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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach filling and a golden herb-seasoned crust. Oven-baked after a quick skillet sear, each stuffed chicken breast stays juicy when sliced.
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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
  • 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
  • 0.25 tsp smoked paprika to taste
  • 2 tbsp olive oil
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 clove garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Securing
  • 2 toothpicks for securing

Equipment

  • 1 cast iron skillet

Method
 

Make the spinach cream cheese filling
  1. Preheat oven to 400°F to set up for baking the stuffed chicken.
  2. In a bowl, beat together cream cheese, fresh baby spinach, shredded mozzarella cheese, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined.
Prepare the chicken and stuff
  1. Cut a deep horizontal pocket in each boneless skinless chicken breast, being careful not to cut all the way through.
  2. Season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  3. Spoon the spinach cream cheese filling into each pocket.
  4. Secure each pocket with 2-3 toothpicks.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
  2. Sear stuffed chicken for 3-4 minutes per side until golden.
  3. Transfer the skillet to the oven and bake for 18-22 minutes until internal temperature reaches 165°F.
  4. Remove toothpicks, rest the chicken for 5 minutes, then slice and serve.

Notes

For the cleanest slice, rest the chicken 5 minutes so the molten spinach and cream cheese filling thickens slightly instead of running. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 300°F oven until warmed through. Freezing is not recommended for the best texture. If you prefer a lighter option, use reduced-fat cream cheese and part-skim mozzarella for a similar flavor with fewer calories.