Step 1: Prepare the Chicken Breasts

• Preheat your oven to 375°F (190°C).
• Pat the chicken breasts dry using paper towels and season both sides generously with salt and freshly ground black pepper.
• In a large oven-safe skillet or a heavy-bottomed pan, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for 4-5 minutes per side until golden brown. The chicken doesn’t need to be fully cooked; it will finish in the oven. Remove the chicken from the skillet and set it aside.

Step 2: Sauté the Spinach

• In the same skillet, add 1 tablespoon of unsalted butter. Once melted, add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.

Step 3: Prepare the Alfredo Sauce Mixture

• In a medium mixing bowl, combine the Alfredo sauce, garlic powder, onion powder, Italian seasoning, and chopped fresh parsley. Stir until well blended.
• Add the sautéed spinach to the Alfredo sauce and mix thoroughly.

Step 4: Assemble the Chicken Bake

• Place the seared chicken breasts in a large baking dish in a single layer. Pour the spinach-Alfredo sauce mixture evenly over the chicken, ensuring each piece is generously coated.
• Sprinkle the shredded mozzarella and Parmesan cheeses over the chicken.

Step 5: Make the Parmesan Crust

• In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, melted butter, and dried Italian herbs. Stir until the mixture resembles coarse crumbs.
• Sprinkle the Parmesan crust mixture evenly over the cheesy chicken bake.

Step 6: Bake the Chicken

• Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the crust is golden brown.
• If necessary, turn on the broiler for the last 2-3 minutes to get an extra crispy crust. Keep a close eye to prevent burning.