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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach filling and a golden herb-seared crust. Cut a pocket, fill generously, then bake until juicy and sliceable to reveal the cheesy spinach 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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the spinach cream cheese filling
  1. Preheat the oven to 400°F so it’s hot when the chicken is ready to bake. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until fully combined.
Prepare the chicken and fill
  1. Cut a deep horizontal pocket in each chicken breast, being careful not to cut all the way through. Season the inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Spoon the filling into each pocket and secure each chicken breast with 2-3 toothpicks so the filling stays in place.
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. The chicken should look set and the filling should be molten when sliced.
  3. Remove the toothpicks and rest the chicken for 5 minutes, then slice and serve so the juices settle and the center stays creamy.

Notes

For the neatest slices, let the chicken rest the full 5 minutes before cutting; the filling will thicken slightly while staying creamy. Refrigerate leftovers in a sealed container for up to 3 days—reheat gently in a 325°F oven until warmed through. Freezing is not recommended because the filling can become watery after thawing. If you want a lighter option, use reduced-fat cream cheese and part-skim mozzarella for a similar creamy texture.