Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.

Season chicken on all sides with salt, pepper, oregano, onion powder, and paprika. Add flour to a shallow bowl.

Dredge chicken breasts in the flour, on both sides, then place on a plate.

Heat olive oil in a large skillet (I like to use cast iron or stainless steel) over MED HIGH heat. Once hot, add chicken and cook for about 4 minutes per side, or until it has a golden brown crust and cooked through. Remove to a plate.

Reduce skillet heat to MED, then add butter and melt. Add garlic and cook for about 30 seconds, stirring frequently.

Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add cubed cream cheese and cook, stirring often, until the cream cheese has melted into a smooth sauce.

Add in spinach, artichokes, and heavy cream. Cook for several minutes, stirring often, until spinach is wilted.

Stir in Parmesan and mozzarella cheese, stirring until smooth and creamy, and thickened to a sauce that will easily coat the back of a spoon. Taste sauce and add salt and pepper, per your tastes.

Return chicken back to the skillet, nestling them down into the sauce, and spooning a bit of the sauce over the top of the chicken.