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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella filling baked until the exterior caramelizes and slices reveal a gooey center. This easy stuffed chicken recipe uses a quick herb-seasoned crust and an oven-safe skillet for a golden sear plus juicy bake.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt Use to taste for seasoning inside and out.
  • 0.25 tsp pepper Use to taste for seasoning inside and out.
  • 0.5 tsp garlic powder Use to taste for seasoning inside and out.
  • 0.5 tsp Italian seasoning Use to taste for seasoning inside and out.
  • 0.5 tsp smoked paprika Use to taste for seasoning inside and out.
  • 2 tbsp olive oil For searing in the skillet.
  • 1 toothpicks for securing To keep the filling in the pocket during searing and baking.
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 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.25 tsp salt Use to taste for the filling.
  • 0.25 tsp pepper Use to taste for the filling.

Equipment

  • 1 cast iron skillet

Method
 

Prepare filling and prep oven
  1. Preheat oven to 400°F and beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until evenly combined.
  2. Cut a deep horizontal pocket in each chicken breast, keeping the base intact to create a cavity for filling.
  3. Season the inside of each pocket and the outside of each chicken breast generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Stuff, sear, and bake
  1. Spoon filling into each chicken pocket and secure the opening with toothpicks.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and sear each stuffed chicken breast 3-4 minutes per side until golden.
  3. Transfer the skillet to the oven and bake for 18-22 minutes, until internal temperature reaches 165°F.
  4. Remove toothpicks, rest the chicken 5 minutes, then slice and serve.

Notes

For easier slicing and a tighter seam, pat the chicken dry before cutting pockets and don’t overfill—press the filling down so it sits below the rim. Refrigerate leftovers in a sealed container up to 3 days; reheat gently at 350°F until warmed through. Freezing is not recommended because the cream cheese filling can change texture. For a lighter option, use reduced-fat cream cheese and part-skim mozzarella for a similar melty center.