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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese and spinach center, tucked into tender chicken and seared until golden. Baked at 400°F until the filling stays luscious and the chicken reaches 165°F.
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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
  • 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 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp Salt to taste
  • 0.5 tsp pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the filling
  1. Preheat the oven to 400°F. In a bowl, beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined.
Prep 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.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat; 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.
  3. Remove toothpicks, rest 5 minutes, then slice and serve.

Notes

For the cleanest pocket, stop cutting as soon as you feel a clear “hinge” of chicken remains on the bottom—this helps keep the molten filling inside. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the filling can become watery after thawing. For a lighter option, use reduced-fat cream cheese and part-skim mozzarella.