Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 10 oz fresh baby spinach, roughly chopped
  • 1/2 cup dry white wine
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp nutmeg
  • Salt to taste
  • Cracked black pepper to taste
  • 1 cup low-moisture shredded mozzarella
  • 1/2 cup panko breadcrumbs
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Pat the chicken pieces dry with paper towels. Season with salt, pepper, and smoked paprika. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken in a single layer until golden (approx. 3 minutes per side). Remove chicken from the pan while still slightly under-finished.
  2. In the same skillet, sauté the diced onions until translucent. Add the chopped spinach and white wine; cover for 60 seconds to wilt. Transfer to a fine-mesh strainer and press firmly to remove all excess liquid to prevent a watery casserole.
  3. Wipe the skillet and melt the butter over medium heat. Whisk in the flour for 1-2 minutes to create a light roux. Gradually whisk in the room-temperature milk until the sauce thickens and coats the back of a spoon.
  4. Stir in the Parmesan cheese and nutmeg. Return the seared chicken and drained spinach to the skillet, folding them into the sauce.
  5. Top the mixture with shredded mozzarella and panko breadcrumbs. Bake at 375°F (190°C) for 15-20 minutes until the topping is golden brown and the sauce is bubbling. Garnish with fresh parsley before serving.