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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese and mozzarella filling, seared until golden and baked to 165°F. The herb-seasoned crust and oozing center make this easy stuffed chicken dinner feel elegant.
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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
seasoning
  • Salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste Season inside and out generously.
olive oil
  • 2 tbsp olive oil
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
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 Toothpicks for securing Use 2-3 per breast.

Equipment

  • 1 cast iron skillet

Method
 

Make the spinach cream cheese filling
  1. Preheat the oven to 400°F. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined, looking for a thick, spreadable mixture.
Stuff the chicken
  1. Cut a deep horizontal pocket in each chicken breast, being careful not to cut all the way through; then season inside and out generously with your salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Spoon filling into each pocket and secure with 2-3 toothpicks so the filling stays in place during cooking.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then sear 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, with the exterior looking caramelized.
  3. Remove toothpicks and rest the chicken for 5 minutes so the juices settle; then slice and serve, revealing the molten cream cheese spinach center.

Notes

Pro tip: make sure the pocket isn’t cut through, or the filling will leak during the oven bake. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in a 325°F oven until warmed through. Freeze yes (up to 2 months) but expect the texture of the filling to be slightly softer after thawing. For a lighter option, use reduced-fat cream cheese while keeping the bake time the same to reach 165°F.