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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a golden, herb-seasoned crust and a molten cream cheese spinach filling. Each chicken breast is pocket-stuffed, seared, then baked to 165°F for juicy slices with cheesy oozing centers.
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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
  • 0.25 tsp salt to taste
  • 0.25 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
  • 0.5 toothpicks to secure
  • 0.5 tsp Italian seasoning for the filling
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 minced
  • 1 tsp Italian seasoning for the filling
  • 0.25 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. In a bowl, beat together cream cheese, fresh baby spinach, shredded mozzarella cheese, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until combined.
  2. Set the filling aside while you prep the chicken, keeping it thick enough to spoon into the pockets.
Stuff and season 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 spinach cream cheese 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 and sear the 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 and the filling is hot and melted.
  3. Remove the toothpicks and rest the chicken for 5 minutes so the juices settle, then slice and serve.

Notes

Pro tip: If the chicken breasts resist pocketing, chill them 10 minutes first for easier slicing without cutting through. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken (sliced or whole) up to 2 months. For a lighter option, use reduced-fat cream cheese and part-skim mozzarella while keeping the same bake time.