1. Pat the chicken pieces dry with paper towels. Season the chicken all over with salt and pepper.

2. Heat the olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the pan and set it aside on a plate.

3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a simmer and let it reduce slightly for 2-3 minutes.

5. Stir in the heavy cream and bring the sauce back to a gentle simmer. Add the fresh spinach, a handful at a time if needed, and cook until it wilts down, which usually takes only 1-2 minutes.

6. Return the cooked chicken to the pan and stir to coat it evenly with the creamy sauce. Sprinkle in the grated Parmesan cheese and stir until it’s melted and fully incorporated, thickening the sauce slightly.

7. Garnish with fresh chopped parsley, if desired, and serve hot.