Season chicken breasts with salt, pepper, and Italian seasoning on both sides.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add seasoned chicken to the skillet and cook until golden brown on both sides and cooked through, about 5–7 minutes per side.

Remove chicken from the pan and set aside on a plate.

In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

Pour in heavy cream and chicken broth, stirring to combine with garlic bits.

Sprinkle grated Parmesan into the sauce and let it simmer until thickened slightly.

Stir in fresh spinach, allowing it to wilt into the creamy sauce.

Add crushed red pepper flakes if using for a hint of heat.

Return chicken to the skillet, nestling it into the sauce so it warms through.

Finish with a squeeze of lemon juice and garnish with fresh parsley before serving.