For the Chicken:

4 small to medium chicken breasts (or 2 large halved)

Salt and pepper, to taste

2 tablespoons olive oil

For the Creamy Garlic Sauce:

3–4 cloves garlic, minced

1 cup light cream or heavy cream

1 tablespoon Italian seasoning or oregano

1/2 cup grated Parmesan cheese

1 cup spinach, chopped (optional)

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Season the chicken breasts generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, sauté minced garlic for 30 seconds until fragrant.
Pour in the cream and stir, scraping up any browned bits from the pan.
Add Italian seasoning and Parmesan cheese, stirring until smooth and slightly thickened.
If using spinach, stir it in and let it wilt into the sauce.
Return the chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes to meld flavors.
Serve hot, drizzled with extra sauce and a sprinkle of Parmesan.

Add a splash of white wine or chicken broth for more depth in the sauce.

Use chicken thighs instead of breasts for extra juiciness.

For a lighter version, substitute half-and-half for heavy cream.

Add sun-dried tomatoes or mushrooms for extra flavor.

Reheat gently with a splash of cream or milk to keep the sauce smooth.