Ingredients
Equipment
Method
Prep and fill
- Preheat the oven to 400°F.
- Beat together cream cheese, chopped baby spinach, shredded mozzarella, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until evenly mixed.
- Cut a deep horizontal pocket in each chicken breast, keeping the sides intact.
- Season inside each pocket and over the outside of every chicken breast with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
- Spoon the filling into each pocket and secure the openings with toothpicks.
Sear and bake
- Heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for 3-4 minutes per side until golden.
- Transfer the skillet to the oven and bake for 18-22 minutes, until the internal temperature reaches 165°F.
- Remove the toothpicks and let the chicken rest for 5 minutes before slicing so the filling stays molten.
- Slice the chicken breasts and serve, showing the creamy spinach, cream cheese, and mozzarella filling at the center.
Notes
For the cleanest pockets, cut each breast slowly and stop before you cut through the bottom. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F until warmed through. Freezing is not recommended because the cheese filling can become grainy after thawing. For a lower-fat option, use reduced-fat cream cheese and part-skim mozzarella.