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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella filling baked to juicy perfection. A golden, herb-seasoned sear gives way to an oozy center with sun-dried tomatoes and garlic in every slice.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use similarly sized breasts so they cook evenly.
Seasonings
  • 0.5 tsp salt To taste; season inside the pockets and the outside.
  • 0.5 tsp pepper To taste; freshly ground if possible.
  • 1 tsp garlic powder To taste; sprinkle over the breasts.
  • 1 tsp Italian seasoning To taste; use both in the filling and on the chicken.
  • 0.5 tsp smoked paprika To taste; helps the herb-crust flavor.
Olive oil
  • 2 tbsp olive oil For searing in the skillet.
Cream cheese filling
  • 8 oz cream cheese Soften before mixing for a smooth, scoopable filling.
  • 2 cup fresh baby spinach Finely chopped so it cooks through inside the chicken.
  • 1 cup shredded mozzarella cheese Adds stretchy melt and helps bind the filling.
  • 0.5 cup sun-dried tomatoes Chopped; drain if they seem very oily.
  • 3 garlic Minced cloves.
  • 1 tsp Italian seasoning For flavor in the filling.
  • 0.5 tsp salt To taste in the filling.
  • 0.25 tsp pepper To taste in the filling.
Toothpicks
  • 8 toothpicks For securing the stuffed pockets during searing and baking.

Equipment

  • 1 cast iron skillet

Method
 

Make the filling and prep the oven
  1. Preheat the oven to 400°F. Set out ingredients so the filling comes together quickly.
  2. In a mixing bowl, beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until evenly combined. The mixture should look thick and cohesive so it won’t leak.
Stuff the chicken
  1. Cut a deep horizontal pocket in each chicken breast. Keep one side intact so you can fill without cutting through.
  2. Season each chicken breast inside the pocket and all over the outside with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Press the seasoning in lightly so it adheres.
  3. Spoon the filling into each pocket and secure the opening with toothpicks. Aim to distribute the filling so each breast has a similar amount.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the chicken for 3-4 minutes per side until golden. Look for deep browning on both surfaces.
  2. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 165°F. The chicken should be cooked through and the filling should be hot and set.
Finish and serve
  1. Remove toothpicks and rest the chicken for 5 minutes. This helps the juices settle so the center stays molten when sliced.
  2. Slice and serve immediately. The cut should reveal spinach, cream cheese, and mozzarella filling oozing from the center.

Notes

Pro tip: mince the spinach very fine and soften the cream cheese fully so the filling stays thick and doesn’t spill. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because the creamy filling can loosen when thawed. For a lighter option, use low-fat cream cheese and reduced-fat mozzarella while keeping the same seasoning and bake time.