Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.

In the same skillet, add sliced mushrooms and cook for 4-5 minutes until they release their moisture and become golden brown. Season with a pinch of salt.

Add minced garlic to the mushrooms and cook for 30 seconds until fragrant. Add fresh spinach and cook for 2-3 minutes until wilted, stirring occasionally.

Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and let cook for 3-4 minutes until the sauce begins to thicken slightly.

Stir in grated parmesan cheese and continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.

Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon sauce over the chicken and let simmer for 2-3 minutes to heat through and allow flavors to meld.

Serve the creamy spinach mushroom chicken hot, spooning extra sauce over each portion. Pair with rice, pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.