Stuffed Tuscan Chicken

Preheat your oven to 375°F (190°C). Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Season both sides of the chicken with salt, pepper, Italian seasoning, and garlic powder.

Make the Filling:
In a bowl, combine the chopped spinach, sun-dried tomatoes, cream cheese, shredded mozzarella, grated Parmesan, and minced garlic. Mix until well combined.

Stuff the Chicken:
Spoon the filling evenly into each chicken breast pocket. If needed, secure the opening with toothpicks to keep the filling inside.

Sear the Chicken:
Heat the olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown.

Bake the Chicken:
Transfer the skillet to the preheated oven and bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).

Make the Sauce (Optional):
While the chicken is baking, melt butter in a pan over medium heat. Add the heavy cream, chicken broth, red pepper flakes (if using), and Parmesan cheese. Simmer for 3-5 minutes until the sauce thickens slightly.

Serve:
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the creamy sauce over the chicken or serve on the side.

Serving and Storage Tips: