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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella filling, baked until the center is hot and the exterior turns golden. This easy stuffed chicken recipe features a herb-seasoned crust and juicy sliced chicken with a gooey center.
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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
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 0.25 tsp smoked paprika
  • 2 tbsp olive oil
  • 4 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 garlic, minced
  • 1 tsp Italian seasoning
  • 0.25 tsp salt
  • 0.25 tsp pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare oven and filling
  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 combined.
Stuff and season
  1. Cut a deep horizontal pocket in each chicken breast. Season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Spoon filling into each pocket and secure with toothpicks. Press gently so the filling sits inside without spilling.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 3-4 minutes per side until golden. Keep an eye on browning so the outside caramelizes.
  2. Transfer the skillet to the oven and bake at 400°F for 18-22 minutes until internal temperature reaches 165°F. The filling should be hot and the chicken cooked through.
  3. Remove toothpicks and rest for 5 minutes. Slice and serve while the center is molten.

Notes

For clean slicing, let the stuffed chicken rest the full 5 minutes before cutting so the molten cream cheese stays inside. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze yes for up to 2 months, thaw overnight in the fridge and reheat until 165°F in the center. For a lighter option, use reduced-fat cream cheese and part-skim mozzarella while keeping the same bake time.