In a small bowl, mix Italian seasoning, garlic powder, onion powder, salt, and black pepper.

Carefully fillet each chicken breast into two thinner cutlets. Season both sides of each cutlet with the spice mix.

Heat a large skillet over medium heat and add olive oil. Add chicken and cook for 4 minutes per side until golden brown and cooked through. Remove chicken to a plate and cover.

Add butter and minced garlic to the same skillet. Turn heat to medium-low and sauté garlic for 1 minute until fragrant.

Pour in chicken broth, Dijon mustard, and Worcestershire sauce. Stir, scraping up any brown bits from the bottom.

Add heavy cream and Parmesan cheese. Stir well and simmer for 5 minutes. Taste and adjust salt and pepper if needed.

Stir in fresh spinach until wilted.

Return chicken to the skillet, spoon sauce over it, and heat through. Serve hot.