Ingredients

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 cups fresh spinach
• 8 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese, divided
• 1⁄2 cup Parmesan cheese, optional

Instructions

1. Preheat the oven to 400°F. Lightly coat a 9×13-inch baking dish with butter or cooking spray and set it aside.
2. Slice each chicken breast horizontally to form four thinner pieces. If needed, gently pound the thicker ends so all pieces are even in thickness.
3. In a large bowl, combine 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 15–30 minutes.
4. Warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and sauté, stirring often, until wilted, about 2–3 minutes. Remove from heat and set aside.
5. In a medium bowl, beat the softened cream cheese until creamy. Stir in the cooked spinach, 1/2 cup of the mozzarella, and the Parmesan (if using). Mix until evenly blended.
6. Remove the chicken from the marinade and allow any excess to drip off. If preferred, quickly sear the chicken in the skillet for 1–2 minutes per side. Arrange the chicken in a single layer in the prepared baking dish.
7. Spread the spinach and cream cheese mixture evenly over the chicken. Sprinkle the remaining mozzarella across the top.
8. Bake for 20–30 minutes, or until the chicken is fully cooked and the cheese is melted with light browning on top. Let rest for 5 minutes before serving.

• Use chicken cutlets: Pre-sliced cutlets can save time and are usually already evenly sized.
• Drain frozen spinach: If substituting frozen spinach, thaw completely and squeeze out excess moisture to avoid a watery bake.