Go Back

Stuffed Chicken Breast

Stuffed chicken breast with a spinach, cream cheese, and mozzarella filling baked until juicy and golden on the outside. Each chicken breast gets a deep pocket, is seared in an oven-safe skillet, then baked to 165°F for molten center perfection.
Print Recipe Pin Recipe
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
  • 4 boneless skinless chicken breasts
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • smoked paprika to taste
  • 2 tbsp olive oil
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 garlic minced
  • 1 tsp Italian seasoning
  • salt to taste
  • pepper to taste
  • 1 toothpicks for securing

Equipment

  • 1 oven-safe skillet

Method
 

Make the filling
  1. Preheat oven to 400°F, then beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until evenly combined.
  2. Cut a deep horizontal pocket in each chicken breast, then season inside and out generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Stuff, sear, and bake
  1. Spoon filling into each pocket and secure with toothpicks so the filling stays inside during cooking.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 3-4 minutes per side until golden.
  3. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 165°F, visible juices running clear when pierced at the thickest part.
  4. Remove toothpicks, rest chicken 5 minutes, then slice and serve to show a molten spinach, cream cheese, and mozzarella center.

Notes

Pro tip: keep the pockets tight and don’t overfill so the filling doesn’t leak during searing. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to the dairy filling texture. For a lighter option, use reduced-fat cream cheese while keeping the same baking time and target 165°F.