Prepare the Chicken:

Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Lightly dredge the chicken in flour, shaking off the excess.

Cook the Chicken:

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (165°F internal temperature). Remove the chicken from the skillet and set aside.

Sauté the Garlic:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant.

Make the Sauce:

Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly.

Add the Spinach:

Add the fresh spinach to the skillet and cook for 1-2 minutes, or until wilted.

Combine with Chicken:

Return the chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to heat through and absorb the flavors.

Serve:

Serve the Chicken Florentine warm, garnished with lemon wedges if desired. Pair with pasta, rice, or crusty bread to soak up the creamy sauce.