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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella center, baked to juicy perfection. Herb-seasoned chicken is seared for color, then baked at 400°F until the filling is hot and bubbly.
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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 breasts and seasoning
  • 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
Spinach and 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 garlic cloves minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Securing
  • 8 toothpicks for securing

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the filling and prep
  1. Preheat the oven to 400°F. In a bowl, beat together cream cheese, fresh baby spinach, shredded mozzarella cheese, sun-dried tomatoes, garlic cloves, Italian seasoning, salt, and pepper until well combined and spreadable.
  2. Cut a deep horizontal pocket in each boneless skinless chicken breasts, keeping the sides intact. Season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Stuff, sear, and bake
  1. Spoon the filling into each chicken pocket and secure with toothpicks. Press gently so the filling sits evenly in the center.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed chicken for 3-4 minutes per side until golden. Keep the heat high enough to brown the exterior without burning the spices.
  3. Transfer the skillet to the oven and bake for 18-22 minutes, until the internal temperature reaches 165°F. The chicken should look cooked through with the filling steaming hot at the center.
Rest and slice
  1. Remove the toothpicks and rest the chicken for 5 minutes. Let juices settle so the filling stays molten when you slice.
  2. Slice and serve immediately. You should see a molten spinach, cream cheese, and mozzarella filling oozing from the center with a caramelized, herb-crusted exterior.

Notes

Pro tip: chop the spinach very finely and soften the cream cheese fully so the filling spreads without lumps. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a covered skillet or microwave until warmed through. Freezing: yes, freeze cooked chicken (sliced or whole) up to 2 months and reheat from thawed. For a lighter option, use low-fat cream cheese and part-skim mozzarella to keep the filling creamy.