1. Start by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, and add the chicken. Cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the butter. Once melted, add the onions and sauté until translucent. Stir in the garlic and cook for another minute until fragrant.
3. Add the mushrooms to the skillet, cooking until they are soft and lightly browned. This should take about 5-6 minutes. A pinch of salt here helps draw out the moisture from the mushrooms.
4. Pour in the heavy cream and bring it to a simmer. Let it thicken slightly before adding the spinach. Stir until the spinach wilts down.
5. Sprinkle in the Parmesan cheese and nutmeg, stirring until the cheese is melted and the sauce is creamy. Stir in the lemon juice for a little brightness.
6. Return the chicken to the skillet, spooning the sauce over the top. Let everything cook together for another 5 minutes, allowing the flavors to meld and the chicken to heat through.

Cooking is my therapy, and I find there’s something so satisfying about watching ingredients transform into something beautiful and delicious. This dish is no exception, as it brings together textures and flavors that are truly a delight.