Prep the chicken: Pat the chicken dry and season both sides generously with salt and pepper. If the breasts are thick, slice them in half horizontally to make cutlets for faster, more even cooking.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the chicken in a single layer.

Sear the chicken: Cook 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). If needed, do this in batches to avoid crowding. Transfer chicken to a plate and tent with foil.

Sauté aromatics: Reduce heat to medium. Add the remaining 1 tablespoon butter. Stir in the shallot and cook 1–2 minutes until soft. Add the garlic and cook 30 seconds until fragrant. Don’t let it brown.

Deglaze: Pour in the chicken broth (and white wine, if using). Scrape up browned bits from the pan—they add tons of flavor. Simmer 2–3 minutes to reduce slightly.

Add cream and season: Stir in the heavy cream. Add a pinch of salt, black pepper, and red pepper flakes if you like a little heat. Let it gently simmer for 2–3 minutes to thicken.

Melt in Parmesan: Lower the heat and stir in the grated Parmesan. Whisk until smooth. Add a small pinch of nutmeg if you enjoy that classic Florentine note.

Wilt the spinach: Add the spinach in batches, stirring until it just wilts. This takes 1–2 minutes. The sauce should be glossy and coat the back of a spoon.

Finish with lemon: Grate in about 1/2 teaspoon lemon zest and squeeze in 1–2 teaspoons lemon juice. The acid brightens the richness without adding carbs.

Return the chicken: Nestle the chicken back into the sauce and simmer 1–2 minutes to warm through. Taste and adjust salt, pepper, and lemon as needed.

Serve: Top with extra Parmesan and chopped parsley. Spoon the creamy spinach sauce over the chicken on each plate.