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Delicious roasted stuffed chicken breast with a cheesy herb filling, garnished and served with green beans.

Spinach and Cream Cheese Stuffed Chicken Breast

Juicy chicken breasts stuffed with a creamy spinach and herb filling, seasoned to perfection and cooked until golden brown. This elegant dish is perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts about 6 oz each, pounded to even thickness
  • 2 tbsp olive oil divided
  • 1 tsp salt divided
  • 1/2 tsp black pepper freshly ground
  • 1 tsp paprika
  • 1/2 tsp garlic powder
For the Filling
  • 8 oz cream cheese softened
  • 2 cups fresh spinach chopped and wilted
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup sun-dried tomatoes chopped
  • 3 cloves garlic minced
  • 1 tsp dried Italian herbs

Equipment

  • Air Fryer
  • Sharp Knife
  • Cutting Board
  • Mixing Bowl
  • Toothpicks

Method
 

Prepare the Filling
  1. In a mixing bowl, combine softened cream cheese, wilted spinach, mozzarella cheese, sun-dried tomatoes, minced garlic, Italian herbs, and 1/2 teaspoon of salt. Mix until well combined and set aside.
Prepare the Chicken
  1. Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
  2. Using a sharp knife, cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
  3. Stuff each chicken breast with 1/4 of the cream cheese mixture. Use toothpicks to secure the opening closed.
Season and Cook
  1. Brush both sides of stuffed chicken breasts with olive oil. In a small bowl, combine remaining salt, black pepper, paprika, and garlic powder. Season both sides of chicken with the spice mixture.
  2. Preheat air fryer to 375°F (190°C). Place stuffed chicken breasts in the air fryer basket, ensuring they don't overlap.
  3. Air fry for 20-25 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C) and chicken is golden brown.
  4. Remove toothpicks and let rest for 5 minutes before slicing. Serve immediately while hot.

Notes

To wilt spinach, sauté in a dry pan for 1-2 minutes until wilted, then let cool. Make sure to squeeze out excess moisture. Chicken can be stuffed up to 4 hours ahead and refrigerated. If cooking from cold, add 2-3 minutes to cooking time. Leftover stuffed chicken can be stored in the refrigerator for up to 3 days.