Cheesy Spinach Stuffed Chicken (Printable Version)

Chicken breasts stuffed with creamy spinach, mozzarella and sun-dried tomatoes, seared and baked until golden.

# What You'll Need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
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 oil-packed sun-dried tomatoes, drained and finely chopped
10 - 2 cloves garlic, minced
11 - ¼ teaspoon crushed red pepper flakes
12 - 2 tablespoons freshly grated Parmesan cheese

→ Finishing

13 - 1 tablespoon olive oil, for searing
14 - Fresh basil or flat-leaf parsley, roughly chopped, for garnish

# Directions:

01 - Preheat oven to 375°F (190°C). Position the rack in the center of the oven.
02 - Using a sharp knife, cut a deep pocket into the side of each chicken breast, taking care not to slice all the way through. Keep the opening just wide enough to fill.
03 - Season both sides of each chicken breast evenly with kosher salt, freshly ground black pepper, and garlic powder.
04 - In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, sun-dried tomatoes, minced garlic, red pepper flakes, and grated Parmesan. Stir until all ingredients are evenly incorporated.
05 - Divide the filling evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling contained during cooking.
06 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, sear the stuffed chicken breasts for 2 to 3 minutes per side until a golden-brown crust forms.
07 - Transfer the skillet directly into the preheated oven. Bake for 22 to 25 minutes until the internal temperature of the thickest part of each breast registers 165°F (74°C).
08 - Remove from the oven and carefully extract any toothpicks. Let the chicken rest for 3 to 5 minutes before serving. Garnish with freshly chopped basil or parsley and serve hot.

# Expert Hints:

01 -
  • The filling oozes out just enough when you cut into it to make everyone at the table go quiet for a moment.
  • It looks like something you would order at a restaurant but honestly the hardest part is just cutting the pocket into the chicken without panicking.
02 -
  • If your cream cheese is cold when you mix the filling it will not spread evenly and you will end up with clumps that fall out during searing.
  • The toothpicks are not optional if your chicken breasts are on the smaller side because that filling will escape the second it hits the hot pan.
03 -
  • Let the stuffed chicken sit in the fridge for ten minutes before searing because cold filling holds together better when it hits the hot oil.
  • A light dusting of extra Parmesan on the outside before searing creates a crust that people will not stop talking about.

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