Go Back

Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella center, baked until juicy and golden. The herb-seared exterior and savory sun-dried tomato filling come together in an easy oven finish.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 cloves 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 oven
  1. Preheat oven to 400°F. In a bowl, beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until evenly combined and spreadable.
Prepare and season the chicken
  1. Cut a deep horizontal pocket in each chicken breast. Season the inside and outside of each breast generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Fill, secure, and sear
  1. Spoon filling into each chicken pocket and secure with toothpicks. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden.
Bake, rest, and serve
  1. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 165°F. Remove toothpicks, rest 5 minutes, then slice and serve.

Notes

For the cleanest slices, let the stuffed chicken rest the full 5 minutes so the melted cheese firms up slightly. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freeze cooked chicken up to 2 months (slice after thawing for best results). For a lighter option, use reduced-fat cream cheese while keeping the mozzarella amount for proper melt.