Description
Stuffed chicken breast with a creamy spinach-and-three-cheese filling—juicy, golden, and weeknight-easy. Includes sear-and-bake and oven-only options, a 5-minute pan sauce, and bake times by thickness.
Ingredients
Chicken
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4 boneless, skinless chicken breasts (about 8 oz / 225 g each)
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1 Tbsp olive oil (for searing)
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1½ tsp kosher salt
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1 tsp sweet paprika
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp onion powder
Creamy Spinach Filling
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4 oz (115 g) cream cheese, softened
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1 cup (85 g) low-moisture mozzarella, shredded
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⅓ cup (30 g) finely grated Parmesan
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2 cups (60 g) fresh baby spinach, chopped n or ½ cup frozen spinach, thawed and squeezed dry
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¼ cup (35 g) oil-packed sun-dried tomatoes, finely chopped
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1 small garlic clove, minced (about ½ tsp)
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1 tsp lemon zest
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Pinch red pepper flakes (optional)
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1–2 tsp sun-dried tomato oil or olive oil (to loosen filling, if needed)
Optional
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Toothpicks, to secure seams if needed
Instructions
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Preheat oven to 375°F / 190°C with a rack in the center. Mix all filling ingredients until spreadable.
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Pat chicken dry. On the thick side of each breast, make a slit and create a pocket, keeping the blade parallel to the board and stopping about ¾ of the way through.
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Combine salt, paprika, pepper, garlic powder, and onion powder. Season the outside of each breast on both sides.
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Spoon ¼ cup (55–60 g) filling into each pocket. Press to distribute. Secure with 1–2 toothpicks if needed. Wipe any filling off the exterior.
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Path A — Sear & Bake (best crust): Heat 1 Tbsp olive oil in a large oven-safe skillet over medium-high until shimmering. Sear 2–3 minutes per side until golden. Transfer to the oven and bake until the thickest part reads 160–162°F (71°C), about 14–27 minutes depending on thickness. Rest 5–10 minutes to reach 165°F/74°C.
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Path B — Oven-Only: Place chicken on a rack set over a foil-lined sheet pan. Brush lightly with oil. Bake at 375°F/190°C to 160–162°F, then broil 60–90 seconds for color. Add 2–4 minutes to the sear-and-bake times. Rest 5–10 minutes.
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Slice and serve. Optional: make the quick pan sauce (see Notes) while the chicken rests.
Notes
Bake Time Guide at 375°F (stuffed):
• 1.25 in / 3.2 cm: 14–17 min (sear-and-bake) | 16–20 min (oven-only)
• 1.5 in / 3.8 cm: 17–22 min (sear-and-bake) | 19–26 min (oven-only)
• 1.75 in / 4.4 cm: 22–27 min (sear-and-bake) | 24–31 min (oven-only)
• Bacon-wrapped: add 5–8 minutes. Always confirm 165°F/74°C after resting.
Quick Pan Sauce (5 minutes):
Remove chicken to rest; set skillet over medium. Add ½ cup chicken broth and 1–2 tsp sun-dried tomato oil (or olive oil); scrape browned bits. Simmer 2–3 minutes to reduce slightly. Stir in 2 Tbsp cream or 1 Tbsp butter and 1 tsp lemon juice; season to taste.
Leak Prevention:
Keep watery add-ins (tomatoes, mushrooms, broccoli) dry or pre-cooked. Don’t overfill; aim for ¼ cup per breast. If using toothpicks, insert at a shallow angle and remove after resting.
Make-Ahead & Freezer:
Stuffed raw breasts: refrigerate up to 1 day or freeze up to 2 months (thaw overnight; add 3–5 minutes to bake time). Cooked leftovers: reheat covered at 325°F/165°C until warmed through.
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 480
- Sodium: 860 mg
- Fat: 26 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 48 g
Keywords: stuffed chicken breast, spinach stuffed chicken, three cheese stuffed chicken, weeknight chicken