Ingredients:–
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, washed and chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons cream cheese
- Fresh parsley, chopped (for garnish)
Instructions:–
- Preheat your oven to 375°F (190°C).
- Season both sides of the chicken breasts with salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until they start to release their moisture.
- Add the chopped spinach to the skillet and cook until wilted.
- Pour in the chicken broth, heavy cream, and add the cream cheese. Stir until the cream cheese is melted and the sauce is well combined.
- Place the seared chicken breasts back into the skillet, nestling them into the spinach and mushroom mixture.
- Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving….