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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 for juicy, sliceable perfection. Each chicken breast gets a deep pocket, is stuffed with spinach, garlic, and sun-dried tomatoes, then rested and served warm.
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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
  • 0.5 tsp garlic powder To taste
  • 0.5 tsp Italian seasoning To taste
  • 0.25 tsp smoked paprika To taste
  • 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 cloves
  • 1 tsp Italian seasoning
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 1 toothpicks for securing 2-3 per breast

Equipment

  • 1 cast iron skillet

Method
 

Make the spinach cream cheese filling
  1. Preheat oven to 400°F. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined.
Prepare and fill the chicken
  1. 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.
  2. Spoon filling into each pocket and secure with 2-3 toothpicks. Keep the seam closed as tightly as possible so the filling stays inside while cooking.
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 the skillet to the oven and bake for 18-22 minutes until internal temperature reaches 165°F. The chicken should look set and browned on the outside.
Finish and serve
  1. Remove toothpicks and rest 5 minutes before slicing and serving. This short rest helps the filling settle and reduces runoff.

Notes

Pro tip: chop the spinach finely so it blends into the filling and doesn’t create watery pockets. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing isn’t recommended for best texture of the cream cheese filling. For a lighter option, use part-skim cream cheese and reduced-fat mozzarella.