Season the chicken thighs with the salt and Italian seasoning.

Heat the olive oil in a large cast iron skillet over medium high heat. Sear the chicken for about 3 minutes per side, until golden brown. The chicken does not need to be cooked through. Transfer it to a plate.

Melt the butter in the same skillet. Add the onion and cook for 3 to 4 minutes, until softened.

Add the garlic and thyme and cook for about 1 minute, until fragrant.

Stir in the kale or spinach and basil. Cook for about 1 minute, until the greens begin to wilt.

Sprinkle the flour over the vegetables and stir continuously for 1 minute.

Slowly pour in the chicken stock, stirring until smooth and thickened.

Stir in the half and half, Parmesan, salt, and pepper. Simmer for 2 to 3 minutes, until creamy. Add a splash more chicken stock or half and half if the sauce becomes too thick.

Place the potatoes in a 9 by 13 inch baking dish. Nestle the chicken thighs among the potatoes, then pour the sauce evenly over everything. Gently stir the potatoes so they are coated in the sauce.

Bake uncovered for 35 to 40 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F or 74°C.

Let rest for a few minutes before serving.