4 boneless, skinless chicken breasts

Salt and pepper to taste

1 tsp dried thyme

1 cup sliced mushrooms

2 cups fresh spinach

1 cup shredded mozzarella cheese (or a non-dairy alternative)

1 small onion, chopped

2 cloves garlic, minced

1 cup chicken broth (non-alcoholic)

2 tbsp olive oil

1 tbsp cornstarch (mixed with a little water)

Season chicken with salt, pepper, and thyme. In a skillet, heat olive oil over medium heat and cook chicken until golden brown. Set aside.

In the same skillet, add onions and garlic. Cook until tender. Add mushrooms and cook until soft.

Add spinach to the skillet and cook until wilted.

Return chicken to the skillet. Add chicken broth and bring to a simmer.

Mix cornstarch with water and add to the skillet to thicken the sauce.

Sprinkle mozzarella cheese over the chicken. Cover and cook until cheese melts.

For a dairy-free version, use a plant-based cheese alternative.

Serve with a side of rice or your favorite gluten-free pasta for a complete meal.