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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella center baked until juicy and fully cooked. The chicken is seared until golden, then finished in the oven with a seasoned herb crust.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 1 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 cloves, 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 filling
  1. Preheat the oven to 400°F. Beat together cream cheese, fresh baby spinach, shredded mozzarella cheese, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until the mixture looks evenly combined and thick.
Stuff and season the chicken
  1. Cut a deep horizontal pocket in each boneless skinless chicken breasts. Season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika so the surface looks speckled.
  2. Spoon the spinach stuffed chicken filling into each pocket and pack it so it sits inside. Secure each breast with toothpicks so the filling stays centered.
Sear and bake
  1. Heat olive oil in an oven-safe cast iron skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until the exterior is golden with browned edges.
  2. Transfer the skillet to the oven and bake at 400°F for 18-22 minutes. Bake until the internal temperature reaches 165°F, with the chicken firm and the juices running clear.
Finish and serve
  1. Remove the toothpicks and rest the stuffed chicken breasts for 5 minutes. The filling will set slightly and look molten but not watery.
  2. Slice each chicken breast and serve immediately. You should see molten spinach, cream cheese, and mozzarella filling oozing from the center.

Notes

Pro tip: make the chicken pockets deep but avoid cutting through—if the pocket tears, extra toothpicks can help hold the filling in place. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture. For a lighter option, use reduced-fat cream cheese and part-skim mozzarella while keeping the same bake time.