Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 10 oz cremini mushrooms, thick-sliced
  • 2 cups fresh spinach, packed
  • 4 oz full-fat cream cheese, softened and cubed
  • 1/2 cup heavy whipping cream
  • 1/2 cup chicken bone broth
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 tbsp avocado oil

Instructions:

  1. Set a large oven-safe skillet over medium-high heat. Add sliced mushrooms to the dry pan for 2 minutes to release moisture. While the mushrooms are searing, mince your garlic and cube the chicken.
  2. Add avocado oil to the skillet and sauté mushrooms until deeply browned. Remove mushrooms from the pan and set aside.
  3. Reduce heat to medium. In the same skillet, whisk together the heavy cream, chicken bone broth, and cubed cream cheese. Stir until the cheese is melted and the sauce is smooth and emulsified. By the time the sauce is simmering, everything is ready to be assembled.
  4. Stir in the minced garlic, dried thyme, and smoked paprika. Allow the sauce to simmer and thicken for 2-3 minutes.
  5. Fold in the fresh spinach and the seared mushrooms. Add the raw chicken breast cubes, ensuring they are submerged in the sauce.
  6. Top the mixture evenly with shredded mozzarella and grated parmesan cheese.
  7. Place the skillet in a preheated oven at 400°F (200°C) or under a broiler for 5-7 minutes until the chicken is cooked through and the cheese is bubbly and golden brown.