Place the chicken breast halves in a bowl. Drizzle with olive oil, then sprinkle over the Italian seasoning, garlic powder, salt, oregano, black pepper, and crushed red pepper flakes. Toss thoroughly to ensure every piece is evenly coated with the spice mixture.

Warm a large skillet or sauté pan over medium-high heat. Once hot, add the seasoned chicken and sear for about 3 minutes on each side, or until golden and caramelized on the outside. Reduce the heat to low and continue cooking gently until the internal temperature reaches 165°F and the chicken is cooked through. Transfer to a plate and set aside.

In the same skillet, with the heat returned to medium, add the lemon juice and butter. Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Stir in the minced garlic and cherry tomatoes, and sauté briefly—just a minute or two—until the tomatoes begin to soften and release their juices. You can also add finely diced onions at this stage, if desired.

Pour in the heavy cream and chicken broth. Whisk well to blend and let the sauce come to a gentle simmer for 2 to 3 minutes.

Add the cream cheese and grated Parmesan, continuing to whisk until the sauce becomes smooth and begins to thicken. Season to taste with salt and freshly ground black pepper.

Fold in the chopped spinach, fresh basil, and parsley, allowing them to wilt slightly and infuse the sauce with herbaceous aroma.

Return the cooked chicken to the pan, nestling it into the creamy Tuscan sauce. Spoon the sauce over the chicken and allow it to heat through for a minute or two before serving.