Prepare the Chicken: Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about 1/2-inch thick and of equal thickness throughout.

Dredge the Chicken: Combine chicken dredge ingredients in a bowl, then coat each piece of chicken in the flour mixture, tapping off any excess to avoid clumps.

Sear the Chicken: Melt butter and olive oil together in a skillet over medium-high heat until hot but not smoking. Add your seasoned chicken breasts carefully to avoid splatter, then cover the pan.

Cook Until Golden Brown: Cook each side for about 4-5 minutes until golden brown before removing from heat.

Create Flavorful Sauce: Turn off heat momentarily before adding white grape juice or chicken broth, using a silicone spatula to scrape up any browned bits stuck on the bottom of your skillet.

Finish Your Sauce & Combine Ingredients: Reduce liquid by half over medium heat before adding garlic; temper half-and-half by heating briefly in microwave, then gradually stir into skillet along with softened cream cheese until fully combined, followed by spinach until wilted before returning cooked chicken back into pan to warm through.