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Chicken: On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until lightly golden, 5 minutes. Flip and cook until opposite side is golden, around 5 minutes more. DO NOT OVERCOOK; chicken will continue to cook outside pan and in sauce later in the recipe. Remove chicken from pan before flour mixture starts burning to the pan and set aside. --- Everything Else: Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through, 5 to 6 minutes more. When chicken is cooked, remove from heat and serve alongside mashed potatoes, garlic bread and pole beans.