4 boneless skinless chicken breasts

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons Italian seasoning

1/2 cup flour

1/4 cup Parmesan cheese, finely shredded

1 teaspoon garlic powder

4 cloves garlic, minced

1 1/2 cups white wine or chicken broth

1 cup half and half

1/3 cup softened cream cheese

3 cups fresh spinach

1/2 fresh lemon or 1.5 tablespoons lemon juice (optional)

Fresh parsley, to garnish

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Mix together the dredge ingredients: flour, Parmesan, garlic powder, salt, pepper, and Italian seasoning.
Coat the chicken breasts evenly in the flour mixture, shaking off excess.
Heat olive oil and butter in a large skillet over medium heat. Cook the chicken until golden and cooked through, then set aside.
Add minced garlic to the skillet and sauté until fragrant.
Pour in the white wine or chicken broth, scraping up browned bits, and simmer until slightly reduced.
Stir in the half and half and cream cheese, whisking until smooth and creamy.
Add the spinach and let it wilt into the sauce. Stir in lemon juice if using.
Return chicken to the skillet, spoon sauce over the top, and let simmer for a few minutes.
Garnish with fresh parsley before serving.

Use chicken thighs instead of breasts for extra juiciness.

Substitute half and half with whole milk or a milk/cream mixture for a lighter option.

Dry white wine adds depth, but chicken broth works well too.

Add mushrooms or sun-dried tomatoes for variation.

Frozen spinach can be used if thawed and drained.

Store leftovers in the fridge up to 3 days and reheat gently on the stovetop.

Avoid freezing as the creamy sauce may separate.