1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for 5 minutes until it thickens slightly.
5. Add the fresh spinach to the sauce and cook until wilted, about 2 minutes.
6. Return the chicken breasts to the skillet, spooning the sauce over them. Allow the chicken to heat through for 2-3 minutes.
7. Finish with a squeeze of lemon juice and, if desired, stir in a tablespoon of butter for extra richness.

Pro tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F — a little trick I picked up during a cooking class in Italy, reminding me of the importance of precision in achieving perfect results.