Step 1: Prepare the Chicken
If your chicken breasts are thick or uneven, place them between two pieces of plastic wrap and gently pound to an even ¾-inch thickness using a meat mallet or rolling pin. This ensures even cooking. Pat the chicken completely dry with paper towels. Season both sides generously with Italian seasoning, salt, black pepper, garlic powder, and paprika if using. Press the seasonings into the meat.

Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer (don’t overcrowd). Sear without moving for 5-6 minutes until a golden-brown crust forms on the bottom. Flip and cook the other side for 5-6 minutes until golden brown and the internal temperature reaches 165°F. Transfer chicken to a plate and tent loosely with foil to keep warm.

Step 3: Make the Garlic Butter Base
Reduce heat to medium. Add 2 tablespoons of butter to the same skillet (don’t wipe it clean—those browned bits are flavor!). Once the butter melts, add the minced garlic and sauté for 30-45 seconds until fragrant but not browned. Be careful not to burn the garlic.

Step 4: Deglaze with Wine
Pour in the white wine (or broth-lemon substitute) and scrape up all the browned bits from the bottom of the pan using a wooden spoon. This is called deglazing and adds tremendous flavor. Let the wine simmer for 2-3 minutes until reduced by about half.

Step 5: Build the Sauce
Add the chicken broth and Italian seasoning. Bring to a simmer and cook for 2-3 minutes to let the flavors meld and the sauce reduce slightly. If using heavy cream, stir it in now. Add red pepper flakes if using.

Step 6: Wilt the Spinach
Add the fresh spinach in batches, stirring as it wilts down. It will seem like a huge amount at first, but spinach reduces dramatically as it cooks. Once all the spinach is wilted (about 2-3 minutes), stir in the remaining 2 tablespoons of butter until melted and the sauce becomes glossy and smooth.

Step 7: Finish the Dish
Squeeze in the fresh lemon juice and stir. Taste and adjust seasoning with salt and pepper as needed. Return the chicken breasts (and any accumulated juices) to the skillet, nestling them into the sauce and spinach. Spoon sauce over the top of the chicken. Let everything warm together for 1-2 minutes.

Step 8: Serve
Remove from heat. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side. Sprinkle with Parmesan cheese if desired. Serve with your choice of sides—pasta, rice, mashed potatoes, or crusty bread all work beautifully!