To ensure that the chicken cooks evenly, gently pound the thicker end of the breast to 1/2 inch thickness. Season the chicken on both sides with 1 teaspoon salt, garlic powder, and black pepper, to taste.

Dredge each chicken piece in flour and shake off the excess.

In a big deep pan, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 3 to 4 minutes per side, or until it is fully cooked and has a golden brown crust. Remove the chicken from the skillet and put it aside. Wipe the skillet.

In the same skillet, decrease the heat to medium-low and add the remaining 1/2 tablespoon olive oil. Sauté the minced shallot and garlic for roughly 2-3 minutes, until aromatic and transparent.

Add the bell pepper and spinach, season with salt and pepper, and cover. Cook until the spinach wilts, stirring 2 to 3 times, about 4 to 5 minutes.

Reduce the heat to low, then add the cream cheese, chicken stock, half-and-half, 1/4 teaspoon salt, and parmesan cheese, stirring until the cream cheese melts and the sauce is thoroughly mixed.

Return the chicken and any liquids to the skillet with the spinach, and cook for a few minutes in the sauce until well cooked.