Preheat your oven to 400°F (200°C).

Season the chicken breasts with salt and pepper on both sides.

In a shallow bowl, combine the grated Parmesan and panko breadcrumbs. Mix well.

Heat the olive oil in an oven-safe skillet over medium-high heat.

Dip each chicken breast into the breadcrumb mixture, pressing down to ensure an even coating.

Place the coated chicken in the skillet and sear for about 3-4 minutes per side, or until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and reaches 165°F (75°C).

While the chicken is baking, wipe the skillet clean and return it to the stovetop over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the cream, stirring continuously, and add the Italian seasoning or oregano. Allow sauce to simmer for a few minutes until slightly thickened.

Stir in the grated Parmesan cheese until melted.

If using, add the chopped spinach to the sauce and cook until wilted, about 2 minutes.

Drizzle the creamy garlic sauce over the cooked chicken and serve immediately.