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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese and spinach center, baked until juicy and golden outside. A herb-seasoned crust and quick sear help lock in moisture before the oven finishes the bake.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 tsp salt to taste
  • 1 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 1 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 1 toothpicks for securing
Spinach cream cheese filling
  • 8 oz cream cheese softened
  • 2 cup fresh baby spinach finely chopped
  • 1 cup shredded mozzarella cheese
  • 0.5 cup sun-dried tomatoes chopped
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp salt to taste
  • 1 tsp pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the filling and prepare the chicken
  1. Preheat the oven to 400°F. Beat together the cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined.
  2. Cut a deep horizontal pocket in each chicken breast, being careful not to cut all the way through. Season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  3. Spoon the filling into each pocket and secure with 2-3 toothpicks.
Sear and bake
  1. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side until golden.
  2. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 165°F.
  3. Remove the toothpicks, rest for 5 minutes, then slice and serve.

Notes

Pro tip: keep the pocket from slicing through so the filling stays inside during searing and baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze baked chicken for up to 2 months (reheat until fully hot). For a lighter option, use low-fat cream cheese and part-skim mozzarella to reduce saturated fat while keeping the filling creamy.