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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a golden seared crust and a molten cream cheese-spinach center. Cut pockets for stuffing, pan-sear for color, then bake until juicy and fully cooked.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 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 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
  • 6 toothpicks to secure

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Mix the spinach cream cheese filling
  1. Preheat oven to 400°F. Beat together cream cheese, chopped spinach, shredded mozzarella, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until fully combined.
Prepare and stuff the chicken
  1. Cut a deep horizontal pocket in each chicken breast, being careful not to cut all the way through. Season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Spoon the filling into each chicken pocket. Secure each breast with 2-3 toothpicks so the filling stays inside.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear stuffed chicken for 3-4 minutes per side until golden.
  2. 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 a set, golden exterior.
  3. Remove toothpicks and rest the chicken for 5 minutes. Slice and serve to reveal the molten spinach and cream cheese filling.

Notes

For the smoothest filling, finely chop the spinach so it doesn’t weigh down the pocket. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or oven until just warmed through. Freezing is not recommended because the cream cheese filling can change texture after thawing. For a lighter option, swap the cream cheese to a reduced-fat version while keeping the same seasoning.