Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 12 oz cremini mushrooms, thickly sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp grass-fed butter
  • 6 cloves garlic, minced
  • 4 oz full-fat cream cheese, softened and cubed
  • 0.5 cup heavy cream
  • 0.25 cup chicken bone broth
  • 1 tsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 1 cup shredded mozzarella cheese
  • 0.25 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Pat the chicken thighs dry with paper towels. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add chicken in a single layer and sear until a golden-brown crust forms, approximately 3-4 minutes per side. Remove chicken from the skillet and set aside.
  2. In the same skillet, add the butter and sliced mushrooms. Sauté over high heat until the mushrooms release their liquid and reach a dark golden color, approximately 5-6 minutes to ensure maximum umami flavor.
  3. Reduce heat to medium. Add minced garlic, thyme, and smoked paprika to the mushrooms. Cook for 1 minute until the garlic is fragrant, being careful not to burn it.
  4. Add the cubed cream cheese, chicken bone broth, and heavy cream to the skillet. Whisk constantly until the cream cheese has melted and the sauce is perfectly emulsified and velvety.
  5. Fold in the fresh baby spinach and stir until just wilted. Season the sauce with salt and cracked black pepper to taste.
  6. Return the seared chicken to the skillet, nesting the pieces into the sauce. Top the entire mixture with shredded mozzarella and grated Parmesan cheese.
  7. Transfer the skillet to the oven and bake at 400°F (200°C) until the cheese is bubbly and golden brown, approximately 15-20 minutes and the chicken has reached an internal temperature of 170°F. Let rest for 5 minutes. Garnish with fresh thyme before serving.