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. Heat the oven to 400°F. Grease a 9×13-inch baking dish with butter or nonstick spray and set it aside.
2. Slice each chicken breast in half horizontally to make four cutlets. Use a rolling pin to gently flatten the thicker ends so all pieces cook evenly.
3. In a large bowl, combine 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and pepper. Add the chicken and toss until well coated. Cover and refrigerate for 15–30 minutes.
4. Warm the remaining tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook, stirring often, until wilted, about 2–3 minutes. Remove from heat.
5. In a medium bowl, beat the cream cheese until creamy and smooth. Stir in the cooked spinach, ½ cup of mozzarella cheese, and the Parmesan if using, mixing until fully combined.
6. Remove the chicken from the marinade, allowing any excess to drip off. If you like, 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. Spoon the spinach and cream cheese mixture evenly over the chicken. Sprinkle the remaining mozzarella cheese on top.
8. Bake for 20–30 minutes, or until the chicken is fully cooked and the cheese is melted and lightly browned. Let the casserole rest for 5 minutes before serving.

Notes

• Chicken cutlets save time: Pre-sliced cutlets are already evenly sized and reduce prep work.
• Using frozen spinach: Be sure to thaw completely and squeeze out excess liquid to avoid a watery casserole.