Place a large skillet (twelve inches is ideal) over medium-high heat. Add your cooking oil and let it warm for one minute. While the oil heats, pat your chicken pieces dry with paper towels and season both sides with salt and pepper. Make sure children step back from the stove once the pan gets hot—establish a clear safety zone before you begin cooking. Once the oil shimmers slightly (it should move fluidly across the pan), carefully place the chicken pieces in the skillet. You'll hear an immediate sizzle. This is the Maillard reaction beginning—the chemical magic that creates flavor and color. Don't move the chicken. Let it sit undisturbed for three to five minutes.

After the initial cooking time, flip each piece and cook the other side for another three to five minutes. The chicken should develop a golden-brown exterior, though it won't be cooked through yet. Transfer the chicken to a clean plate. Let your kids wash the plate if they want to stay involved. This is an important step because the chicken will finish cooking in the sauce, and you don't want it to overcook. Remind older kids that raw chicken shouldn't touch other foods, and everyone should wash hands thoroughly if they've handled raw chicken.

Return your skillet to medium-high heat. The bottom will have beautiful browned bits—don't scrape them away yet. Add your halved potatoes, cherry tomato pieces, minced garlic, salt, pepper, dried oregano, and dried basil directly to the pan. Stir everything together, using a wooden spoon to gently scrape up those flavorful browned bits from the bottom. Cook this mixture for one to two minutes, just enough to wake up the dried herbs and begin softening the potatoes slightly. Your kitchen should smell absolutely wonderful right now. Let the kids lean in and smell—this sensory engagement matters.

Stir in your chopped fresh spinach. It will look like a mountain of greens at first, but watch as it wilts and transforms within thirty seconds. While that's happening, whisk together your low-sodium chicken broth and cornstarch in a small bowl until completely smooth. No lumps. This slurry prevents the sauce from becoming cloudy and ensures silky texture. Pour this mixture into the skillet and stir gently.

Place the browned chicken pieces back into the skillet, nestling them among the vegetables. Pour the heavy cream evenly over everything. Increase the heat to medium just long enough to bring the liquid to a gentle simmer—you should see small bubbles breaking the surface at regular intervals. Then reduce the heat to medium-low, cover the skillet with a lid (or a sheet of foil if you don't have a lid), and let everything cook undisturbed for fifteen to twenty minutes. This is the restorative part of cooking—the time when you can sit down, breathe, and maybe help with homework or listen to your child's day.

After fifteen minutes, carefully lift the lid—steam rises quickly and can burn hands. Keep children away from the steam release. Pierce a potato piece with a fork. It should slide through with minimal resistance. Check the chicken by inserting a meat thermometer into the thickest part of the largest piece. It should read one hundred sixty-five degrees Fahrenheit. If you need a few more minutes, cover and continue cooking. Once everything is done, sprinkle the freshly grated Parmesan cheese over the top and stir gently to distribute. The residual heat will slightly soften the cheese without making it clumpy.