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Heat butter in a large frying pan or skillet over medium-high heat. Season chicken thighs with salt and pepper and add them to melted butter to sear for 7-10 minutes on each side, or until cooked through. Remove from saucepan and reserve on a plate.
Add tomato sauce, heavy cream, minced garlic, and dried basil to drippings in saucepan. Bring to a boil, stirring frequently. Simmer for several minutes on low heat. Add in fresh spinach. Stir until spinach wilts. Add cooked chicken back to the saucepan. Sprinkle mozzarella cheese on each piece of chicken. Serve once the cheese has melted.