Prep the chicken: Pat the chicken dry on both sides. Season generously with salt, pepper, paprika, onion powder, and dried herbs. This helps the chicken brown well and taste seasoned all the way through.

Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter foams and the pan is hot, you’re ready to sear.

Sear the chicken: Place chicken in a single layer without crowding. Sear 4 to 6 minutes per side for thighs (3 to 4 minutes per side for thin breasts), until golden with crisp edges. Transfer to a plate and tent loosely with foil.

Sauté the garlic: Lower heat to medium. Add 2 tablespoons butter to the same skillet. Stir in the minced garlic and cook 30 to 60 seconds until fragrant, stirring so it doesn’t brown.

Build the sauce: Pour in the chicken broth and scrape up browned bits with a wooden spoon. Simmer 2 to 3 minutes to reduce slightly. Stir in lemon juice. If using, add heavy cream and simmer another minute until glossy.

Wilt the spinach: Add spinach in batches, tossing until just wilted. If using frozen spinach, make sure it’s well drained, then fold it in and warm through.

Finish the chicken: Return chicken and any juices to the pan. Spoon sauce over the top and simmer 2 to 4 minutes, until the chicken is cooked through (165°F internal) and the flavors meld.

Taste and adjust: Check for seasoning. Add more salt, pepper, or a squeeze of lemon as needed. Stir in the last tablespoon of butter for a silky finish. Sprinkle Parmesan and parsley if you like.

Serve: Plate the chicken with plenty of garlicky spinach and spoon extra sauce over everything. Enjoy hot.