Preheat and prep: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Pat the chicken dry with paper towels and season with salt, pepper, and half the paprika.

Sauté the chicken: Warm the oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes, just until lightly browned on the outside. It will finish in the oven. Transfer to the baking dish.

Soften the broccoli: In the same skillet, add the broccoli with a splash of water. Cook 2–3 minutes until bright green and slightly tender. Drain if needed and add to the baking dish with the chicken.

Make the cream sauce: In a bowl, whisk softened cream cheese, heavy cream, garlic, onion powder, Italian seasoning, remaining paprika, and a pinch of salt and pepper until smooth. If it’s too thick, add a tablespoon of warm water.

Combine in the dish: Add spinach to the baking dish. Pour the cream cheese mixture over the chicken and veggies. Toss gently to coat everything evenly.

Add cheese and bake: Sprinkle shredded cheese over the top. Bake for 18–22 minutes, until the sauce is bubbling and the chicken is cooked through (165°F/74°C internal temp).

Optional broil: For a golden top, broil for 1–2 minutes. Watch closely to avoid burning.

Rest and garnish: Let it rest 5 minutes so the sauce thickens slightly. Sprinkle with parsley or chives, and add red pepper flakes if you like heat.

Portion for meal prep: Divide into 4–6 containers. Let cool fully before sealing and refrigerating.