Begin by thoroughly patting your chicken breasts dry with a paper towel. Season both sides generously with salt and pepper.

Heat your skillet over medium-high heat, adding the olive oil and butter until the butter begins to foam. Place the chicken in the skillet and do not touch it for at least 5-6 minutes. When the edges look visibly crispy, flip them and cook for another 5 minutes until the internal temperature reaches 165°F (74°C). Remove to a resting plate.

Lower the heat to medium-low and add your minced garlic to the residual pan juices. Stir continuously for 30 seconds. Pour in the chicken broth, actively scraping the bottom of the pan to incorporate the fond.

Slowly whisk in the heavy cream and allow the mixture to come to a gentle, bubbling simmer. Let it reduce for 3-4 minutes until it transforms into a thick, off-white garlic cream sauce.

Gradually sprinkle in the freshly grated melted parmesan cheese, whisking constantly until smooth. Immediately fold in the fresh spinach leaves and stir gently for 1-2 minutes until wilted.

Return your rested chicken breasts to the skillet, heavily smothering the lower halves in the sauce. Garnish generously with freshly cracked black pepper, red pepper flakes, and finely chopped fresh parsley.