Pat the chicken completely dry using paper towels before seasoning. This helps the chicken develop a beautiful golden crust instead of steaming in the skillet. Season both sides evenly with salt, black pepper, oregano, and turmeric, making sure every piece is well coated. Let the chicken sit at room temperature for about 10 minutes while you prepare the remaining ingredients. This small step helps the chicken cook more evenly and stay juicy inside.

Heat the olive oil in a large skillet over medium heat until the oil looks slightly shimmering but not smoking. A properly heated skillet is important because it helps create flavor through browning. Carefully place the chicken into the skillet without overcrowding the pan. If needed, cook in batches to avoid steaming the chicken.

Sear the chicken for several minutes on the first side without moving it around too much. Once the underside becomes deeply golden and releases naturally from the skillet, flip the chicken and cook the second side until beautifully browned as well. The chicken does not need to be fully cooked yet since it will finish simmering later in the sauce. Transfer the chicken to a plate and set aside while keeping all the flavorful browned bits in the skillet.

Add the sliced mushrooms directly into the same skillet. At first the mushrooms may seem dry, but after several minutes they will naturally release moisture. Continue cooking, stirring occasionally, until the liquid evaporates and the mushrooms become deeply browned and caramelized. This step adds a rich savory flavor that gives the sauce its comforting homemade taste.

Stir the diced onion into the mushrooms and cook for several minutes until softened, lightly golden, and fragrant. The onions should become tender and slightly sweet without burning. If the skillet looks dry, add a very small splash of olive oil to help everything cook evenly.

Add the minced garlic and stir continuously for about 30 seconds to 1 minute until fragrant. Be careful not to let the garlic burn because burnt garlic can make the sauce taste bitter. The kitchen should smell warm, savory, and incredibly comforting at this stage.

Pour the chicken broth slowly into the skillet while gently scraping the bottom of the pan with a wooden spoon or spatula. This helps lift all the flavorful browned bits left behind from the chicken and mushrooms, adding extra depth to the sauce. Let the broth simmer for a couple of minutes to slightly reduce and concentrate the flavor.

Stir in the heavy cream slowly and reduce the heat slightly so the sauce simmers gently rather than boiling aggressively. Allow the sauce to cook for several minutes until slightly thickened and creamy. Stir occasionally to keep the texture smooth and silky.

Add the fresh lemon juice and spinach to the skillet. Stir gently until the spinach wilts into the creamy sauce. The lemon brightens the richness of the cream beautifully and helps balance the savory flavors. Taste the sauce and adjust the salt or pepper if needed.

Return the chicken along with any juices from the plate back into the skillet. Spoon some of the creamy mushroom sauce over the chicken and let everything simmer gently for several more minutes until the chicken is fully cooked and tender. Avoid overcooking to keep the chicken juicy and soft.

Sprinkle fresh parsley over the finished dish right before serving for a fresh burst of flavor and color. Serve warm with cauliflower rice, roasted vegetables, zucchini noodles, or your favorite low-carb side while the sauce is still creamy and comforting.