Ingredients

• Chicken: 4 boneless, skinless chicken breasts or thighs

• Vegetables: 1 cup sliced mushrooms, 2 cups fresh spinach

• Sauce: 1 cup heavy cream, ½ cup chicken broth, 2 cloves minced garlic

• Cheese: ½ cup shredded mozzarella or parmesan cheese

• Seasoning: 1 tbsp olive oil, salt, and black pepper to taste

Instructions

1. Prep the Oven and Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry, then season both sides generously with salt and black pepper.

2. Sear the Chicken: Heat the olive oil in a skillet over medium-high heat. Sear the chicken for about 3–5 minutes on each side until nicely golden brown (it doesn’t need to be fully cooked through yet). Transfer the chicken into a baking dish.

3. Sauté the Veggies: In the same skillet, add the sliced mushrooms and minced garlic. Sauté for 3 minutes until the mushrooms soften. Add the fresh spinach and stir just until it begins to wilt (about 1 minute).

4. Make the Cream Sauce: Pour the heavy cream and chicken broth directly into the skillet with the vegetables. Bring the mixture to a gentle simmer for 2 minutes, letting it thicken slightly. Season with a pinch of salt and pepper.

5. Assemble and Bake: Pour the creamy spinach and mushroom sauce entirely over the chicken in the baking dish. Top evenly with the shredded cheese.

6. Bake: Place in the oven and bake for 15–20 minutes, or until the chicken is fully cooked through and the cheese is melted, bubbly, and golden brown on top.