Begin by seasoning the chicken breasts with salt and black pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth and scrape the bottom of the skillet to deglaze, then add the heavy cream, thyme, oregano, and crushed red pepper flakes (if using). Stir to combine.

Bring the mixture to a simmer and let it cook for about 3-4 minutes until it starts to thicken slightly.

Add the chopped spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts into the sauce.

Return the chicken to the skillet, coating it in the creamy sauce. Let it simmer for an additional 2-3 minutes to heat through.

Garnish with fresh parsley before serving.