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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese and mozzarella filling, baked until juicy and caramelized on the outside. Golden seared herb-seasoned chicken slices open to reveal glistening spinach and sun-dried tomato.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste, plus extra for seasoning inside and out
  • 0.5 tsp pepper to taste, plus extra for seasoning inside and out
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 1 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 6 toothpicks for securing 2–3 per chicken breast
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 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the spinach cream cheese filling
  1. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until fully combined and spreadable, with no visible dry pockets.
Prep the chicken
  1. Cut a deep horizontal pocket in each chicken breast, being careful not to cut all the way through, then season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Stuff and secure
  1. Spoon filling into each pocket and secure with 2–3 toothpicks so the filling stays inside when searing and baking.
Sear the chicken
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the stuffed chicken for 3–4 minutes per side until golden with a caramelized crust.
Bake until cooked through
  1. Transfer the skillet to the preheated oven (400°F) and bake for 18–22 minutes until the internal temperature reaches 165°F.
Rest and serve
  1. Remove toothpicks and rest for 5 minutes, then slice and serve so the molten spinach-cream cheese filling stays glossy and flows.

Notes

Pro tip: keep the chicken pocket intact—if you slice through, the filling will leak during searing. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat gently in the oven or skillet until just warm. Freezing is not recommended because the cream cheese filling can change texture. For a lighter option, use reduced-fat cream cheese (and the same mozzarella) to keep the filling creamy while reducing calories.