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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese and spinach filling baked until the exterior is golden and herb-seasoned. Each chicken breast is pocket-stuffed, seared, then baked to a tender, juicy center with oozing cheese.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • garlic powder
  • Italian seasoning
  • smoked paprika
  • 2 tbsp olive oil
  • 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 cloves garlic minced
  • 1 tsp Italian seasoning
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the spinach cream cheese filling
  1. Preheat oven to 400°F while you prepare the filling so it’s ready for baking right after searing.
  2. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined and thickly spreadable.
Prep and fill 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; sear stuffed chicken for 3-4 minutes per side until golden.
  2. Transfer skillet to the oven and bake for 18-22 minutes until internal temperature reaches 165°F.
  3. Remove toothpicks, rest 5 minutes, then slice and serve.

Notes

Pro tip: keep pockets tight by cutting just deep enough for a snug filling layer—this helps prevent leaks during searing. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended due to the cheese texture after thawing. For a lighter option, use reduced-fat cream cheese while keeping the mozzarella amount the same.