1. 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for 6-7 minutes on each side until the chicken is browned and cooked through. Remove from the pan and set aside.

2. 2. In the same pan, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for 5-6 minutes until softened and browned. Add the minced garlic and cook for an additional 1-2 minutes, allowing the garlic to become fragrant.

3. 3. Add the chopped spinach to the pan and sauté for 2-3 minutes until it wilts. Pour in the chicken broth and stir, scraping up any bits stuck to the pan for extra flavor.

4. 4. Reduce the heat to low. Pour in the heavy cream and stir to combine. Allow the mixture to simmer for 2-3 minutes until the sauce thickens slightly. Add the grated parmesan cheese and stir until melted and smooth.

5. 5. Slice the cooked chicken breasts and return them to the pan with the spinach and mushroom mixture. Let everything cook together for 2-3 more minutes, allowing the chicken to absorb the flavors.

6. 6. Serve the chicken over the creamy spinach and mushroom sauce, garnished with fresh thyme or additional parmesan cheese if desired. Enjoy your low-carb meal!