Season the chicken to taste with salt, pepper, red pepper flakes, and old bay seasoning on a wide platter or small baking sheet. To evenly coat the chicken with the spices, rub them in with your hands. Then reserve the chicken with seasoning.

Melt the butter and olive oil in a large, deep skillet or sauté pan over medium heat. When the mixture begins to sizzle, tilt the skillet slightly to coat the bottom equally. Put the chicken in the skillet. If necessary, cook the chicken in batches rather than packing the skillet too full.

Cook the chicken cutlets for 3–4 minutes on each side, or until the chicken is cooked through and has a golden brown and somewhat crunchy texture. The interior temperature should be at least 165°F, to be exact. When the chicken is done, transfer it to a fresh dish or platter and continue with the remaining chicken, if necessary.

Once the chicken is cooked, add a little extra oil to the skillet only if necessary if it seems dry. Next, add the chopped onion and sauté, stirring occasionally, for 3–4 minutes, or until it is soft and golden. After that, add the garlic and simmer for a further minute or so, or until fragrant.

After deglazing the pan with the broth and lemon juice, whisk the broth into the onion mixture with a wooden spoon, scraping out any pieces. Allow it to boil for one or two minutes, or until the broth has somewhat decreased in volume. Next, turn the heat down to medium-low.

After adding the cream, sprinkle the parmesan cheese over top and toss to mix. Incorporate the artichokes and fresh spinach, ensuring that everything is thoroughly mixed and combined gently.

The spinach will wilt considerably if you boil the spinach and artichoke combination for two to three minutes. Next, return the cooked chicken to the pan, along with any liquids that may have remained. After the chicken has simmered in the pan and the sauce has somewhat thickened, heat the entire dish for a further three to four minutes.

Spoon the sauce mixture over the chicken as you serve the creamy spinach artichoke chicken, and serve with your preferred side dishes (mashed potatoes, rice, pasta, etc.), if you'd like. Have fun!