Start by seasoning the chicken thighs. In a large bowl, mix together the flour, salt, pepper, and garlic powder. Dredge each chicken thigh in the flour mixture, coating it evenly.
In your large skillet, heat the olive oil over medium-high heat. Once hot, add the coated chicken thighs to the skillet. Sear them for about 4-5 minutes on each side, or until they are golden brown. Once browned, remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the pressed garlic cloves and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Pour in the balsamic vinegar and chicken broth, scraping the bottom of the skillet to deglaze and release the flavorful bits stuck to the pan. Add in the honey and stir to combine. Bring the mixture to a gentle simmer.
Once the sauce is simmering, add the diced Roma tomatoes and fresh spinach. Stir until the spinach wilts, which should take about 2-3 minutes.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and allow the chicken to cook for an additional 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the skillet from heat. Serve the Tuscan chicken in bowls, drizzling the sauce over the chicken and topping with generous shavings of Parmesan cheese. Pair with crusty bread or over a bed of rice for a complete meal.
