Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • ½ small onion, finely diced
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • ¼ cup chicken bone broth
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • salt, to taste
  • black pepper, to taste
  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Heat the butter and olive oil in your pan over medium high heat.
  2. Add the sliced mushrooms and let them sit. Do not stir them for 3 minutes until they develop a mahogany colored crust. Note: This creates the depth of flavor.
  3. Toss in the diced onions and minced garlic. Stir them around for about 2-3 mins until the onions look translucent and smell nutty.
  4. Lower the heat to medium. Stir in the softened cream cheese, heavy cream, and bone broth.
  5. Whisk the mixture continuously for 2 mins until the sauce is smooth and coats the back of a spoon.
  6. Stir in the thyme, smoked paprika, salt, and pepper.
  7. Fold in the cubed chicken and chopped spinach. Stir gently until every piece is fully enveloped in the velvety sauce.
  8. Transfer the mixture to your baking dish. Top evenly with mozzarella, then sprinkle the Parmesan on top.
  9. Bake for 20-25 minutes until the cheese is bubbling and golden brown.
  10. Use a thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C).