1. 1. Prepare the Chicken: Start by patting the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create thinner cutlets, about 1/2-inch thick. Season both sides generously with salt and black pepper.

2. 2. Saute Aromatics: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chopped onion and cook for 3-4 minutes until it softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3. Cook the Chicken: Push the onions and garlic to one side of the skillet. Add the seasoned chicken cutlets to the pan in a single layer. Cook for 4-6 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165 F). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

4. 4. Wilt the Spinach: Add the fresh spinach to the same skillet, stirring it into the residual oil and aromatics. Cook for 2-3 minutes, stirring occasionally, until the spinach has completely wilted down. If the pan seems dry, you can add a tiny splash of chicken broth.

5. 5. Create the Ricotta Sauce: Reduce the heat to low. In the skillet with the spinach, stir in the ricotta cheese, grated Parmesan cheese, lemon zest, lemon juice, and Italian seasoning. Mix well until everything is combined and the sauce is creamy and warm. If the sauce seems too thick, add a tablespoon or two of chicken broth until it reaches your desired consistency. Taste and adjust seasoning with more salt and pepper if needed.

6. 6. Combine and Serve: Return the cooked chicken cutlets to the skillet, nestling them into the lemon ricotta spinach sauce. Spoon some of the sauce over the chicken. Serve immediately, perhaps with an extra squeeze of fresh lemon juice or a sprinkle of fresh parsley for garnish.