We all know it’s good to eat chicken, but sometimes it gets a little boring. Thi…

We all know it’s good to eat chicken, but sometimes it gets a little boring. This was a good change up that everyone liked! This Mozzarella Spinach Chicken from diethood made it all gooood. 👩🏻‍🍳

Ingredients

▢ 4 (1 pound, total) boneless skinless chicken breasts, about ½-inch thick
▢ Cooking oil spray
▢ ½ teaspoon dried basil
▢ ½ teaspoon dried oregano
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ ½ teaspoon sweet paprika
▢ Salt and freshly ground pepper, to taste
1 tablespoon olive oil
1 ½ tablespoons butter, divided
1 small yellow onion, finely diced
4 cloves garlic, minced
3to 4 fresh tomatoes, about 1 pound, chopped (or 14.5 ounces canned fire roasted diced tomatoes)
½ cup low sodium chicken broth or dry white wine
4 cups fresh baby spinach
1 to 1 ½ cup shredded mozz cheese
Fresh chopped parsley, for garnish

Instructions
Lightly coat chicken breasts with olive oil.
In a small mixing bowl combine all the spices. Rub the chicken breasts with the seasoning mix.
Heat olive oil and ½ Tbs butter in a large, 12-inch oven-safe skillet set over medium heat. Add chicken to the hot oil and cook for 5 to 7 min a side, or until cooked through and browned. Remove cooked chicken from skillet and set aside; keep covered.
Add remaining butter to the skillet and melt over medium heat. Add onion and cook for 2 minutes, or until it starts to soften. Stir in garlic and cook for 20 seconds.
Add tomatoes; increase heat to medium-high, and continue to cook for 4 to 5 min or until tomatoes break down and release their juices. If using canned tomatoes, cook until heated through and bubbling.
Stir in chicken broth or wine; cook for 3 minutes. Add spinach and cook for a minute, or until spinach is wilted. Transfer chicken breasts back to the skillet. Top each chicken breast with shredded cheese.
Broil in the oven for 2 to 3 minutes, or until cheese is melted. Remove from oven. Garnish with parsley and serve.