Prep the chicken: Pat the chicken dry and season both sides with salt, pepper, and a light dusting of garlic powder. If using thick breasts, slice them horizontally into cutlets for faster, even cooking.

Sear the chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden, about 4–5 minutes per side (thighs may take longer). Transfer to a plate and tent with foil.

Sauté garlic: Lower heat to medium. Add 2 tablespoons butter and the minced garlic. Stir constantly for 30–60 seconds until fragrant. Don’t let it brown.

Deglaze and reduce: Pour in 1/2 cup chicken broth. Scrape up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.

Build the cream sauce: Stir in 3/4 to 1 cup heavy cream, 1/2 cup grated parmesan, 1 teaspoon Italian seasoning (or 1/2 teaspoon dried thyme), and a pinch of red pepper flakes if you like heat. Simmer gently, stirring, until the cheese melts and the sauce thickens enough to coat a spoon.

Add optional veggies: If using mushrooms, sauté them in the sauce for 3–4 minutes. If using spinach, fold it in until just wilted, about 30–60 seconds.

Return the chicken: Nestle the chicken back into the pan, along with any juices. Spoon sauce over the top and simmer 2–3 minutes until heated through and cooked to 165°F inside.

Finish and serve: Taste and adjust salt and pepper. Add a small squeeze of lemon for brightness if desired. Garnish with chopped parsley or chives. Serve hot with roasted broccoli, zucchini noodles, or a crisp salad.