Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 10 oz (280g) fresh spinach, roughly chopped (or 5oz frozen)
  • 4 oz (115g) cream cheese, softened
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/4 cup (30g) shredded mozzarella cheese
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: Red pepper flakes, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until browned and softened, about 7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add chicken pieces to the skillet and cook until browned on all sides and cooked through. Internal temperature should reach 165°F (74°C).
  4. Add spinach to the skillet and cook until wilted. If using frozen, make sure excess moisture is removed.
  5. Reduce heat to low. Stir in cream cheese until melted and smooth. Gradually whisk in heavy cream until combined.
  6. Stir in Parmesan cheese, thyme, garlic powder, salt, and pepper. Adjust seasoning to taste. Add red pepper flakes, if desired.
  7. Pour the chicken spinach and mushroom mixture into the prepared baking dish. Spread evenly. Sprinkle mozzarella cheese over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Let stand for 5-10 minutes before serving.