Slice chicken breasts horizontally into 4 uniform cutlets. Season both sides with salt and pepper. Lightly coat cutlets in almond flour, shaking off excess.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Sear cutlets for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.

Top cutlets with shredded mozzarella. Cover pan with a lid for 1 minute until cheese melts. Transfer chicken to a warm plate.

In the same skillet, add ½ tablespoon olive oil and baby spinach. Sauté 1–2 minutes until barely wilted. Spread spinach across the bottom of a serving platter.

Add remaining 1 tablespoon olive oil to skillet. Add cremini mushrooms in a single layer and cook undisturbed for 3–4 minutes until deeply browned. Stir, cook 2 more minutes, then stir in minced garlic for 1 minute.

Pour ⅓ cup chicken broth to deglaze the skillet, scraping up browned bits. Add remaining ½ cup chicken broth, lemon juice, and capers. Simmer 3–4 minutes until slightly reduced and glossy. Stir in fresh parsley.

Place cheesy chicken cutlets over the spinach bed. Arrange mushrooms around the chicken, pour warm caper sauce over top, and garnish with fresh rosemary.