Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
Add garlic and sauté for 2 minutes, or until the garlic is lightly browned.
Add heavy cream, chicken broth, and bring to a slow simmer. Reduce heat as needed and continue to simmer for 10 minutes until sauce begins to thicken.
Coat the bottom of dutch oven pan with about 2 Tablespoons oil and place chicken thighs in the pan.
Add Italian seasoning, red pepper flakes, kosher salt, cracked pepper and chopped sun dried tomatoes.
Sprinkle the parmesan cheese into the sauce and whisk until smooth.
Pour the sauce over the chicken, reduce heat to low under the dutch oven pan.
Cook for at least 30 minutes, or up to an hour if possible.
Remove chicken from dutch oven and add spinach. Stir spinach until it is slightly wilted.
Place the chicken back into the dutch oven and spoon the sauce and spinach onto the top of the chicken. Cook for an additional 10 minutes.