Now let’s get cooking! Follow these steps for a perfect bake:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chicken strips and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
4. Add the sliced mushrooms to the skillet and cook until they are tender and lightly browned, about 4 minutes. Stir in the fresh spinach and cook until wilted.
5. Pour in the heavy cream and chicken broth, and season with dried thyme, salt, and pepper. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
6. Return the chicken to the skillet, ensuring it is well coated with the sauce. Transfer the mixture into a baking dish.
7. Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top of the dish.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the bake is bubbling.
9. Let it cool for a few minutes before serving. Enjoy!

As my abuela used to say, “Cooking is about listening to the food,” so feel free to adjust the seasoning to your taste along the way.