Step 1

Cut the chicken breasts in half horizontally, pounding them to an even ½-inch thickness if needed. Pat them dry with paper towels. Season with salt and pepper. Combine the Italian seasoning, garlic powder, and onion powder in a small bowl, then rub it over the chicken.

Step 2

In a large skillet set over medium-high heat, melt the butter and 1 tablespoon olive oil together. Working in batches as needed, sear the chicken breasts for 4-5 minutes on each side, until opaque and no longer pink inside. Transfer to a plate and set aside.

Step 3

Reduce the heat to medium. To the same skillet, heat the remaining olive oil. Add the onion and saute for 3-4 minutes, until opaque. Stir in the garlic, parsley, thyme, and rosemary, then saute for 30-60 seconds, until fragrant. Deglaze the pan with the wine and allow it to simmer until it’s reduced by half.

Step 4

Remove the thyme and rosemary stems, stripping the leaves into the sauce, then stir in the cream cheese until melted. Whisk in the cream and season with salt and pepper to taste. Bring the mixture to a simmer for 3-4 minutes, until thickened, then stir in the spinach and allow it to wilt.

Step 5

Return the chicken and any juices back into the pan and allow to warm through. Serve with sauce.