Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (8g) all-purpose flour
  • 1 tbsp (15g) unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc, optional)
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 4 oz (115g) cream cheese, softened
  • 5 oz (140g) baby spinach
  • 1/4 cup (25g) grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 1/2 cup (50g) shredded mozzarella cheese

Instructions:

  1. Toss chicken pieces with olive oil, salt, pepper, and flour.
  2. Brown chicken in a skillet until lightly cooked, set aside.
  3. Melt butter in the same skillet. Add onion and mushrooms, cook until softened and lightly browned. Add garlic and cook until fragrant.
  4. Deglaze the pan with white wine (if using), scraping up any browned bits. Add chicken broth and bring to a simmer.
  5. Stir in heavy cream and cream cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
  6. Add spinach and cook until wilted.
  7. Add the cooked chicken back to the skillet and stir to combine.
  8. Pour the mixture into the prepared baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.
  9. Bake in preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.