Begin by seasoning your chicken breasts generously with salt and pepper. If you're using large breasts, slice them in half horizontally to create thinner, even pieces. This ensures faster cooking and a better crust-to-meat ratio.

In a shallow bowl, mix together the grated Parmesan and panko breadcrumbs. Press each piece of chicken into the mixture, coating both sides evenly. The Parmesan melts and crisps during cooking, while the panko adds that satisfying crunch.

Tip: Grate your own Parmesan for the best texture—pre-grated versions may not crisp up the same way.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts in a single layer. Sear each side for 3 to 4 minutes until golden brown and crisp. Don’t move the chicken too much; let it form that beautiful crust.

Transfer the seared chicken to a plate and set aside.

Reduce the skillet heat to medium-low. Add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it. Stir in the cream and sprinkle in the Italian seasoning. If you're using spinach, stir it in now and let it wilt gently into the sauce.

Add the grated Parmesan and stir until melted and the sauce starts to thicken slightly. Simmer gently for 2 to 3 minutes.

This sauce is rich and flavorful—perfect for spooning over the crisp chicken or mopping up with crusty bread.

Return the chicken to the skillet. Cover and cook for another 8 to 10 minutes on low heat, until the internal temperature of the chicken reaches 165°F. This step lets the flavors marry while ensuring your chicken is perfectly tender.

Taste and adjust seasoning as needed.

Plate the chicken and spoon the warm garlic sauce generously over each piece. Garnish with extra Parmesan or a sprinkle of fresh herbs if desired.