Begin by pounding the chicken to an even thickness. Place one chicken breast into a large zip lock bag or between two sheets of plastic wrap and pound the thickest part until the chicken is an even thickness all over. Repeat with each chicken breast.
In a shallow bowl, whisk the flour, garlic powder, onion powder, dried thyme, dried rosemary, salt and pepper in a shallow bowl or on a plate.
One at a time, dredge the chicken into the seasoned flour mixture until it's well coated.
In a large skillet, heat olive oil over medium heat and fry the chicken for 5 minutes on each side or until golden in color. 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.
In the same pan, melt the butter, then add the garlic and stir, cooking for about 30 seconds or until fragrant.
Stir in the wine, cook for about 3 minutes, then pour in the half and half, and bring to a simmer.
Add in the cream cheese and parmesan cheese, stirring for about 4 minutes or until fully melted.
Stir in the baby spinach and let it wilt fully for about 3 minutes.
Add the chicken back to the pan to warm through. Spoon the sauce on top and serve with freshly minced parsley or basil for garnish.