Start by patting the chicken breasts dry with a paper towel—this helps them sear properly. Season both sides generously with salt, pepper, paprika, and Italian seasoning. Make sure the seasoning is evenly distributed so every bite is flavorful.

Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the chicken into the pan. Let it cook undisturbed for about 3–4 minutes on one side until a golden crust forms, then flip and cook the other side for another 3–4 minutes. You’re not cooking it fully here—just building flavor and sealing in the juices.

Reduce the heat slightly and add minced garlic to the same skillet. Stir it around for about 30 seconds until fragrant, being careful not to burn it. Then pour in the heavy cream and add the cream cheese. Stir continuously until the cream cheese melts completely and the sauce becomes smooth and creamy.

Add the spinach and chopped artichokes directly into the creamy mixture. Stir gently and let it cook for a couple of minutes until the spinach wilts down. If you're using frozen spinach, make sure it’s fully drained beforehand to avoid excess water in the sauce.

Sprinkle in the shredded mozzarella and grated parmesan cheese. Stir slowly until the cheese melts into the sauce, making it thick, rich, and slightly stretchy. Taste the sauce at this stage and adjust seasoning if needed.

Transfer the seared chicken into a baking dish, placing the pieces evenly. Pour the creamy spinach artichoke mixture over the chicken, making sure each piece is well coated. You can spread it slightly with a spoon so everything is evenly covered.

Place the baking dish into a preheated oven at 180°C (350°F) and bake for 20–25 minutes. The chicken should be fully cooked through, and the sauce should be bubbling gently around the edges.

Remove the dish from the oven and let it rest for a few minutes. This helps the sauce thicken slightly and allows the flavors to settle. Serve warm, spooning extra sauce over the chicken for the best experience.