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Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, sear both sides until golden brown; set aside.
Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook until it begins to wilt; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic and cook until fragrant. Whisk in flour until lightly browned.
Gradually whisk in chicken broth, thyme, and basil. Stir in half and half and Parmesan until slightly thickened. Season with salt and pepper.
Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
Bake until completely cooked through, about 25-30 minutes.
Serve immediately, garnished with parsley.
Notes: Potatoes can be cut into smaller pieces for quicker cooking. You can substitute half and half with a mix of whole milk and heavy cream.