Creamy Chicken with Cherry Tomatoes and Potatoes

Season the chicken with salt, pepper, paprika, and thyme.
Heat the olive oil in a large skillet. Brown the chicken on both sides (about 3–4 minutes per side), then remove and set aside.
In the same pan, sauté the onion and garlic for 2 minutes.
Add the cherry tomatoes and pre-cooked potatoes, then sauté for another 3–4 minutes.
Pour in the heavy cream, add the spinach, and stir. (Add the Parmesan cheese here as well if desired.)
Return the chicken to the pan, cover, and simmer over low heat for 10–15 minutes, until the chicken is cooked through and the sauce has thickened.
Adjust the seasoning if necessary.