Chicken spinach and mushroom low carb oven dish

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 8 oz mushrooms, sliced
• 4 cups fresh spinach, washed and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with garlic powder, onion powder, salt, pepper, oregano, thyme, and paprika. Rub the seasoning evenly on both sides of each chicken breast.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and sear for 2-3 minutes on each side, or until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and cook for 2-3 minutes until they start to brown.
5. Add the chopped spinach to the skillet and cook until it wilts, stirring frequently.
6. Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Allow the broth to simmer for 2-3 minutes.
7. Place the seared chicken breasts back into the skillet, nestling them among the mushrooms and spinach.
8. Sprinkle mozzarella and Parmesan cheese over the chicken breasts.
9. Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
10. Garnish with fresh parsley, if desired, and serve hot.