In small bowl, mix together Italian seasoning, garlic powder, paprika, salt and pepper.

In large bowl, combine chicken and seasoning mixture, using hands or spoon to evenly coat chicken.

In large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and sear about 4 minutes per side until golden brown. Remove from pan and set aside.

To skillet, add remaining oil and tomatoes. Cook about 4 minutes, stirring frequently, until tomatoes start to blister and burst open. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in chicken broth and deglaze pan, scraping browned bits from bottom.

Stir heavy whipping cream into pan, add beans and return chicken to skillet, nestling it into sauce. Cook for 5-6 minutes, or until chicken has reached internal temperature of 165 degrees F and beans are heated through. Add fresh spinach and gently stir until wilted.

Remove skillet from heat, drizzle with lemon juice and sprinkle with cheese, if using.

Serve with hot crusty bread and side salad.