Preheat the oven to 400°F. Season chicken thighs with salt and pepper to taste. Heat oil in a large oven-proof skillet over medium-high heat. Sear chicken for 3-4 minutes each side until crisp and golden. Drain most of the excess fat, leaving about 1 tbsp for flavor.
Sauté garlic until fragrant, about 30 seconds, then add cream cheese. Occasionally stir while breaking it up with the end of your wooden spoon until it begins to melt and become thinner in consistency. Pour in the chicken broth; bring to the boil, then reduce heat to low. Cover and simmer until sauce thickens (about 5 minutes).
Stir in artichokes and spinach. Simmer until the spinach has just started to wilt and add the parmesan cheese. Taste test and season with salt and pepper, if needed.
Place the skillet into a preheated oven and bake for 15-20 minutes, or until completely cooked through.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Spoon the creamy spinach and artichoke sauce over the chicken and serve warm with your favorite side—mashed potatoes, rice, or crusty bread.