Season chicken thighs with bouillon powder, onion powder, garlic powder, herbs de Provence, salt, and pepper.

Heat olive oil in a large skillet over medium heat. Sear chicken skin-side down for 5–7 minutes until golden. Flip and cook another 5–6 minutes. Remove and set aside.

In the same skillet, sauté garlic and onion until fragrant and translucent.

Pour in heavy cream, stir in bouillon, and bring to a gentle simmer.

Add spinach and stir until wilted. Mix in Parmesan until melted and sauce is smooth.

Return chicken to skillet, cover, and simmer for 10–15 minutes until chicken is cooked through.

Garnish with fresh rosemary and serve hot.