Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Pat chicken dry and season with a pinch of salt, pepper, and smoked paprika.

Sear the chicken: Warm 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear 2–3 minutes per side until just opaque on the edges. It does not need to be fully cooked. Transfer to a plate.

Sauté the mushrooms: Add another tablespoon of oil. Toss in mushrooms and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until they release moisture and brown. Browning builds deep flavor.

Add aromatics and greens: Stir in diced onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant. Fold in spinach or kale and cook until wilted. If using kale, give it an extra minute.

Make the sauce base: In a bowl, whisk broth with cornstarch until smooth. Pour into the skillet and bring to a gentle simmer, stirring. It will thicken slightly.

Finish the creamy mix: Reduce heat to low. Whisk in Greek yogurt (or whipped cottage cheese), thyme, and a small pinch of salt and pepper. Keep the heat low so the yogurt doesn’t curdle. Stir until smooth and creamy.

Combine in the dish: Add the partially cooked chicken to the prepared baking dish. If using quinoa, beans, or rice, stir them in now. Pour the mushroom-yogurt sauce over the top and gently mix to coat everything evenly.

Add cheese: Sprinkle mozzarella evenly over the casserole. Top with Parmesan for a savory crust.

Bake: Cover with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until bubbling at the edges and the internal temperature of the chicken reaches 165°F (74°C).

Rest and garnish: Let it rest 5–10 minutes so it sets. Sprinkle with chopped parsley or chives. Taste and adjust salt and pepper if needed.