Cheesy Spinach Stuffed Chicken (Print version)
Creamy spinach and mozzarella stuffed chicken with sun-dried tomatoes, seared then baked for a cheesy finish.
# What goes in:
→ Chicken
01 - 4 large boneless, skinless chicken breasts (about 6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
→ Filling
06 - 4 oz cream cheese, softened to room temperature
07 - 1 cup shredded mozzarella cheese
08 - 2 oz fresh baby spinach, roughly chopped
09 - ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
10 - 2 cloves garlic, minced
11 - ¼ teaspoon crushed red pepper flakes (optional)
12 - 2 tablespoons grated Parmesan cheese
→ To Finish
13 - 1 tablespoon olive oil
14 - Fresh basil or flat-leaf parsley, chopped (for garnish, optional)
# Cooking steps:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Using a sharp knife, cut a deep pocket into the thickest side of each chicken breast, taking care not to slice all the way through. Open the pocket gently to create ample space for the filling.
03 - Season both sides of each chicken breast evenly with kosher salt, freshly ground black pepper, and garlic powder. Set aside while preparing the filling.
04 - In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, drained sun-dried tomatoes, minced garlic, crushed red pepper flakes if using, and grated Parmesan. Stir until all ingredients are thoroughly incorporated.
05 - Divide the filling evenly among the four chicken breasts, spooning it generously into each pocket. Press the edges together to enclose the filling and secure with toothpicks if needed to prevent leaking during cooking.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers. Sear the stuffed chicken breasts for 2 to 3 minutes per side until a deep golden-brown crust forms.
07 - Transfer the skillet directly into the preheated oven (or move the chicken to a baking dish). Bake for 22 to 25 minutes until the internal temperature registers 165°F when measured at the thickest part of the breast.
08 - Remove from the oven and carefully extract any toothpicks. Let the chicken rest for 3 to 5 minutes before slicing. Garnish with freshly chopped basil or parsley and serve immediately.
# Tips from flavorandfeast:
01 -
- The filling melts into something so creamy and indulgent that people will assume you spent hours on it.
- Sun-dried tomatoes bring a tangy, concentrated punch that turns ordinary chicken into something restaurant-worthy.
02 -
- Overstuffing the pockets will cause the filling to leak out during searing, so be generous but reasonable.
- Letting the cream cheese fully soften before mixing prevents ugly lumps and ensures a smooth, even filling.
03 -
- Use toothpicks soaked in water so they do not scorch or catch during the oven step.
- A meat thermometer is the single tool that guarantees juicy chicken every single time without guesswork.