Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch medallions
  • 8 oz sliced baby bella mushrooms
  • 5 oz fresh baby spinach, packed
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn a deep mahogany colored brown. Note: Don't stir too often; let them sit to get that crust.
  2. Stir in the minced garlic and cook for 60 seconds until the scent is fragrant and nutty. Remove from heat immediately so the garlic doesn't burn.
  3. Preheat your oven to 375°F (190°C). Arrange the chicken medallions in a single layer at the bottom of a greased 9x13 inch baking dish.
  4. Pile the fresh baby spinach directly over the chicken, then spread the sautéed mushroom and garlic mixture evenly over the spinach.
  5. In a small bowl, whisk together the softened cream cheese, heavy cream, oregano, salt, and pepper until the mixture is velvety and smooth.
  6. Pour the cream mixture over the vegetables, smoothing it to the edges of the dish, then sprinkle the shredded mozzarella evenly on top.
  7. Bake for 25-30 minutes until the cheese is bubbling and has developed golden brown spots.
  8. Remove from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly before serving.