Season chicken breasts on all sides with salt and pepper.
In a large skillet heat olive oil and butter over medium high heat. Add chicken breasts. Cook for 4 minutes per side or until golden and juices run clear. Remove to a platter and keep warm.
Add white wine to pan to deglaze. Cook for 2 minutes to slightly reduce. Add spinach, dry Italian seasoning and 1/2 tsp salt cooking just until wilted.
Next, add cream cheese and half and half. Cook over medium while stirring until the cream cheese has melted completely.
Add chicken breasts back to the skillet, spooning sauce over the chicken. Simmer over medium-low for 3 minutes or just until heated through.
Sprinkle the top with grated Parmesan cheese and parsley then serve over mashed potatoes or angel hair pasta drizzled with sauce.