Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
2. In a shallow dish, combine the flour, garlic powder, and onion powder. Dredge each chicken breast in the flour mixture, shaking off any excess.

Step 2: Sear the Chicken

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add the chicken breasts to the skillet and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
3. Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.

Step 3: Make the Sauce

1. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1–2 minutes, or until fragrant.
2. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the browned bits.
3. Stir in the heavy cream, parmesan cheese, lemon juice, lemon zest, and crushed red pepper flakes (if using). Simmer for 3–4 minutes, or until the sauce thickens slightly.

Step 4: Add the Spinach

1. Add the fresh spinach to the skillet, stirring gently until it wilts and is fully incorporated into the sauce, about 2 minutes.

Step 5: Combine and Serve

1. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 2–3 minutes to reheat the chicken and meld the flavors.
2. Garnish with fresh parsley and additional parmesan cheese, if desired. Serve hot.