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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten spinach-and-cream-cheese center. Golden seared chicken is baked until juicy and sliced to reveal bubbling filling.
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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 and seasonings
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 toothpicks for securing
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
  • 0.25 tsp pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the spinach cream cheese filling
  1. Preheat oven to 400°F.
  2. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined, stopping when the mixture is smooth and evenly speckled.
Prepare the chicken
  1. Cut a deep horizontal pocket in each 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 filling into each pocket and secure with 2-3 toothpicks.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat.
  2. Sear stuffed chicken for 3-4 minutes per side until golden.
  3. Transfer to the oven and bake for 18-22 minutes until internal temperature reaches 165°F.
  4. Remove toothpicks and rest 5 minutes, then slice and serve.

Notes

For neat slices, rest the chicken 5 minutes before cutting so the molten filling thickens slightly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently at 350°F until warmed through. Freezing is not recommended because the creamy filling may soften further when thawed. If you want a lighter option, use part-skim mozzarella and reduced-fat cream cheese for a similar texture.