Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about 1/2-inch thick and of equal thickness throughout. Pat dry.

Combine chicken dredge ingredients: salt, pepper, Italian seasoning, flour, Parmesan cheese, and garlic powder. Coat the chicken in the flour mixture, tapping off any excess.

Melt the butter and olive oil in a skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside once cooked. Turn the heat off.

Add the white wine (or chicken broth) to the skillet over medium heat. Use a silicone spatula to scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 6-7 minutes. Add the minced garlic during the last minute of reduction.

Temper the half and half by heating it in the microwave for about 40 seconds. Slowly stir the warmed half and half into the skillet. Bring to a gentle bubble, then reduce heat to low.

Stir in the softened cream cheese until smooth and fully combined. Add the fresh spinach and stir until it is wilted. Stir in lemon juice, if using.

Return the seared chicken and any accumulated drippings back to the skillet. Cover the skillet and let it simmer gently until the chicken is heated through, about 5-7 minutes.

Garnish with fresh parsley and serve immediately.