Butterfly each chicken breast by slicing horizontally through the thickest part, stopping ¾ of the way through to create a pocket. Cover breasts with plastic wrap and pound to an even ½-inch thickness. Season both sides with salt, pepper, and Italian seasoning.
4 pieces chicken breast, 1 tsp Italian seasoning, salt, black pepper
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the fresh spinach and minced garlic; sauté for 2-3 minutes until spinach is fully wilted. Transfer spinach to a bowl, let cool for 2 minutes, then squeeze out all excess liquid using a towel or press against a colander.
2 cups spinach, 3 cloves garlic, 2 tbsp olive oil
Mix the drained spinach with softened cream cheese, shredded mozzarella, grated parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined to create the filling.
2 cups spinach, 4 oz cream cheese, 0.5 cup mozzarella cheese, 0.25 cup parmesan cheese, salt, black pepper
Open each butterflied chicken breast flat and spoon 2-3 tablespoons of the filling evenly onto one half. Fold the other half over the filling and press the edges firmly to seal. Secure each stuffed breast with 2-3 toothpicks inserted horizontally through the edges.
4 pieces chicken breast
Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2 minutes per side until golden brown. Avoid moving the breasts during searing to allow crust formation.
2 tbsp olive oil
Transfer the skillet to a preheated 375°F oven, or move the chicken breasts to a baking dish if the skillet is not oven-safe. Bake for 20-25 minutes until the internal temperature reaches 165°F in the thickest part.
Remove chicken from the oven and let rest for 5-10 minutes to allow juices to redistribute. Remove toothpicks before slicing and serving.
