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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach center—seared until golden, then baked to juicy tenderness. Each chicken breast gets a deep pocket filled with mozzarella, sun-dried tomatoes, and garlicky spinach for a rich, sliceable middle.
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Prep Time 20 minutes
Cook Time 28 minutes
resting 5 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
salt
  • 0.25 tsp salt to taste, for seasoning inside and out
black pepper
  • 0.25 tsp black pepper to taste, for seasoning inside and out
garlic powder
  • 0.5 tsp garlic powder to taste, for seasoning inside and out
Italian seasoning
  • 1 tsp Italian seasoning to taste for both chicken and filling
smoked paprika
  • 0.5 tsp smoked paprika to taste, for seasoning inside and out
olive oil
  • 2 tbsp olive oil
cream cheese
  • 8 oz cream cheese softened
fresh baby spinach
  • 2 cup fresh baby spinach finely chopped
shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes chopped
garlic
  • 3 clove garlic minced
toothpicks for securing
  • 6 toothpicks for securing 2-3 per chicken breast

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Make the spinach cream cheese filling
  1. Preheat the oven to 400°F. Set out the filling ingredients so you can mix right away.
  2. In a bowl, beat together cream cheese, chopped spinach, shredded mozzarella, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until combined and smooth. Stop mixing when the mixture looks uniform with no dry pockets.
Stuff and secure the chicken
  1. Cut a deep horizontal pocket in each chicken breast, being careful not to cut all the way through. Open each pocket just enough to fill.
  2. Season the inside and outside of each chicken breast generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Pat so the seasoning adheres to the surface.
  3. Spoon the filling into each pocket and secure with 2-3 toothpicks. Press gently so the pocket closes around the filling.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken and sear 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. The chicken should look firm and cooked through.
  3. Remove the toothpicks and rest the chicken for 5 minutes. Resting helps the molten filling set slightly so it slices cleanly.
  4. Slice the chicken breasts and serve. You should see a glossy spinach and cream cheese filling oozing from the center.

Notes

For the cleanest slices, use a thermometer and pull the chicken at 165°F, then rest for 5 minutes before cutting—this prevents the filling from running out. Store leftovers in an airtight container in the refrigerator for 3-4 days; freeze is not recommended because the filling texture may soften after thawing. If you want a lighter option, replace half the cream cheese with low-fat cream cheese to reduce calories while keeping the center creamy.