Prep the Chicken:

• Pound chicken breasts to even thickness (about ½ inch) using a meat mallet or rolling pin. Season both sides with salt and pepper.

Cook the Chicken:

• Heat olive oil in a large sauté pan over medium-high heat.

• Add chicken and cook 3-4 minutes per side, until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.

Make the Sauce:

• In the same pan, sauté minced garlic for 1 minute until fragrant.

• Pour in chicken broth, lemon juice, and lemon zest, scraping browned bits from the bottom of the pan.

• Let bubble, reduce heat, then stir in heavy cream. Simmer for about 5 minutes until slightly thickened.

Finish the Dish:

• Stir in Parmesan cheese until melted and smooth.

• Add spinach and cook until wilted, about 1 minute.

• Return chicken to pan, spoon sauce over top, and sprinkle with extra Parmesan.

• Cover and cook 2 more minutes until heated through.

Serve:

• Garnish with lemon slices and additional Parmesan if desired. Serve immediately.