Easy Weeknight Cheesy Baked Chicken — Ready in Under 45 Minutes
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EASY Cheesy Baked Chicken
Melissa Jo
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Ingredients
- 3 chicken breasts, butterflied cut in half lengthwise
- 8 oz. cream cheese, softened
- 1/2 tbsp. Tony’s Creole seasoning
- 1 tbsp. Italian seasoning
- 2 tbsp. sun-dried tomatoes, julienned and squeezed dry
- 1 cup baby spinach, roughly chopped
- 2 cups shredded mozzarella cheese
- 2-3 tbsp. grated Pecorino Romano
- 1 tsp salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Butterfly the chicken breasts by slicing each in half lengthwise. Pat the chicken dry and let it come to room temperature for even cooking.
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Grease a baking dish and arrange the butterflied chicken breasts in a single layer. Season lightly with salt and pepper.
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In a bowl, combine the softened cream cheese, Tony’s Creole seasoning, Italian seasoning, chopped spinach, and sun-dried tomatoes. Mix until well blended.
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Spread the cream cheese mixture evenly over each chicken breast.
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Sprinkle shredded mozzarella and grated Pecorino Romano over the top, then add a turn of cracked black pepper.
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Bake in the preheated oven for about 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden.
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Remove from the oven and let rest for a few minutes before serving. Enjoy!
Notes
- No need to pound the chicken: butterflying is enough—this keeps preparation quick and simple.
- Dry and room temperature chicken cooks more evenly: pat the breasts dry and let them sit briefly before baking.
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