Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F (190°C). In a bowl, mash 4 oz softened cream cheese with 1 cup chopped fresh spinach, ½ cup shredded mozzarella, 2 minced garlic cloves, 1 teaspoon Italian seasoning, and ¼ teaspoon kosher salt until evenly speckled green — no big cream-cheese lumps.

2. 2

   Pat 4 boneless skinless chicken breasts dry. Cut a deep side pocket in each (don't cut through the other side). Pack the filling in, then pinch closed and secure with toothpicks if it wants to spill. Season the outsides with the remaining ¾ teaspoon salt, ½ teaspoon black pepper, and a dusting of paprika.

3. 3

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high. Sear the chicken 2–3 minutes per side until the outsides are golden (they'll finish in the oven). Transfer the skillet to the oven.

4. 4

   Bake 18–22 minutes until the thickest part hits 165°F and juices run clear. Rest 5 minutes, pull the toothpicks, and slice. You want juicy chicken with a molten spinach-cheese center — not dry overcooked breast or filling leaking out all over the pan.