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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach filling, sealed inside a golden seared crust. Cut pockets, fill, sear in an oven-safe skillet, then bake to juicy, sliceable perfection.
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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
  • 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
  • 0.25 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 clove garlic minced
  • 1 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 8 toothpicks for securing 2-3 per chicken breast

Equipment

  • 1 oven-safe skillet

Method
 

Make the filling and preheat
  1. Preheat the oven to 400°F. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until combined, until the mixture looks cohesive and spreadable.
Prep 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.
Stuff and sear
  1. Spoon filling into each pocket and secure with 2-3 toothpicks. Press lightly so the filling stays contained, with the pocket seams closed around it.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side until golden, with a caramelized exterior.
Bake, rest, slice
  1. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 165°F. The chicken should be cooked through and the filling hot and melty when sliced.
  2. Remove the toothpicks, rest 5 minutes, then slice and serve. Keep the rest brief so the molten center settles without fully setting.

Notes

Pro tip: make the pocket deep and consistent so the filling stays evenly distributed and doesn’t leak during searing. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently in a covered skillet at low heat to keep the interior tender. Freezing is not ideal because the cream cheese filling can become grainy after thawing. For a lighter option, use reduced-fat cream cheese and part-skim mozzarella.