Preheat a non-stick skillet over medium heat. While the skillet heats, season chicken breasts generously with salt and pepper on both sides.

In a shallow mixing bowl, combine 1/2 cup grated Parmesan cheese and 1/2 cup panko breadcrumbs. Dip each chicken breast into the mixture, pressing firmly to ensure an even coating on both sides.

Drizzle 2 tablespoons olive oil into the preheated skillet. Place the coated chicken breasts in the pan, giving them space so they cook evenly.

Cook chicken for 5-7 minutes on the first side without moving it, then flip and cook another 5-7 minutes until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and set aside.

In the same skillet (don't wipe it out), add minced garlic and sauté for about 1 minute until fragrant but not browned.

Pour in the cream while stirring, then add Italian seasoning or oregano and mix well. Stir in 1/2 cup grated Parmesan cheese until melted and the sauce is smooth.

Return the cooked chicken to the skillet with the sauce. Let it simmer for 2-3 minutes, spooning sauce over the chicken to let it soak up the flavors.

If using spinach, stir it into the sauce now and let it wilt for about 1 minute. Taste and adjust seasoning with extra salt and pepper if needed. Serve hot with your favorite sides.