Pat the chicken breasts dry with a paper towel. Season liberally with salt, pepper, and smoked paprika.

Heat a large cast iron skillet over medium-high heat. Add olive oil and butter. Once the butter foams, lay the chicken in the pan. Cook until the skin is golden and releases easily from the pan.

Remove the chicken and set it aside. In the same pan, toss in the minced garlic. Cook until the garlic is soft and fragrant.

Pour in the chicken broth to deglaze the pan. Stir in the heavy cream and fresh spinach. Cook until the spinach wilts. Whisk in the grated parmesan cheese until the sauce thickens slightly.

Place the chicken back into the skillet, nesting it into the sauce. Let it simmer for a few minutes until the internal temperature reaches 165 degrees Fahrenheit.

Take the skillet off the heat. Let the dish rest for five minutes. Serve hot and enjoy!