Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, and half the Italian seasoning.

Sear to lock in flavor: Heat oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side until golden. Remove to a plate; it will finish cooking in the sauce.

Build the base: Reduce heat to medium. Add butter to the same pan. Stir in garlic for 30 seconds until fragrant, scraping up browned bits.

Deglaze: Pour in chicken broth. Simmer 2–3 minutes to reduce slightly.

Creamy goodness: Lower heat to medium-low. Stir in heavy cream, remaining Italian seasoning, and red pepper flakes. Let it gently bubble for 2–3 minutes.

Cheesy lift: Add Parmesan and whisk until smooth. If you want extra thickness, melt in cream cheese. The sauce should coat a spoon.

Add spinach: Stir in spinach in batches until wilted and silky.

Finish the chicken: Return chicken and any juices to the pan. Simmer 4–6 minutes, spooning sauce over the top, until chicken reaches 165°F (74°C).

Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.

Serve: Top with chopped parsley or basil. Spoon extra sauce over each piece.