Ingredients:

  • lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • Tbsp olive oil or avocado oil
  • Tbsp unsalted butter
  • oz Cremini (Baby Bella) mushrooms, sliced thickly
  • large garlic cloves, minced finely
  • tsp fresh thyme leaves (or 1/2 tsp dried)
  • Salt and freshly ground black pepper, to taste
  • cup low sodium chicken broth
  • cup heavy whipping cream
  • oz full fat cream cheese, cubed and softened
  • tsp Dijon mustard
  • /2 tsp smoked paprika
  • cup shredded low-moisture mozzarella cheese
  • Tbsp fresh parsley, chopped (for finishing)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease your casserole dish if not using an oven-safe skillet.
  2. Season chicken cubes generously with salt and pepper. Heat 1 Tbsp oil in the skillet over medium-high heat. Brown chicken in batches; do not overcrowd. Remove chicken and set aside.
  3. Reduce heat to medium. Melt the butter in the same skillet. Add the sliced mushrooms and cook until they have released their liquid and started to brown (about 6-8 minutes).
  4. Add minced garlic and thyme to the mushrooms. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
  6. Whisk in the cream cheese cubes, heavy cream, Dijon mustard, and smoked paprika until the sauce is smooth and beginning to thicken. Taste and adjust seasoning.
  7. Return the seared chicken to the skillet. Stir to coat thoroughly in the sauce. If you’re using a separate casserole dish, transfer the mixture now.
  8. Sprinkle the top evenly with the shredded mozzarella cheese.
  9. Bake for 15–20 minutes, or until the sauce is bubbling happily and the cheese is golden brown and melted through.
  10. Let the casserole rest for 5 minutes before garnishing with fresh parsley and serving piping hot.