Pound chicken breasts to ½ inch thickness using a meat mallet or heavy pan. Season both sides with salt and black pepper.
4 boneless skinless chicken breasts
Heat 2 tablespoons olive oil in a large skillet over medium-high heat for 3 minutes. Add chicken breasts without crowding, leaving at least 1 inch between pieces. Sear chicken 4-5 minutes per side until golden and internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil to rest.
4 boneless skinless chicken breasts, 2 tbsp olive oil
Lower heat to medium-low and add 2 tablespoons butter to the same skillet. Once melted, add minced garlic and cook 30-45 seconds until fragrant but not browned. Pour in 1 cup heavy cream and scrape up any browned bits stuck to the pan.
2 tbsp butter, 4 cloves garlic, 1 cup heavy cream
Simmer cream sauce for 3-5 minutes until it thickens slightly. Stir in ½ cup grated parmesan cheese and cook 1-2 minutes until melted. Add 4 cups fresh spinach and cook 1-2 minutes, stirring constantly, until wilted. Stir in 2 tablespoons lemon juice.
½ cup parmesan cheese, 4 cups fresh spinach, 2 tbsp lemon juice
Return chicken to the skillet and spoon sauce over the top. Simmer 2 minutes to warm through, then serve immediately.
4 boneless skinless chicken breasts
