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Stuffed Chicken Breast

Stuffed chicken breast with a spinach, cream cheese, and mozzarella center that turns molten as the herb crust caramelizes. You’ll cut deep pockets, sear until golden, then bake to 165°F for juicy slices.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
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
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
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 (about 3 cloves)
  • 1 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 8 toothpicks for securing

Equipment

  • 1 oven-safe skillet

Method
 

Make the filling
  1. Preheat the oven to 400°F. Beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until fully combined.
Prep and fill the chicken
  1. Cut a deep horizontal pocket in each chicken breast. Season the pockets and the outside of each breast with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Spoon the filling into each pocket. Secure the opening with toothpicks so the filling stays in place during cooking.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until the surfaces are golden.
  2. Transfer the skillet to the oven and bake at 400°F for 18-22 minutes. Bake until the internal temperature reaches 165°F and the exterior looks caramelized.
Serve
  1. Remove the toothpicks and let the chicken rest for 5 minutes. Slice and serve so the molten spinach and cheese filling stays visible.

Notes

Pro tip: chop the spinach finely and soften the cream cheese so the filling spreads smoothly and doesn’t tear the chicken pocket. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the oven or a skillet until warmed through. Freezing is not recommended because the filling texture can break after thawing. For a lighter swap, use reduced-fat cream cheese and part-skim mozzarella while keeping the bake time the same.