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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella filling baked until juicy and tender. Golden seared chicken with a herb seasoning crust reveals a creamy, savory center in each slice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use similar-size breasts for even cooking.
  • 0.5 tsp salt Season inside and out to taste.
  • 0.5 tsp pepper Season inside and out to taste.
  • 0.5 tsp garlic powder Season inside and out to taste.
  • 0.5 tsp Italian seasoning Season inside and out to taste.
  • 0.5 tsp smoked paprika Season inside and out to taste.
  • 2 tbsp olive oil Used for searing in the skillet.
  • 1 toothpicks for securing Helps hold the pocket shut during searing and baking.
Filling
  • 8 oz cream cheese, softened Soften for easy mixing so it stays creamy.
  • 2 cup fresh baby spinach, finely chopped Finely chop to distribute evenly.
  • 1 cup shredded mozzarella cheese Use shredded for best melt.
  • 0.5 cup sun-dried tomatoes, chopped Chopped pieces for even bites.
  • 3 clove garlic, minced Minced for smooth flavor in the filling.
  • 1 tsp Italian seasoning Season the filling.
  • 0.5 tsp salt Season the filling to taste.
  • 0.5 tsp pepper Season the filling to taste.

Equipment

  • 1 cast iron skillet

Method
 

Make the filling and prep the chicken
  1. Preheat the oven to 400°F. In a bowl, beat together the cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until well combined and creamy.
  2. Cut a deep horizontal pocket in each chicken breast. Season the inside and out of each breast generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  3. Spoon the filling into each pocket and secure with toothpicks. Press gently to help the filling sit evenly inside.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side until deeply golden.
  2. Transfer the skillet to the oven and bake at 400°F for 18-22 minutes. Bake until the internal temperature reaches 165°F and the chicken looks set with a lightly browned exterior.
  3. Remove the toothpicks and rest the chicken for 5 minutes. Slice and serve so the molten spinach, cream cheese, and mozzarella filling stays creamy and glossy.

Notes

Pro tip: slice each breast only once and keep the pocket deep so the filling doesn’t leak during searing. Refrigerate leftovers up to 3 days; reheat covered in a 350°F oven until warmed through. Freezing is not recommended because the cream cheese filling can release moisture after thawing. For a lighter option, swap cream cheese for reduced-fat cream cheese (use the same amount) to keep a creamy center.