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PdfPreheat your oven to 190°C. Lightly grease a 23 x 33 cm casserole dish.
Directly in the casserole dish, combine the uncooked pearl couscous, raw chicken pieces, sliced mushrooms, spinach, and cherry tomatoes. Pour in the 600 ml of chicken stock, heavy cream, olive oil, lemon juice, garlic, and all your seasonings. Stir in half of the mozzarella and half of the parmesan. Mix well to ensure the couscous is evenly distributed.
Cover the dish tightly with aluminum foil. This keeps the steam inside to cook the raw chicken thoroughly and keeps the pearl couscous perfectly plump. Bake for 25 minutes.
Carefully remove the foil. Give the mixture a quick stir, then scatter the remaining mozzarella and parmesan evenly over the top. Return the dish to the oven uncovered for another 12 to 15 minutes, until the chicken is fully cooked through (internal temperature of 74°C) and the cheese topping is melted, bubbly, and golden brown.
Let it sit for 5 minutes before serving so the remaining juices settle.