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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach filling, baked until juicy and golden on the outside. Herb-seasoned crust and melty mozzarella make an elegant stuffed chicken dinner that slices cleanly to reveal the center.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.25 Salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste
  • 0.25 Italian seasoning to taste
  • 0.25 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 garlic, minced cloves
  • 1 tsp Italian seasoning
  • 0.25 Salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the filling and prep
  1. Preheat oven to 400°F.
  2. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined.
  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.
  4. Spoon filling into each pocket and secure with 2-3 toothpicks.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat; sear stuffed chicken for 3-4 minutes per side until golden.
  2. Transfer to the oven and bake for 18-22 minutes until internal temperature reaches 165°F.
  3. Remove toothpicks, rest 5 minutes, then slice and serve.

Notes

Pro tip: keep the pocket sealed by cutting just deep enough to hold the filling—if it opens, use an extra toothpick. Store covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the cream cheese filling can become grainy after thawing. For a lighter option, swap half the cream cheese for part-skim ricotta while keeping the mozzarella for stretch.