Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cut chicken breasts in half horizontally to make thin cutlets. Pound thicker ends for even thickness.
- In a bowl, whisk 1 tablespoon olive oil, garlic, Italian seasoning, salt, and black pepper. Toss chicken in marinade and refrigerate 15–30 minutes.
- In a skillet, heat remaining olive oil and sauté spinach 2–3 minutes until wilted. Set aside.
- Beat cream cheese, stir in spinach and ½ cup mozzarella (and Parmesan if using).
- Optionally sear marinated chicken 1–2 minutes per side for extra flavor.
- Arrange chicken in the dish, spread cream cheese-spinach mixture over it, and top with remaining mozzarella.
- Bake 20–30 minutes until chicken reaches 165°F (75°C) and cheese is melted and lightly browned.
- Let rest 5 minutes before serving.
Notes
- Frozen spinach can be used if thawed and excess moisture squeezed out.
- Leftovers store in an airtight container for up to 3 days or freeze for 2 months.
- Chicken thighs can be substituted for juicier results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving