Place the chicken breast one at a time into a large zip lock bag or between two sheets of saran wrap and pound the thickest part until the chicken is an even thickness all over.
Whisk the flour, garlic powder, dried thyme, onion powder, dried rosemary, salt and pepper in a shallow bowl or on a plate.
Dredge the chicken one at a time into the spiced flour mixture until it's fully coated.
Heat the olive oil in a large skillet over medium heat and fry the chicken for about 5 minutes on each side or until golden. You may need to work in batches to avoid crowding the pan.
Remove the chicken from the pan and set it aside on a plate.
Melt the butter in the same pan before adding the garlic and stirring, and cook for about 30 seconds or until fragrant.
Stir in the wine and let the alcohol cook out for about 3 minutes, then pour in the half and half and let it come to a simmer.
Stir in the cream cheese and parmesan cheese until fully melted, about 4 minutes, then stir in the baby spinach and let it wilt fully about 3 minutes.
Add the chicken back to the pan to warm through. Drizzle the sauce on top and serve with freshly minced parsley or basil for garnish.