Pat the chicken dry and season both sides with salt, pepper, and paprika. This helps develop a flavorful crust as it sears.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, until nicely browned but not fully cooked through. Remove from the skillet and set aside.

Dice the sweet potato into small, bite-sized cubes so they cook quickly. If you like, you can peel it first, but the skin adds color and nutrients.

Reduce the heat to medium. Add the onion to the same skillet and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the sweet potato cubes and pour in the chicken broth. Bring to a gentle simmer, cover, and cook for about 8–10 minutes, or until the sweet potatoes are just tender.

Return the chicken to the skillet, nestling it among the potatoes. Pour in the cream and sprinkle in the parmesan. Let everything simmer uncovered for 5–7 minutes, until the sauce thickens slightly and the chicken is cooked through.

Add the spinach in batches, letting it wilt before adding more. Stir until all the greens are dark and glossy. Taste and adjust seasoning with salt and pepper as needed.

Serve hot, spooned over a bed of mashed potatoes, rice, or crusty bread to soak up the creamy sauce.