1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook until browned on both sides, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the chicken broth, allowing it to simmer for 2-3 minutes, scraping up any browned bits from the pan.
5. Reduce the heat to medium, stir in the heavy cream, and bring to a gentle simmer.
6. Add the Parmesan cheese, stirring until the cheese has melted and the sauce is smooth and creamy.
7. Return the chicken breasts to the skillet, spooning the sauce over them. Add the spinach and lemon juice, allowing the spinach to wilt, about 2-3 minutes.
8. Sprinkle dried Italian herbs over the dish, and let it simmer for a few more minutes until the chicken is cooked through and the sauce has thickened.
9. Serve hot, garnished with additional Parmesan cheese if desired.

Remember, cooking is an art, not a science. Feel free to adjust the seasonings to your taste—perhaps a dash of nutmeg or a sprinkle of red pepper flakes for a little heat.