Cheesy Spinach Stuffed Chicken (Printable)

Creamy spinach and sun-dried tomato-stuffed chicken, seared and baked for a juicy, low-carb main.

# What you'll need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts

→ Spinach & Cheese Filling

02 - 1 cup fresh spinach, chopped
03 - ¾ cup cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
06 - ¼ cup sun-dried tomatoes packed in oil, chopped and patted dry
07 - 1 clove garlic, minced
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon salt

→ Seasoning & Searing

10 - 1 teaspoon Italian seasoning blend
11 - ½ teaspoon paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - 2 tablespoons olive oil, divided

# How to make it:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - In a mixing bowl, combine the chopped spinach, softened cream cheese, mozzarella, Parmesan, chopped sun-dried tomatoes, minced garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir until all ingredients are evenly distributed.
03 - Using a sharp knife, slice a deep pocket into the thickest side of each chicken breast. Take care not to cut all the way through to the opposite side.
04 - Divide the spinach-cheese filling evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling enclosed.
05 - In a small bowl, combine the Italian seasoning, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub this seasoning blend over every surface of the stuffed chicken breasts.
06 - Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until a golden crust forms.
07 - Transfer the skillet directly into the preheated oven, or move the chicken to the prepared baking dish and drizzle with the remaining tablespoon of olive oil. Bake for 20 to 25 minutes until the internal temperature of the thickest breast reaches 165°F.
08 - Remove from the oven and discard any toothpicks. Let the chicken rest for 3 to 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • The creamy, tangy filling oozes just enough when you cut into it to make everyone at the table go quiet.
  • Sun dried tomatoes bring a concentrated punch of umami that transforms ordinary weeknight chicken into something dinner party worthy.
  • It looks incredibly impressive but the whole thing comes together in under an hour with zero fancy technique.
02 -
  • If you cut the pocket too deep and it tears open, do not panic, just overlap the edges and use two toothpicks to pin it back together because the cheese will seal most sins during baking.
  • Patting the sun dried tomatoes dry before chopping them is the single detail that separates a runny mess from a perfectly thick filling.
  • Overcooking is the real enemy here so invest in an instant read thermometer and pull the chicken the moment it hits 165 degrees F because carryover heat will do the rest.
03 -
  • Use the back of a spoon to really press the filling deep into the pocket so it distributes evenly instead of puffing out one end during baking.
  • Letting the chicken rest for five minutes after the oven is the difference between juicy slices and a puddle of lost filling on your cutting board.

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