Slice each chicken breast in half horizontally. Season the chicken with salt and pepper in a large shallow bowl. Sprinkle with 1 tablespoon of flour and dredge both sides of each chicken breast in the flour.

Heat an empty large, high-sided skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil. Add chicken breasts. Cook the chicken on one side on medium heat for 5 minutes, without moving it.

Flip the chicken over, reduce heat to low-medium, and cook for about 5 more minutes. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat.

Remove chicken to a plate.

To the same (now empty) skillet, add heavy cream and minced garlic. Bring to boil, scraping the bottom of the skillet with a spatula to get the bits from searing the chicken into the sauce.

When the sauce is boiling, add shredded Parmesan cheese. Reduce to low-medium heat and keep stirring until the cheese melts, for about 2 or 4 minutes.

Add fresh spinach, stir in the sauce just until the spinach starts to wilt and sinks into the sauce. Season with salt and pepper, if needed.

Add back the cooked chicken breasts. Spoon the sauce over the center part of each chicken breast leaving other parts of the chicken to show a beautiful golden-brown crust.

Sprinkle with fresh thyme. Season with salt and pepper.