Season the chicken cutlets generously with salt and pepper. In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Lightly coat each cutlet in flour and sear them in the hot skillet for about 5-6 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and set aside on a plate.

Reduce the skillet's heat to medium and melt 2 tablespoons of butter. Add 2 smashed garlic cloves to the melted butter, sautéing for about 1-2 minutes until fragrant, being cautious not to burn the garlic. Next, whisk in a tablespoon of flour, followed by 1 cup of half and half and ½ cup of chicken broth, stirring until the mixture is smooth. Allow it to simmer for 3-4 minutes until slightly thickened.

With the sauce now ready, incorporate 4 cups of fresh spinach into the creamy mixture. Stir continuously for about 2-3 minutes until the spinach wilts down and blends beautifully with the sauce. The vibrant green color will brighten the dish, and the sauce should remain creamy yet not overly thick.

Return the cooked chicken cutlets to the skillet, ensuring they are fully coated in the luscious cream sauce. Heat it all together for an additional minute to warm the chicken through. Transfer the creamy spinach chicken to a serving dish and enjoy it while it's warm, perfect over rice, pasta, or with crusty bread.