Ingredients:

  • 1½ lb boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1/4 tsp ground nutmeg
  • 1/2 cup chicken broth (reduced sodium)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, toss the 1½ lb cubed chicken with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder until evenly coated.
  3. Spread the seasoned chicken in an even layer at the bottom of a 9x13 inch baking dish.
  4. In a medium saucepan over medium heat, melt 2 tbsp butter. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
  5. Whisk in 2 cups heavy cream and 1/2 cup chicken broth, bringing it to a gentle simmer.
  6. Slowly whisk in 1 cup of Parmesan cheese and 1/4 tsp nutmeg until the sauce is smooth and thickened.
  7. Pour the sauce evenly over the chicken in the baking dish.
  8. Top with a uniform layer of 1 cup mozzarella cheese and 1/4 cup grated Parmesan cheese.
  9. Bake for 25–30 minutes. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
  10. Garnish with 1 tbsp fresh chopped parsley immediately after removing from the oven.