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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach center and a golden herb-seasoned crust. You’ll slice-and-serve juicy chicken after pan-searing and baking to 165°F.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasonings
  • 4 boneless skinless chicken breasts Use similar thickness for even baking.
  • 0.5 tsp salt To taste for seasoning inside and out.
  • 0.5 tsp pepper To taste for seasoning inside and out.
  • 0.5 tsp garlic powder To taste for seasoning inside and out.
  • 1 tsp Italian seasoning To taste for seasoning inside and out.
  • 0.5 tsp smoked paprika To taste for seasoning inside and out.
  • 2 tbsp olive oil For searing in the skillet.
Spinach cream cheese filling
  • 8 oz cream cheese Soften before mixing.
  • 2 cup fresh baby spinach Finely chopped.
  • 1 cup shredded mozzarella cheese Shred if not pre-shredded.
  • 0.5 cup sun-dried tomatoes Chopped.
  • 3 cloves garlic Minced.
  • 1 tsp Italian seasoning For the filling.
  • 0.25 tsp salt To taste for the filling.
  • 0.25 tsp pepper To taste for the filling.
  • 1 toothpicks Use 2–3 per breast to secure the pocket.

Equipment

  • 1 cast iron skillet

Method
 

Mix the filling
  1. Preheat the oven to 400°F. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined, until the mixture looks creamy and evenly green.
Prep 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. The pocket should open like a hinge but stay intact at the bottom.
  2. Spoon filling into each pocket and secure with 2-3 toothpicks. Press the toothpicks in so they hold the edges closed and the filling can’t spill out.
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. Look for a deep golden-brown crust on both sides.
  2. Transfer the skillet to the oven and bake for 18-22 minutes until internal temperature reaches 165°F. The chicken should be cooked through and the juices should run clear when pierced.
Finish and serve
  1. Remove toothpicks and rest 5 minutes. The filling should thicken slightly so it slices cleanly without immediately oozing everywhere.
  2. Slice and serve the stuffed chicken breasts. You should see a molten spinach and cream cheese center glistening at the cut edge.

Notes

Pro tip: Finely chop the spinach and soften the cream cheese for a smoother, more molten center that spreads evenly through the pocket. Store leftovers in the refrigerator up to 3 days; freeze stuffed chicken baked and cooled, wrapped well, up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese and part-skim mozzarella to cut saturated fat while keeping the filling creamy.