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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese, mozzarella, and sun-dried tomato filling, sealed in a golden herb-crusted chicken exterior. Oven-baked to tender perfection and sliced to reveal the oozing center.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make the spinach cream cheese 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, with no dry pockets in the mixture.
Prepare and season 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.
Fill and secure
  1. Spoon the filling into each chicken pocket. Secure each breast with 2-3 toothpicks so the filling stays in place during searing and baking.
Sear the chicken
  1. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side until golden, watching for a deep brown crust at the edges.
Bake, rest, and serve
  1. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 165°F. When done, the juices should run clear and the chicken should feel firm to the touch.
  2. Remove the toothpicks, rest 5 minutes, then slice and serve. The filling should be molten and glistening right after slicing, with a caramelized exterior.

Notes

Pro tip: chop the spinach finely so the filling stays thick and doesn’t weep water during baking. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because the cream cheese filling can soften and weep upon thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat mozzarella to keep the filling creamy with less saturated fat.