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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella filling baked until juicy. Each breast gets a golden sear, then finishes in the oven for a caramelized herb-crust exterior.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 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
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

Equipment

  • 1 cast iron skillet

Method
 

Make the filling and prep the chicken
  1. Preheat the oven to 400°F. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until smooth and evenly combined.
  2. Cut a deep horizontal pocket in each chicken breast. Season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Stuff, sear, and bake
  1. Spoon filling into each chicken pocket and secure with toothpicks. Arrange the breasts so the filling stays centered.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden. Flip carefully and keep the pocket closed with the toothpicks.
  3. Transfer the skillet to the oven and bake for 18-22 minutes at 400°F until the internal temperature reaches 165°F. The chicken should look set and lightly browned on the exterior.
  4. Remove toothpicks and rest the chicken for 5 minutes. Slice and serve, revealing molten spinach, cream cheese, and mozzarella filling oozing from the center.

Notes

For best melt, use softened cream cheese and chop the spinach finely so the filling holds together without watery pockets. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a 350°F oven until warmed through. Freezing is not recommended because the texture of the cheese filling can change after thawing. For a lower-fat option, use part-skim cream cheese and reduced-fat mozzarella while keeping the same bake time and internal 165°F target.