Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Pat chicken dry and season both sides with salt and pepper.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear chicken for 2–3 minutes per side until golden but not fully cooked. Transfer to a baking dish.
- In the same skillet, add the remaining olive oil. Sauté minced garlic for 30 seconds until fragrant.
- Add sliced mushrooms and cook until they release moisture and begin to brown, about 4–5 minutes.
- Toss in the spinach and cook until wilted. Season with salt and pepper.
- Remove the pan from heat and fold in softened cream cheese until a creamy mixture forms. Stir in half the shredded mozzarella.
- Spoon the filling evenly over the seared chicken breasts.
- Sprinkle the remaining mozzarella on top. Bake for 15–20 minutes, or until chicken reaches 165°F (74°C) and the cheese is bubbly.
- Let rest for 5 minutes before serving to keep juices locked in.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 10gProtein: 45gFat: 36gSaturated Fat: 20gSodium: 750mgFiber: 3gSugar: 3g
Notes
For best results, soften cream cheese at room temperature or microwave in 10-second bursts. Don’t overcook mushrooms to keep them flavorful. Searing chicken first gives it a better texture.
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