Heat butter in a large skillet over medium-high heat. Add chicken.
* If using bone-in, skin-on chicken thighs: cook for 4-6 minutes each side, until the outside is a nice golden brown.* If using skinless, boneless chicken thighs: cook for 3-4 minutes each side, until the outside is a nice golden brown. * If using boneless, skinless chicken breasts: cook for 2-3 minutes each side, until the outside is a nice golden brown.
Remove chicken from the skillet and let rest on a plate.
Add garlic, mushrooms, and sun-dried tomatoes to the skillet. Cook for 1-2 minutes, stirring regularly.
Add spinach, sage, rosemary, and thyme. Stir to combine.
Slowly add chicken broth and coconut milk to the skillet, stir, and bring to a low boil.
Reduce heat to low-medium and return the chicken to the skillet.
Cook on the stove for 10-15 minutes, stirring occasionally, just until the chicken is cooked through.
Notes
You can substitute heavy cream, half and half, or whole milk for the coconut milk, if you prefer.