off most of the excess fat from the skillet, leaving about 1 tablespoon behind for added flavor.

Add the remaining tablespoon of olive oil to the skillet and sauté the minced garlic for about 30 seconds until it becomes fragrant. Lower the heat slightly and add the cream cheese, stirring occasionally as it melts and transforms into a smooth, velvety consistency.

Pour in the chicken stock and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and allow the sauce to simmer for about 5 minutes, stirring occasionally until it begins to thicken.

Gently fold in the chopped artichoke hearts and fresh spinach leaves, stirring until the spinach starts to wilt. Sprinkle in the grated Parmesan cheese and stir again until fully incorporated. Taste and adjust the seasoning with additional salt and black pepper if needed.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is completely cooked through and tender. The internal temperature should reach 165°F (75°C) for perfectly cooked chicken.

Remove the skillet from the oven and let it rest for a couple of minutes before serving. This creamy spinach and artichoke chicken is rich, flavorful, and perfect for pairing with your favorite sides like rice, crusty bread, or roasted vegetables. Enjoy!