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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese and mozzarella filling, seared until golden and baked to juicy perfection. Each chicken breast is pocket-stuffed and sliced to reveal the glistening spinach center.
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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 Pat dry so the seasoning sticks and the sear browns well.
Seasoning and oil
  • Salt Use to season both the inside pocket and the outside surface to taste.
  • pepper Use to season both the inside pocket and the outside surface to taste.
  • garlic powder Season inside and out to taste.
  • Italian seasoning Season inside and out to taste.
  • smoked paprika Season inside and out to taste.
  • 2 tbsp olive oil Used for searing in the oven-safe skillet.
Spinach cream cheese filling
  • 8 oz cream cheese Soften so it mixes smoothly and melts into a creamy center.
  • 2 cup fresh baby spinach, finely chopped Finely chopped so it distributes evenly in the pocket.
  • 1 cup shredded mozzarella cheese Helps create the molten, stretchy filling texture.
  • 0.5 cup sun-dried tomatoes, chopped Chopped so they blend through the filling.
  • 3 cloves garlic, minced Minced for even flavor throughout the filling.
  • 1 tsp Italian seasoning For the filling’s seasoning profile.
  • Salt Add to taste for the filling.
  • pepper Add to taste for the filling.
Securing
  • Toothpicks for securing Use to keep the pockets closed during searing and baking.

Equipment

  • 1 cast iron skillet

Method
 

Make the spinach cream cheese filling
  1. Preheat the oven to 400°F while you mix the filling.
  2. Beat together cream cheese, spinach, shredded mozzarella cheese, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined.
Stuff and season the chicken
  1. Cut a deep horizontal pocket in each boneless skinless chicken breasts 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 for securing.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat; sear stuffed chicken breasts for 3-4 minutes per side until golden.
  2. Transfer to the oven and bake for 18-22 minutes until internal temperature reaches 165°F.
  3. Remove toothpicks for securing, rest 5 minutes, then slice and serve.

Notes

Pro tip: soften the cream cheese fully so it mixes without lumps, and chop the spinach finely so you get an even molten center. Store leftovers in the refrigerator up to 3 days; freeze baked slices up to 2 months (reheat gently in the oven or skillet). For a lighter option, use reduced-fat cream cheese while keeping the mozzarella for the stretchy filling texture.