Start by slicing the chicken breasts into bite-sized pieces for quick cooking. Season them evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss them thoroughly to make sure every bite of chicken is packed with flavor.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5–7 minutes, flipping halfway through so it browns evenly. Once all the pieces are cooked through and golden, transfer them to a plate and set them aside.

Using the same skillet, melt half of the butter over medium heat. Toss in the minced garlic and sauté for about 1 minute, stirring frequently so it doesn’t burn. Pour in the chicken broth and scrape up those delicious browned bits stuck to the skillet. Bring this to a quick boil, then reduce the heat to simmer.

Slowly stir in the heavy cream, followed by the lemon juice and zest. Add in the oregano and red pepper flakes, letting the sauce simmer and thicken for about 4–5 minutes. The combination of bright citrus and rich cream creates a sauce you’ll want to eat by the spoonful!

Stir in the fresh spinach, letting it wilt slightly before returning the chicken to the skillet. Add the remaining butter and toss until everything is beautifully coated in the luscious sauce. Cook for another 2–3 minutes, allowing all the flavors to meld together.

Spoon the creamy chicken over cooked rice, pasta, or mashed potatoes. Sprinkle with grated parmesan and a little parsley or extra lemon zest to give it that finishing touch. Serve immediately while warm and enjoy!