Preheat your oven to 400 F;
In a pot bring a water to boil, add a teaspoon of salt and add cut up potatoes; cook them for approximately 15 minutes, then drained and set aside.
Heat up cooking oil in a cast iron skillet or other heavy pan;
Season chicken on both sides with salt, pepper and sweet paprika;
Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes;
Remove the chicken from the skillet and set aside;
Discard all but a tablespoon of fat from the skillet and add garlic. Cook for about a minute and then pour in the heavy cream.
Let the cream cook for a couple of minutes until thickened up (about 5 minutes). Then add spinach and sun dried tomatoes and mix well;
Turn off the heat and add Parmesan Cheese, mix until melted and well combined with the sauce. Check for seasoning and add salt and pepper as needed.
Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes; spray it generously with cooking spray;
Add potatoes to the casserole dish; pour the sauce over the potatoes and place chicken on top of it;
Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and internal thermometer shows 165F and the potatoes are fork tender.
While your chicken and potatoes are baking, add cut up bacon to a clean skillet and cook until golden brown and crispy;
Once the chicken and potatoes are cooked, remove casserole dish from the oven, sprinkle with bacon and parsley and serve immediately. Enjoy!