Prep the chicken: If using thick breasts, slice them horizontally to make cutlets about 1/2–3/4 inch thick. Pat dry. Season both sides with salt, pepper, and Italian seasoning.

Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side until golden and nearly cooked through. Transfer to a plate; tent with foil.

Sauté the garlic: Reduce heat to medium. If the pan looks dry, add a splash more oil. Add minced garlic and cook 30–60 seconds until fragrant. Do not burn.

Deglaze and start the sauce: Pour in the chicken broth and scrape up any browned bits. Simmer 2 minutes to reduce slightly.

Add cream and cheeses: Stir in heavy cream. When it begins to steam, lower heat and whisk in Parmesan until melted. If using cream cheese, add now and whisk until smooth.

Flavor boosters: Stir in sun-dried tomatoes and red pepper flakes. Simmer 2–3 minutes to thicken. The sauce should coat the back of a spoon.

Add greens: Fold in spinach and cook until just wilted, about 1 minute.

Finish the chicken: Return chicken (and any juices) to the skillet. Spoon sauce over the top and simmer 2–4 minutes, or until chicken reaches an internal temp of 165°F (74°C).

Adjust and serve: Taste and add a pinch of salt, pepper, or a squeeze of lemon for brightness. Garnish with fresh basil. Serve hot.