Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
- In the same skillet over medium heat, sauté minced garlic for 30 seconds. Add softened cream cheese and stir until melted. Whisk in heavy cream until smooth.
- Stir in the fresh spinach until it wilts. Mix in half of the mozzarella and all the Parmesan cheese. Season sauce with salt and pepper to taste.
- Return the seared chicken to the skillet, nestling it in the sauce. Top with the remaining mozzarella cheese. Bake for 15-20 minutes, or until chicken is cooked through (165°F) and cheese is bubbly.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition
Notes
Tip 1: Ensure cream cheese is at room temperature to prevent a lumpy sauce.
Tip 2: Use a meat thermometer to check for doneness to avoid dry chicken.
Tip 3: If using frozen spinach, thaw it completely and squeeze out all excess water before adding it to the sauce.
Tip 2: Use a meat thermometer to check for doneness to avoid dry chicken.
Tip 3: If using frozen spinach, thaw it completely and squeeze out all excess water before adding it to the sauce.