4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cream cheese, softened

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

3 cups fresh spinach, chopped

1/2 cup chicken broth

1 tablespoon fresh parsley, chopped (for garnish)

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
Cook the chicken for 5-7 minutes per side, until golden brown and cooked through. Remove from heat and set aside.
In the same skillet, add cream cheese, sour cream, and chicken broth. Stir and cook over medium heat until the cream cheese is fully melted and the mixture is smooth.
Add the spinach and cook for another 2-3 minutes until wilted.
Stir in grated Parmesan cheese and half of the mozzarella cheese.
Slice the cooked chicken breasts and arrange them in a greased 9×13-inch casserole dish.
Pour the creamy spinach mixture over the chicken and sprinkle the remaining mozzarella cheese on top.
Bake for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish with fresh parsley before serving.

For a vegetarian version, substitute chicken with tofu or extra vegetables like mushrooms and zucchini.

If you prefer a different flavor, mix in sharp cheddar or Gruyère cheese.

Add red pepper flakes for a spicy kick, or top with hot sauce before baking.

For a low-carb option, use vegetable broth and skip the mozzarella topping.