Step 1: Prepare the Chicken

1. Preheat your oven to 375°F (190°C) if baking.
2. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear the chicken breasts for 3–4 minutes per side, until golden brown. If baking, transfer the seared chicken to a baking dish and set aside.

Step 2: Make the Spinach Artichoke Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1 minute, or until fragrant.
3. Stir in the chopped spinach and cook until wilted, about 2 minutes.
4. Add the chopped artichoke hearts and cook for another minute.
5. Reduce the heat to low and stir in the cream cheese, heavy cream, and chicken broth. Whisk until smooth and creamy.
6. Stir in the Parmesan cheese and red pepper flakes, if using. Season with salt and pepper to taste.

Step 3: Combine and Cook

1. Pour the spinach artichoke sauce over the chicken breasts in the skillet or baking dish.
2. If baking, transfer to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
3. If cooking on the stovetop, reduce the heat to low, cover, and simmer for 15–20 minutes.

Step 4: Garnish and Serve

1. Remove from heat and garnish with chopped parsley and additional Parmesan cheese.
2. Serve immediately with your choice of side dishes.