Preheat your oven to 400°F. Grease a 9x13 inch baking dish with butter or cooking spray to prevent the chicken from sticking. Set the dish aside until needed.

Slice the 2 large boneless, skinless chicken breasts in half lengthwise to make four thinner chicken cutlets. If needed, use a rolling pin to gently pound thicker areas so the pieces are even. In a large bowl, combine 1 tablespoon olive oil, minced garlic, Italian herb blend, 1/4 teaspoon salt, and 1/2 teaspoon ground black pepper. Add the chicken, tossing to coat well. Cover and chill in the fridge for 15-30 minutes to let the flavors infuse, though this is optional. I find giving the chicken a short marination makes the flavor stand out nicely!

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes, stirring often, until it's just wilted. Remove from the pan and let it cool for a moment. Once cooled, squeeze out any excess moisture from the wilted spinach using a clean towel or paper towels. This helps prevent the filling from being watery.

In a mixing bowl, beat the softened cream cheese until smooth. Stir in the squeezed, wilted spinach (from Step 3), 1/2 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese until well combined. This cheesy spinach mixture will be used to top the chicken.

Remove the chicken breasts from the marinade (from Step 2), shaking off any excess marinade. Lay the chicken pieces in a single layer in the prepared baking dish. Spread the spinach and cheese mixture (from Step 4) evenly over the chicken. Sprinkle the additional 1/2 cup shredded mozzarella cheese over the top.

Bake the assembled dish at 400°F for 25-30 minutes, or until the chicken is fully cooked and the cheese is bubbly and golden on top. Allow the dish to rest for at least 5 minutes before serving. Garnish with fresh thyme leaves for a fragrant and attractive finish—personally, I love adding extra fresh herbs just before serving for a burst of flavor.