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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach filling, seared until golden and baked to juicy perfection. Each breast is pocket-stuffed with mozzarella and sun-dried tomatoes for a savory, herb-seasoned crust.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.25 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
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the filling and prep the chicken
  1. Preheat oven to 400°F. This readies the oven for baking right after searing.
  2. In a bowl, beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined. Mix until the filling looks smooth and evenly speckled.
  3. 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. Keep the pocket intact so the filling stays inside during baking.
Stuff, sear, and bake
  1. Spoon filling into each pocket and secure with 2-3 toothpicks. Press gently to help the chicken close around the filling.
  2. Heat olive oil in an oven-safe skillet over medium-high heat; sear stuffed chicken for 3-4 minutes per side until golden. Look for deep golden-brown color on both sides.
  3. Transfer the skillet to the oven and bake for 18-22 minutes until internal temperature reaches 165°F. The chicken should be cooked through and the crust should look set and browned.
  4. Remove toothpicks, rest 5 minutes, then slice and serve. Letting it rest helps the molten filling stay inside when cutting.

Notes

Pro tip: keep the pocket shallow-to-deep (not through) and fully close the opening with gentle pressure so the filling doesn’t leak. Store leftovers in an airtight container in the fridge for 3-4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the cream cheese filling can change texture. For a lighter swap, use part-skim cream cheese and reduce mozzarella slightly to keep the filling creamy with fewer calories.