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Add flour to a shallow dish.
Season chicken on both sides with salt, pepper, smoked paprika, onion powder, and dried Italian herbs.
Toss seasoned chicken into the flour, one at a time, turning to coat lightly in flour.
Place a large heavy skillet over medium-high heat and add olive oil. Add butter and melt.
Then add flour-dredged chicken to the skillet, do not overcrowd the pan. If needed, cook in batches.
Cook chicken for 4-5 minutes per side, until cooked and golden brown. Remove to a plate and set aside.
Reduce heat to medium-low, and add a bit of oil to the same pan (no need to clean it), then add shallots and cook for 2-3 minutes, until soft. Add garlic and cook for another 30 seconds.
Carefully pour in the wine, scraping the bottom of the pan. Add the chicken broth and stir, next add heavy cream and stir well to combine.
Cook 4-5 minutes, or until thickened slightly.
Stir in a bit of salt, pepper, and Italian seasoning. Next stir in parmesan cheese.
Add spinach and stir for 1-2 minutes, just until wilted.
Add chicken back to the pan, nestling them into the sauce cook for 5 more minutes, and remove from heat.
Garnish with just chopped parsley and serve.