Preheat your oven to 375°F (190°C). Lightly grease your skillet or baking dish with olive oil.

Season the chicken breasts with salt, pepper, and Italian herbs.

Heat olive oil in the skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown but not fully cooked through. Remove and set aside.

In the same skillet, add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent.

Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Stir frequently.

In a mixing bowl, combine Greek yogurt with a pinch of salt and pepper. Stir the sautéed spinach mixture into the yogurt until evenly mixed.

Place seared chicken breasts back into the skillet on top of the spinach mixture. Spoon remaining spinach-yogurt mixture over the chicken to coat it well.

Sprinkle shredded mozzarella cheese evenly over the top.

Bake uncovered for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and cheese is bubbly and lightly browned.

Let rest 5 minutes before serving.