Ingredients

• 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

1. Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Slice each chicken breast horizontally to form four thinner pieces. If needed, gently pound the thicker parts so all pieces are even in thickness.
3. In a mixing bowl, combine 1 tablespoon of olive oil with the garlic, Italian seasoning, salt, and black pepper. Coat the chicken with this mixture, cover, and place in the refrigerator for 15–30 minutes.
4. Warm the remaining olive oil in a skillet over medium heat. Add the spinach and cook for 2–3 minutes, just until wilted. Remove from heat and set aside.
5. In a separate bowl, beat the softened cream cheese until smooth. Mix in the cooked spinach and ½ cup of the mozzarella cheese (and Parmesan if you choose to use it).
6. For extra flavor, you may briefly sear the marinated chicken in a hot skillet for 1–2 minutes on each side.
7. Place the chicken pieces in the prepared baking dish. Spread the cream cheese and spinach mixture evenly over the top, then sprinkle with the remaining mozzarella cheese.
8. Bake for 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted with a light golden color.
9. Allow the dish to sit for 5 minutes before serving.

• If using frozen spinach, thaw it completely and squeeze out any excess liquid before adding.
• Store leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Chicken thighs can be used instead of breasts for a more tender result.