Prep the chicken: Pat the chicken dry and season both sides with salt, pepper, and 1 teaspoon of Italian seasoning. This adds flavor and helps with browning.

Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through (165°F). Remove to a plate and tent with foil.

Sauté the garlic: Lower heat to medium. If the pan is dry, add a small drizzle of oil. Add minced garlic and red pepper flakes. Stir 30–45 seconds until fragrant. Don’t let it burn.

Deglaze with broth: Pour in the chicken broth and scrape up browned bits from the bottom. Those bits add deep, savory flavor.

Make it creamy: Reduce heat to low. Add the cream cheese cubes and stir until mostly melted and smooth. Stir in the heavy cream and remaining 1/2 teaspoon Italian seasoning.

Add Parmesan: Sprinkle in Parmesan and whisk until the sauce is glossy and slightly thickened. Taste and season with salt and pepper.

Wilt the greens: Stir in the spinach and cook 30–60 seconds until just wilted. If the sauce seems too thick, splash in more broth or a little milk.

Return the chicken: Add the chicken (and any juices) back to the skillet. Spoon sauce over the top and simmer on low for 2 minutes so flavors meld.

Brighten and serve: Finish with lemon juice to wake up the sauce. Garnish with parsley or basil. Serve hot over pasta, rice, or with crusty bread.