Preheat oven to 375 degrees
In a large bowl add cream cheese, sour cream, vegetable soup mix, and half of the mushrooms and mix together well. Set aside.
Heat olive oil in a large skillet over medium-high heat and dry the chicken using a paper towel to remove any excess moisture. Season the chicken with salt and pepper.
Place seasoned chicken in the heated skillet and sear for 3-4 minutes on each side, or until golden brown. Remove chicken from skillet once cooked and place on a lined and greased baking sheet and bake for an additional 15 minutes.
In the same skillet, add a drizzle of olive oil followed by the minced garlic and chopped onion. Sautee on medium heat until fragrant and softened, approximately 3 minutes.
Next, add the chicken broth and let simmer for 3-5 minutes, or until the broth reduces by half.
Turn the heat to low and add the spinach.
Simmer until spinach is tender and wilted.
Once the spinach is soft, add everything from the pan into the bowl that contains the spinach dip mixture and stir well until thoroughly combined.
Using the same pan, add the rest of the mushrooms on low heat until warmed thoroughly.
When the chicken is done baking, remove from the oven and place on a serving dish.
Top with the spinach dip mixture and mushrooms.
Garnish with chopped parsley and jalapenos.
Serve and Enjoy!