Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch medallions
  • 10 oz fresh baby spinach
  • 12 oz cremini mushrooms, sliced thick
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1.5 tbsp olive oil, divided
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 0.25 cup shredded mozzarella cheese
  • 0.5 tsp salt

Instructions:

  1. Heat 1 tablespoon of olive oil in a 12-inch cast iron skillet over medium-high heat. Add the sliced mushrooms in a single layer and dry-sear for 5 minutes without stirring until they are mahogany-browned. Add minced garlic, thyme, and oregano; sauté for 1 minute then remove the mixture from the pan and set aside.
  2. In the same skillet, add the remaining olive oil. Season the chicken medallions with salt and smoked paprika. Sear for 2 minutes per side until a golden crust forms, keeping the centers slightly undercooked for the oven finish.
  3. Add the fresh baby spinach to the hot pan and cook for 60 seconds until collapsed. Transfer spinach to a fine-mesh sieve and squeeze out all excess moisture.
  4. Return the mushrooms and chicken to the skillet. Pour the heavy cream over the ingredients and stir gently to deglaze the brown bits (fond) from the pan bottom.
  5. Top the mixture with grated parmesan and mozzarella cheese. Transfer the skillet to a preheated oven (or under the broiler) and bake until the cheese is bubbly and golden and the chicken reaches an internal temperature of 165°F.