Tender chicken breasts simmered in a silky garlic-Parmesan cream sauce with fresh spinach. Ready in under 30 minutes and perfect over pasta, rice, or with crusty bread.
Pat chicken dry. Season both sides with salt, black pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken 4–5 minutes per side until golden and cooked through (165°F). Transfer to a plate.
Reduce heat to medium. Add butter to the same skillet; once melted, add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth, scraping up browned bits from the pan. Stir in heavy cream.
Sprinkle in Parmesan gradually, stirring until smooth. Add Italian seasoning, a pinch of salt and pepper, and red pepper flakes if using. Simmer gently 2–3 minutes until slightly thickened (do not boil).
Stir in spinach and cook 1–2 minutes until wilted and vibrant.
Return chicken and any juices to the skillet, spooning sauce over the top. Simmer 1–2 minutes to warm through. Add lemon juice if desired; adjust seasoning to taste.
Serve hot over pasta, rice, mashed potatoes, or zucchini noodles. Garnish with extra Parmesan if you like.