Preheat the oven to 350F. Pat the chicken thighs dry and sprinkle all over with the Italian seasoning, salt, and pepper.
Heat the oil over medium heat in a large ovenproof skillet. Add the chicken thighs, skin side down, and cook undisturbed for 3 to 4 minutes, until golden brown.
Flip the thighs over and cook another 4 minutes, then transfer to a plate.
Add the garlic to the pan and sauté until fragrant, about 1 minute.
Stir in the broth to deglaze the pan, scraping up any browned bits. Bring to a simmer. Add the cream and Parmesan and continue to cook until slightly thickened, another minute or two.
Stir in the chopped artichokes and the spinach until well combined. Place the chicken thighs on top of the cream sauce and bake 20 to 25 minutes, until the chicken is cooked through and the sauce is bubbling.