Go Back

Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach center—seared until golden, then baked to juicy perfection. This easy stuffed chicken recipe delivers a herb-seasoned crust with a melty mozzarella and sun-dried tomato filling.
Print Recipe Pin Recipe
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
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 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
  • 0.25 tsp salt
  • 0.25 tsp pepper

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the filling and prep the chicken
  1. Preheat the oven to 400°F for even baking. Beat together the softened cream cheese, chopped spinach, mozzarella, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until combined, with no dry streaks.
  2. Cut a deep horizontal pocket in each chicken breast, taking care not to cut all the way through. Season the inside pocket and the outside generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  3. Spoon the spinach cream cheese filling into each pocket. Secure each stuffed chicken breast with 2-3 toothpicks so the filling stays inside during cooking.
Sear and bake
  1. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the stuffed chicken breasts for 3-4 minutes per side until golden, creating a caramelized exterior crust.
  2. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 165°F. The outside should look golden and the chicken should be cooked through without jiggling.
  3. Remove the toothpicks and let the chicken rest for 5 minutes. Slice and serve, showing the molten spinach and cream cheese filling oozing from the center.

Notes

Pro tip: soften the cream cheese well so it mixes smoothly—this helps the filling stay creamy and don’t get grainy. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months (reheat covered until hot). For a lower-fat swap, use reduced-fat cream cheese and part-skim mozzarella while keeping the same bake time.