For the Chicken

• 2-3 boneless, skinless chicken breasts, sliced into cutlets
• 1-2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon pink Himalayan salt
• 1 teaspoon coarse black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika

The onion powder adds subtle savory depth, while smoked paprika brings warmth and color without overpowering the sauce.

For the Lemon Garlic Parmesan Cream Sauce

• 2 tablespoons butter
• 1 small onion, finely chopped
• 5-6 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1 cup heavy cream
• Zest of 1 lemon
• 2-3 tablespoons fresh lemon juice (added at the end)
• 3/4-1 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• 2-3 cups fresh spinach (optional, for color and balance)

For Serving (Optional)

• Mashed potatoes, pasta, or rice
• Fresh herbs (parsley or cilantro), for garnish