Pat the chicken breasts dry with paper towels.

Season both sides with salt, black pepper, and Italian seasoning.

Drying the chicken first may seem like a small detail, but it helps create a better golden crust when the chicken cooks.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Once the pan is hot, add the chicken.

Cook for approximately 5 to 7 minutes per side, depending on the thickness of the chicken.

The chicken should be golden on the outside and fully cooked in the center.

Remove it from the skillet and place it on a plate. Cover loosely to keep it warm.

Do not worry if the chicken is not swimming in sauce yet. We are building the flavor in layers, and the sauce is coming next.

Add the remaining butter to the same skillet.

Add the sliced mushrooms and cook over medium-high heat.

At first, the mushrooms may release quite a bit of liquid. Keep cooking and stirring occasionally.

Once the liquid evaporates, the mushrooms will begin to brown.

This is where the magic happens.

You will notice the mushrooms becoming darker, more fragrant, and intensely flavorful.

Add the minced garlic to the skillet.

Cook for about 30 seconds.

Garlic cooks quickly, so keep an eye on it. You want it fragrant, not burnt.

The combination of garlic and browned mushrooms creates an absolutely wonderful aroma at this point. This is usually when my kitchen starts smelling like a cozy little restaurant.

Pour the chicken broth into the skillet.

Use a wooden spoon to scrape up the browned bits from the bottom of the pan.

Those little browned pieces are packed with flavor, so do not leave them behind.

Let the broth simmer for a couple of minutes.

Add the heavy cream and Italian seasoning.

Reduce the heat slightly and allow the sauce to simmer gently.

Add the grated Parmesan cheese and stir until it melts into the sauce.

The sauce should become creamy, smooth, and slightly thickened.

Add the fresh spinach to the skillet.

It may look like a lot at first, but spinach shrinks dramatically as it cooks.

Stir gently until the leaves wilt into the creamy sauce.

Taste the sauce and adjust the salt and black pepper if needed.

If you enjoy a little brightness, add a small squeeze of fresh lemon juice.

I love this little addition because it wakes up the flavors and keeps the cream sauce from feeling too heavy.

Return the cooked chicken to the skillet.

Spoon some of the mushroom and spinach sauce over the chicken.

Allow everything to simmer together for a few minutes.

This gives the chicken time to absorb some of the delicious flavors from the sauce.

Garnish with fresh parsley and serve warm.