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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breasts with a molten cream cheese spinach filling, baked until juicy and golden on the outside. Each chicken breast gets a deep pocket, is seared in an oven-safe skillet, then finished in a 400°F oven for tender, sliceable results.
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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
  • 1 Salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste
  • 2 tbsp olive oil
  • 1 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 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the filling and prep
  1. Preheat the oven to 400°F. Beat together the cream cheese, chopped baby spinach, mozzarella, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until combined, then set aside.
Prepare the chicken
  1. Cut a deep horizontal pocket in each chicken breast, being careful not to cut all the way through. Season inside the pocket and the exterior generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Stuff and secure
  1. Spoon the spinach cream cheese filling into each pocket and secure with 2-3 toothpicks. Press gently so the filling stays centered and level.
Sear and bake
  1. Heat the olive oil in an oven-safe skillet over medium-high heat, then sear the stuffed chicken for 3-4 minutes per side until golden. Keep the surface caramelized and evenly browned.
  2. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 165°F. The juices should run clear and the filling should be hot throughout.
Finish and serve
  1. Remove the toothpicks and rest the chicken for 5 minutes. Slice and serve so the molten spinach and cream cheese filling oozes from the center.

Notes

For the cleanest slice, let the stuffed chicken breasts rest the full 5 minutes before cutting—this helps the creamy spinach filling stay thick instead of running immediately. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken up to 2 months for best texture. If you want a lighter option, use part-skim cream cheese and part-skim mozzarella to reduce richness while keeping the stuffed-center effect.