Description
Tender, juicy chicken breasts stuffed with a creamy mixture of cream cheese, mozzarella, Parmesan, and fresh spinach, then seared until golden and baked to perfection. Finished with an optional but incredible Parmesan cream sauce. This elegant yet easy recipe is perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 4 chicken breasts (look for evenly-sized breasts so they cook uniformly)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika (adds beautiful color and subtle sweetness)
- Salt and pepper, to taste
- 1–2 tablespoons olive oil
Cheese & Spinach Filling
- 4 ounces cream cheese, softened (leave it out 30 minutes before starting)
- 1 cup shredded mozzarella (the melty, stretchy goodness!)
- 1/3 cup grated Parmesan (freshly grated tastes best)
- 1 cup fresh spinach, chopped (frozen works too—just squeeze out the water)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional (for a gentle kick)
- Salt and pepper, to taste
For the Sauce (Optional but Delicious)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth
- 1/2 cup heavy cream (makes everything silky and luxurious)
- 1/4 cup Parmesan cheese
- Salt & pepper, to taste
Instructions
Preheat your oven to 400°F and take a moment to pat those chicken breasts completely dry with paper towels—this helps them get that beautiful golden sear.
Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, working slowly so you don’t slice all the way through the other side. Think of it like opening a book, not cutting it in half!
Season both the outside and inside of each pocket generously with Italian seasoning, paprika, salt, and pepper.
In a medium bowl, combine your softened cream cheese, mozzarella, Parmesan, chopped spinach, minced garlic, onion powder, Italian seasoning, red pepper flakes (if using), and a good pinch of salt and pepper.
Mix everything together until it’s well combined and looks like a thick, cheesy spread. Don’t worry if it seems like a lot of filling—you want those pockets nice and full!
Now for the fun part! Spoon a generous amount of filling into each chicken pocket, dividing it evenly among the four breasts.
Use your fingers to press the filling in gently and spread it around inside the pocket. If the opening seems like it might gape open during cooking, secure it closed with one or two toothpicks inserted at an angle. Just remember to remove them before serving!
Heat your olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
Carefully place the stuffed chicken breasts in the pan, giving them space so they don’t steam. Let them sear undisturbed for about 3–4 minutes until the bottom is golden brown, then gently flip and sear the other side for another 3–4 minutes.
You’re not cooking them through yet—just building that gorgeous crust.
Transfer your skillet directly into the preheated oven (or if you don’t have an oven-safe skillet, move the chicken to a baking dish).
Bake for 15–20 minutes, checking with a meat thermometer inserted into the thickest part of the chicken (not the filling). You’re looking for 165°F.
Let the chicken rest for 5 minutes before serving—this keeps all those juices locked in.
While the chicken rests, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about a minute until it smells slightly nutty—this is your roux.
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once it’s smooth, stir in the heavy cream and bring it to a gentle simmer.
Add the Parmesan cheese, salt, and pepper, then let it bubble gently until it thickens enough to coat the back of a spoon, about 3–5 minutes. Spoon this gorgeous sauce over your plated chicken.
Notes
- Use a small spoon or piping bag to stuff the filling if you’re having trouble getting it in neatly
- Don’t crowd the pan when searing—work in batches if your skillet isn’t big enough, or the chicken will steam instead of sear
- Add sun-dried tomatoes to the filling for an extra pop of flavor and a restaurant-style upgrade
- Make a foil tent if the tops are browning too quickly in the oven
- Let the chicken rest for 5 minutes after baking—cutting into it immediately will cause all the juices (and filling) to run out
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sear and Bake
- Cuisine: Italian-American