1-First, season the chicken pieces with garlic powder, salt, and pepper on both sides, then coat them in flour to give them a nice golden crust.

2-Next, heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat, then pan-fry the chicken for 4-5 minutes per side until it’s golden brown, and set it aside to rest.

3-In the same skillet, add the remaining butter and minced garlic, cooking for about 30 seconds to release its aroma.

4-Pour in the white wine, chicken broth, and Italian seasoning, then cook for 3-5 minutes until the liquid reduces slightly.

5-Stir in the heavy cream and let the sauce simmer for 2 minutes, then add the spinach to wilt it down.

6-Finally, return the chicken to the skillet and cook for another 4-5 minutes until the chicken is fully cooked and the sauce thickens, then sprinkle on the freshly grated Parmesan cheese before serving.

7-Adjust seasoning with salt and pepper if needed, and you’re ready to enjoy.