Season chicken with salt and pepper to taste. In a large skillet, melt the butter over medium high heat. Add the chicken, skin side down. Sear the chicken for 3 minutes on each side.
Place chicken into a 9 x 13 baking dish, skin side up, leaving space between each of the pieces of chicken. Roast the chicken until it has reached an internal temperature of 175 F, about 25-30 minutes.
Meanwhile, after the chicken has been cooking for about 20 minutes, make the sauce.
In a large skillet, melt one tablespoon of butter over medium high heat. Add the garlic and spinach and cook until spinach has wilted, about 5 minutes. Whisk in flour and cook until flour is a light brown, about 1 minute. Slowly whisk in half and half until well combined. Add thyme, basil and salt and pepper, to taste. Cook, stirring constantly until sauce has thickened slightly, about 4 minutes.
Place chicken on a plate and serve with the spinach sauce.
Recipe by The Little Chef at http://littlechefblog.com/chicken-creamy-spinach-sauce/