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Stuffed Chicken Breast

Stuffed chicken breast with a molten spinach, cream cheese, and mozzarella center—baked until juicy and finished with a golden sear. This baked stuffed chicken recipe features a herb-seasoned crust and a savory sun-dried tomato garlic filling.
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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
  • Salt
  • pepper
  • garlic powder
  • Italian seasoning
  • smoked paprika
  • 2 tbsp olive oil
  • toothpicks
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
  • Salt To taste
  • pepper To taste

Equipment

  • 1 cast iron skillet

Method
 

Make the filling
  1. Preheat oven to 400°F and beat together cream cheese, spinach, mozzarella, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper until evenly combined, with no streaks left in the mixture.
  2. Cut a deep horizontal pocket in each chicken breast, keeping the bottom intact so the filling stays inside during baking.
Season and fill
  1. Season the chicken breasts inside the pockets and the outside generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Spoon the filling into each pocket and secure the opening with toothpicks so it doesn’t spill.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 3-4 minutes per side until golden, with a caramelized surface that releases easily from the pan.
  2. Transfer the skillet to the oven and bake 18-22 minutes until internal temperature reaches 165°F, with the juices running clear when pierced.
  3. Remove the toothpicks, rest 5 minutes to settle the filling, then slice and serve while the center is still molten.

Notes

For the cleanest pocket and best melt, make sure the cream cheese is fully softened before mixing and keep the chicken bottoms uncut. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to texture changes in the filling. For a lower-fat swap, use reduced-fat cream cheese and mozzarella (texture will be slightly less gooey but still satisfying).