Season the Chicken: Begin by seasoning your boneless, skinless chicken breasts with salt and ground black pepper. Allow the seasoned chicken to rest at room temperature for about 10-15 minutes, which helps enhance the flavor.

Sear the Chicken: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 6-7 minutes on each side until they turn golden brown and are cooked through. Remove from the skillet and keep warm.

Sauté the Spinach: In the same skillet, add a little more olive oil if needed, then toss in minced garlic. Sauté for 30 seconds until fragrant before adding fresh spinach. Cook until wilted, about 2-3 minutes, and then set aside.

Prepare the Sauce: Pour in the heavy cream, scraping up any delicious brown bits from the bottom of the skillet. Stir in grated Parmesan cheese and lemon juice, letting it simmer gently for a couple of minutes until slightly thickened.

Combine Ingredients: Return the cooked chicken and sautéed spinach to the skillet, spooning the creamy sauce over everything. Let simmer for an additional 2-3 minutes, allowing the flavors to meld together beautifully.

Garnish and Serve: Remove from heat and sprinkle with fresh basil and dried oregano. Serve your Chicken Florentine hot, allowing the rich aroma to fill your kitchen as you feast on this flavorful dish.