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## Step-by-Step Instructions
### Step 1: Preparing the Chicken
Start by preparing the chicken breasts. If they are particularly thick, you may want to slice them horizontally into thinner cutlets to ensure even cooking. Pat the chicken dry using paper towels—this helps with getting a good sear. Season both sides of the chicken with **salt**, **pepper**, **dried thyme**, and **oregano** for extra flavor.
Heat a large skillet over medium-high heat and add **2 tablespoons of olive oil**. Once the oil is hot and shimmering, add the chicken breasts to the pan. Sear them for about **4-5 minutes** on each side, until golden brown and cooked through. The internal temperature of the chicken should reach **165°F (75°C)** when measured with a meat thermometer.
Once the chicken is cooked, transfer it to a plate and set it aside while you prepare the mushroom sauce.
### Step 2: Cooking the Garlic Mushrooms
In the same skillet, add **2 tablespoons of butter** and **1 tablespoon of olive oil**. Allow the butter to melt, then add the minced **garlic**. Sauté for about **1 minute**, until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can become bitter.
Next, add the **sliced mushrooms** to the skillet. Stir occasionally and cook them for about **5-7 minutes** until the mushrooms release their moisture and become golden brown. Mushrooms shrink as they cook, so make sure they’re spread evenly in the pan to get that caramelized texture.
### Step 3: Making the Creamy Sauce
Once the mushrooms are perfectly browned, add **1/2 cup chicken broth** to the skillet. Let it simmer for **2 minutes**, scraping up any flavorful brown bits from the bottom of the pan. Then add the **heavy cream** and **Dijon mustard** (if using). Stir everything together and bring the mixture to a simmer. Allow the sauce to cook for about **3-4 minutes**, or until it thickens to a creamy consistency.
Taste the sauce and adjust the seasoning with **salt** and **pepper** to your liking. The sauce should have a rich, savory flavor with a slight tang from the mustard.
### Step 4: Adding the Spinach
Once the sauce is ready, it’s time to add the spinach. In a separate pan, heat **1 tablespoon of olive oil** over medium heat. Add the **fresh spinach** and sauté for about **2-3 minutes**, until the spinach wilts down. You may need to do this in batches if the spinach doesn’t all fit in the pan at once.
Season the spinach with **salt** and **pepper** to taste. Once the spinach is wilted and tender, remove it from the heat and set it aside.
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