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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella center baked until juicy and golden. Cut-and-stuff prep creates a herb-crusted exterior with a hot, cheesy filling that oozes when sliced.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 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
  • 1 toothpicks For securing
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

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep the oven and make the filling
  1. Preheat the oven to 400°F. Then set up a work area so you can fill the chicken right after mixing.
  2. In a mixing bowl, combine cream cheese, baby spinach, mozzarella cheese, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until the mixture looks evenly blended. Stop when the filling is creamy with visible spinach flecks.
Stuff and season the chicken
  1. Cut a deep horizontal pocket in each chicken breast. Keep the bottom intact so the filling won’t spill out.
  2. Season inside the pockets and the outside of each chicken breast with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste. Rub until you see an even coating.
  3. Spoon the filling into each pocket and secure closed with toothpicks. Press gently so the top looks sealed.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden. Look for deep brown color and crisp edges.
  2. Transfer the skillet to the oven and bake for 18-22 minutes at 400°F until the internal temperature reaches 165°F. Remove when the centers are cooked through but still juicy.
Rest, slice, and serve
  1. Remove the toothpicks and rest the chicken for 5 minutes. You should see the juices settle and the filling slightly thicken.
  2. Slice and serve, cutting to reveal the molten spinach, cream cheese, and mozzarella filling. Serve with the browned exterior facing up.

Notes

Pro tip: use softened cream cheese so it mixes smoothly and seals the pockets evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently until warmed through (165°F). Freezing is not recommended because the filling texture can get grainy after thawing. For a dairy-reduced option, use reduced-fat cream cheese and part-skim mozzarella to keep the filling creamy with less fat.