Slice the chicken lengthwise to create two thinner chicken breast (4 breast total) and sprinkle each side with the seasonings.

Heat a skillet to medium heat and spray well with cooking spray or add 1 tablespoon olive oil. Sear the chicken 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Add the butter and garlic to the skillet and sauté until fragrant. Add the wine and chicken broth and bring to a simmer. Allow the wine to reduce by half. This will take about 5 minutes.

Pour in the heavy cream and allow the heavy cream to simmer, stirring occasionally until it has begun to thicken. This will take 4-5 minutes.

Add the spinach and parmesan. You may want to add the spinach in batches as it wilts. Stir the mixture until the cheese has melted and the spinach has wilted.

Add the chicken back to the skillet and reduce heat to low. Place a cover on the skillet and allow the chicken to cook through. The dish is ready to serve when the chicken has reached an internal temperature of 165 degrees F.