Prep the chicken: Pat chicken dry and season well with salt, pepper, paprika, and onion powder. This gives it a flavorful crust and helps lock in moisture.

Sear the chicken: Heat olive oil or butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and mostly cooked through. Remove to a plate and tent with foil.

Sauté aromatics: Lower heat to medium. If using mushrooms, add them now with a pinch of salt and cook until browned and their liquid evaporates, about 4–5 minutes. Add minced garlic and sauté 30 seconds until fragrant.

Build the sauce base: Pour in chicken broth and scrape up the browned bits. Stir in cream cheese cubes and heavy cream. Reduce heat to medium-low and whisk gently until smooth.

Season the sauce: Add Italian seasoning, a small pinch of red pepper flakes if using, and Parmesan. Simmer 2–3 minutes to thicken slightly. Taste and adjust salt and pepper.

Add greens: Stir in spinach and let it wilt, 1–2 minutes. If the sauce gets too thick, splash in a little extra broth.

Return the chicken: Add chicken and any juices back to the skillet. Simmer gently 3–4 minutes until the chicken is cooked through and the sauce coats everything.

Finish and serve: Add a squeeze of lemon juice or a pinch of zest to brighten, if you like. Garnish with chopped parsley or chives. Serve hot.