Go Back

Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella center, baked until juicy and golden. You’ll get a herb-seasoned exterior and a cheesy filling that oozes when sliced open.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and filling
  1. Preheat the oven to 400°F. Beat together the softened cream cheese, chopped spinach, shredded mozzarella, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until smooth and evenly combined.
Prepare and fill the chicken
  1. Cut a deep horizontal pocket in each chicken breast. Season the inside and outside generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Spoon the filling into each chicken pocket and pack it in evenly. Secure the opening with toothpicks so the filling stays in place during searing and baking.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts 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. The chicken should look firm and browned on the exterior.
Rest, slice, and serve
  1. Remove toothpicks and let the chicken rest for 5 minutes. This helps the juices settle so the center stays molten when you cut.
  2. Slice each chicken breast and serve immediately. You should see a glistening filling of spinach, cream cheese, and mozzarella oozing from the center.

Notes

Pro tip: pack the filling tightly and keep the pocket seam closed with the toothpicks—this prevents leaks so the center stays molten. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through (microwaving may soften the crust). Freezing is not recommended because the dairy filling can become grainy when thawed. For a lighter option, use reduced-fat cream cheese and part-skim mozzarella to reduce calories without changing the method.