Start by seasoning the chicken breasts generously with salt and black pepper on both sides.

In a shallow dish, mix the grated Parmesan cheese and panko breadcrumbs together. Press the chicken breasts into the mixture, ensuring both sides are well coated.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3–4 minutes per side until a beautiful golden crust forms.

Lower the heat to medium-low and add the minced garlic to the skillet. Cook for about 1 minute, stirring constantly to avoid burning the garlic.

Pour the cream into the pan and sprinkle in the Italian seasoning. Stir everything together so the flavors start to meld.

If you’re adding spinach, toss it in now and let it wilt gently into the sauce.

Add the grated Parmesan cheese to the sauce and stir until the sauce thickens slightly and looks silky.

Cover the skillet and let the chicken cook through for about 8–10 minutes, checking to make sure the internal temperature hits 165°F.

Taste the sauce and adjust the seasoning if needed, adding a little more salt or pepper to taste.

Plate the chicken, spoon that luscious creamy garlic sauce generously over the top, and garnish with extra Parmesan or a sprinkle of fresh herbs if you like.