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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella center, baked until juicy and golden. Made with a quick pocket-stuffing method and oven finish for a tender, herb-crusted exterior.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 1 Toothpicks for securing
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

Method
 

Make the filling and prep the chicken
  1. Preheat the oven to 400°F and set out an oven-safe skillet for searing.
  2. In a bowl, beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until evenly mixed.
  3. Cut a deep horizontal pocket in each chicken breast, then season inside and out with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  4. Spoon the filling into each pocket and secure the opening with toothpicks.
Sear and bake
  1. Heat olive oil in the oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden.
  2. Transfer the skillet to the oven and bake at 400°F for 18-22 minutes, until the internal temperature reaches 165°F.
  3. Remove the toothpicks and rest the chicken for 5 minutes before slicing to let the molten filling settle slightly.

Notes

For clean slices, rest the chicken for the full 5 minutes after baking so the filling stays creamy rather than running. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a covered dish at 300°F until warmed through. Freezing is not recommended because the cream cheese and spinach filling can become grainy after thawing. If you want a lighter option, use reduced-fat cream cheese and part-skim mozzarella.