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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a golden seared crust and a molten cream-cheese spinach filling. The baked chicken reaches 165°F, then rests before slicing 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Cut a deep horizontal pocket in each, without cutting through.
Seasoning and oil
  • 0.5 tsp salt Season inside and out to taste.
  • 0.25 tsp pepper Season inside and out to taste.
  • 0.5 tsp garlic powder Season inside and out to taste.
  • 1 tsp Italian seasoning Season inside and out to taste; also used in filling.
  • 0.25 tsp smoked paprika Season inside and out to taste.
  • 2 tbsp olive oil Used to sear the stuffed chicken in an oven-safe skillet.
Spinach cream cheese filling
  • 8 oz cream cheese Soften for easier mixing.
  • 2 cup fresh baby spinach Finely chopped.
  • 1 cup shredded mozzarella cheese Use shredded mozzarella for meltable texture.
  • 0.5 cup sun-dried tomatoes Chopped.
  • 3 cloves garlic Minced.
  • 1 tsp Italian seasoning For the filling.
  • 0.5 tsp salt Add to taste for the filling.
  • 0.25 tsp pepper Add to taste for the filling.
To secure
  • 8 toothpicks for securing Use 2-3 per chicken breast; remove after baking.

Equipment

  • 1 cast iron skillet

Method
 

Make the filling and prep the chicken
  1. Preheat oven to 400°F and beat together cream cheese, finely chopped baby spinach, shredded mozzarella, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until combined, with a cohesive, spoonable texture.
  2. 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.
  3. Spoon filling into each pocket and secure with 2-3 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 stuffed chicken for 3-4 minutes per side until golden.
  2. Transfer the skillet to the oven and bake for 18-22 minutes until internal temperature reaches 165°F.
  3. Remove toothpicks, rest 5 minutes, then slice and serve.

Notes

For best melting, use softened cream cheese (microwave in short bursts if needed) and pack the filling firmly into each pocket. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked chicken (wrapped tightly) for up to 2 months. To make it lighter, use part-skim mozzarella instead of regular mozzarella for a similar melt with less fat.