1. Prepare the Chicken:

• If using large, thick chicken breasts, slice them horizontally into thinner cutlets or place them between plastic wrap and pound to an even thickness (about 1/2 inch).
• Pat the chicken breasts completely dry with paper towels.
• Season the chicken generously on both sides with salt and pepper.

2. Make the Coating and Coat Chicken:

• In a shallow dish or plate, mix together the ½ cup grated Parmesan cheese and ½ cup panko breadcrumbs.
• Lightly press each seasoned chicken breast into the Parmesan-Panko mixture, coating both sides evenly. Gently press the coating on to help it adhere.

3. Sear the Chicken:

• Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Carefully place the coated chicken breasts in the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
• Sear for about 3–4 minutes per side, until a golden brown, crispy crust forms. The chicken may not be fully cooked through at this point.
• Remove the seared chicken from the skillet and set aside temporarily on a plate.

4. Make the Sauce Base:

• Reduce the heat under the skillet to medium-low.
• Add the minced garlic to the same skillet (add a touch more oil or a dab of butter if the pan is too dry). Sauté the garlic until fragrant, about 1 minute, stirring constantly. Be very careful not to burn the garlic.

5. Add Cream and Seasonings:

• Pour the light cream or heavy cream into the skillet.
• Sprinkle in the Italian seasoning (or oregano). Stir well to combine, scraping up any flavorful browned bits from the bottom of the pan.

6. Add Spinach (Optional) and Parmesan:

• If using spinach, add the chopped spinach to the cream mixture now. Stir until it begins to wilt into the sauce.
• Stir in the ½ cup of grated Parmesan cheese. Continue stirring until the cheese melts into the sauce and the sauce thickens slightly. Taste and adjust salt and pepper if needed (Parmesan is salty).

7. Finish Cooking Chicken in Sauce:

• Return the seared, crusted chicken breasts (and any accumulated juices) to the skillet, nestling them into the creamy sauce.
• Cover the skillet with a lid. Let the chicken simmer gently in the sauce over low heat for an additional 8–10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and tender.

8. Serve:

• Plate the Parmesan Crusted Chicken.
• Generously spoon the creamy garlic sauce from the skillet over the top of the chicken.
• Garnish with fresh chopped parsley if desired. Serve immediately.