Begin by patting your boneless, skinless chicken breasts dry and seasoning them generously with salt, pepper, Italian seasoning, and paprika. Allow the seasoned chicken to marinate for about 10 minutes.

Heat a large oven-safe skillet over medium-high heat and drizzle in some olive oil. Once the oil shimmers, add the marinated chicken, cooking for 1-2 minutes on each side until it’s lightly browned.

In the same skillet, add a touch more olive oil and a bit of butter. Toss in the sliced cremini mushrooms, sautéing for 5-6 minutes until they soften and release their moisture. Then add minced garlic.

Pour in the chicken broth to deglaze the skillet. Stir in the heavy cream and grated Parmesan cheese, allowing the mixture to simmer for 3-5 minutes until it thickens slightly.

Fold in the fresh baby spinach until it wilts down. Taste and adjust the seasoning with salt and pepper. Return the seared chicken to the skillet.

Preheat your oven to 400°F (200°C). Sprinkle more mozzarella and the remaining Parmesan over the dish. Bake for 18-22 minutes.

After removing the bake from the oven, let it rest for about 5 minutes. Consider garnishing with freshly chopped herbs before serving.