Prep the chicken: Pat the chicken dry. Slice breasts horizontally into cutlets if thick, or leave thighs whole. Season both sides with salt, pepper, and a pinch of Italian seasoning.

Sear for flavor: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until golden and just cooked through. Transfer to a plate; tent with foil.

Build the base: Lower heat to medium. If the pan is dry, add a small knob of butter. Add minced garlic and cook 30–60 seconds until fragrant, stirring constantly. Don’t let it brown.

Deglaze: Pour in chicken broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.

Creamy finish: Stir in heavy cream. Bring to a gentle simmer. Add red pepper flakes if using and another pinch of Italian seasoning. Cook 2–3 minutes until it begins to thicken.

Cheesy richness: Lower the heat and sprinkle in Parmesan gradually, stirring until smooth. If the sauce gets too thick, add a splash more broth. If thin, simmer a bit longer.

Brighten it up: Add lemon zest and a squeeze of lemon juice to taste. Start with 1–2 teaspoons and adjust. Season with additional salt and pepper as needed.

Finish the chicken: Return chicken (and juices) to the pan. Spoon sauce over the top and simmer 2 minutes to warm through. Stir in baby spinach or peas now if using; cook until wilted or warmed.

Assemble the bowls: Spoon your base (rice, pasta, etc.) into bowls. Slice or leave chicken whole. Top with creamy sauce. Garnish with chopped parsley and extra Parmesan.

Serve: Add a final squeeze of lemon if you like a brighter finish. Serve hot.