Ingredients:

  • 1.5 lbs chicken thighs, boneless skinless, cut into 1-inch pieces
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 lb cremini mushrooms, sliced
  • 4 cloves fresh garlic, minced
  • 2 cups fresh baby spinach
  • 2 tbsp salted butter
  • 4 oz cream cheese, softened
  • 0.5 cup heavy cream
  • 0.25 cup chicken bone broth
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 1 tsp dried thyme

Instructions:

  1. Preheat your oven to 400°F (200°C). Season the bite-sized chicken thigh pieces with sea salt and cracked black pepper.
  2. In a large cast iron skillet over medium-high heat, melt the salted butter. Sear the chicken in batches until golden brown on the outside (not fully cooked through). Remove chicken and set aside. Allow chicken to rest for 5 minutes, ensuring juices run clear and no pink remains before proceeding.
  3. In the same skillet, add the sliced cremini mushrooms. Sauté until they release their moisture and turn a deep mahogany brown. Add the minced garlic during the last minute of sautéing.
  4. Stir in the fresh baby spinach until just wilted. Remove from heat.
  5. In a separate bowl, whisk together the softened cream cheese, heavy cream, chicken bone broth, and dried thyme until a smooth emulsion forms.
  6. Combine the seared chicken and mushroom mixture in a 9x13 inch baking dish. Pour the cream sauce over the top and stir gently to coat.
  7. Top the casserole evenly with shredded mozzarella and grated parmesan cheese. Bake for 15-20 minutes until the sauce is bubbling and the cheese crust is golden brown. Ensure chicken reaches an internal temperature of 165°F (74°C).