Preheat your oven to 400°F (200°C). Gather and prepare your ingredients.

Season the chicken generously with salt, pepper, Italian seasoning, and paprika. Pat the chicken dry with paper towels.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and sear for 1-2 minutes on each side until lightly browned. Remove from skillet to rest.

In the same skillet, add more olive oil and butter, then add sliced mushrooms with a pinch of salt. Sauté for 5-6 minutes.

Stir in minced garlic and sauté for 30 seconds. Deglaze the skillet with chicken broth, then add heavy cream and Italian seasonings, simmering for 1-2 minutes until sauce thickens.

Fold in the fresh spinach into the sauce until wilted. Nestle the browned chicken back into the skillet.

Sprinkle mozzarella and remaining Parmesan over the chicken and sauce, or transfer to a baking dish if needed.

Bake for 18-22 minutes until chicken reaches 165°F and cheese is melted and bubbly.

Broil for 1-2 minutes for extra crispiness, watching closely to avoid burning.

Let the dish rest for 5 minutes before serving. Enjoy with a side salad or low-carb accompaniments.