Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!

By: Maria
Posted: 03/27/2025

Looking for a protein-packed, low-carb dinner that’s both delicious and easy to make? This Spinach Stuffed Chicken Breasts recipe is the perfect solution! Juicy chicken breasts are filled with a creamy spinach and cheese mixture, then baked to perfection. It’s a great meal prep option, keto-friendly, and a fantastic way to add more greens to your diet. Serve it with roasted vegetables or a fresh salad for a well-balanced meal!

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Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil

For the Spinach Filling:

1 cup fresh spinach (chopped)
½ cup cream cheese (softened)
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon garlic (minced)
½ teaspoon red pepper flakes (optional)

Substitutions

CREAM CHEESE – Swap with Greek yogurt for a lighter version.
Mozzarella – Use shredded cheddar or provolone for a different flavor.
Spinach – Kale or Swiss chard can be used as an alternative.
Chicken Breasts – Try chicken thighs for a juicier option.

How to Make Spinach Stuffed Chicken Breasts

Step 1: Prepare the Chicken

Preheat oven to 375°F (190°C).
Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.
Using a sharp knife, cut a pocket into the side of each Chicken Breast, being careful not to cut all the way through.

Step 2: Make the Spinach Filling

In a mixing bowl, combine the chopped spinach, Cream Cheese, mozzarella, Parmesan, garlic, and red pepper flakes. Mix until well combined.

Step 3: Stuff the Chicken

Divide the spinach mixture evenly and spoon it into each chicken breast pocket.
Secure with toothpicks if needed to keep the filling inside.

Step 4: Cook the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 5: Serve & Enjoy!

Let the chicken rest for a few minutes before serving. Enjoy with your favorite sides!

Mix-Ins & Additions

Sun-Dried Tomatoes – Add to the filling for extra flavor.
Bacon Bits – Mix in crispy bacon for a smoky taste.
Mushrooms – Sautéed mushrooms add depth to the filling.

Recipe Tips

Don’t overfill the chicken – Keep the stuffing inside to avoid spilling.
Use a meat thermometer – Ensures the chicken is fully cooked without drying out.
Rest before slicing – This keeps the chicken juicy.

Storage Instructions

Refrigeration:

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing:

Freeze stuffed chicken breasts (uncooked) in a freezer-safe bag for up to 2 months. Thaw before cooking.

Reheating:

Reheat in the oven at 325°F until warmed through. Avoid microwaving, as it can dry out the chicken.

Recipe Variations

Keto Spinach Stuffed Chicken – Use extra cheese and add a drizzle of olive oil for more healthy fats.
Air Fryer Spinach Stuffed Chicken – Cook at 375°F for 18-20 minutes.
Pesto Spinach Stuffed Chicken – Add a spoonful of pesto to the filling for an herby twist.

FAQs

Can I make this ahead of time?

Yes! Stuff the chicken and refrigerate up to 24 hours before baking.

What can I serve with this dish?

Try roasted asparagus, cauliflower rice, or a simple garden salad.

Can I use frozen spinach?

Yes! Just thaw and squeeze out excess water before mixing.

This Spinach Stuffed Chicken Breasts recipe is a simple, nutritious, and delicious way to enjoy a low-carb meal. Whether you’re meal prepping or making a quick weeknight dinner, this dish is guaranteed to be a hit!

Frequently Asked Questions

Can I prepare the Spinach Stuffed Chicken Breasts ahead of time?

Yes, you can prepare the Spinach Stuffed Chicken Breasts up to 24 hours in advance. Stuff the chicken breasts with the spinach mixture and store them in an airtight container in the refrigerator. When ready to cook, simply sear and bake according to the recipe instructions. For longer storage, you can freeze the uncooked stuffed chicken breasts for up to 2 months; thaw them completely before cooking.

What ingredient substitutions can I make for the Spinach Stuffed Chicken Breasts?

You can substitute cream cheese with Greek yogurt in a 1:1 ratio for a lighter filling. Mozzarella can be swapped with cheddar or provolone cheese, also in a 1:1 ratio, for different flavor profiles. Fresh spinach can be replaced with kale or Swiss chard, using the same amount, but be sure to chop them finely. Chicken breasts can be substituted with chicken thighs for a juicier result, cooking time may vary slightly.

How do I know when the Spinach Stuffed Chicken Breasts are perfectly cooked?

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (75°C) as measured with a meat thermometer inserted into the thickest part of the chicken. Visually, the chicken should be opaque throughout, with no pink remaining. The filling should be heated through and slightly bubbly. Allow the chicken to rest for a few minutes after baking; this helps the juices redistribute and keeps the chicken moist.

Can I double or scale up this Spinach Stuffed Chicken Breasts recipe?

Yes, you can easily double or scale up this recipe. If doubling, you may need to use two skillets or bake the chicken in batches to avoid overcrowding the pan. Adjust the cooking time slightly, adding a few minutes if necessary, and always check the internal temperature with a meat thermometer. Ensure your baking dish is large enough to accommodate the increased number of chicken breasts.

What are the nutritional highlights of this Spinach Stuffed Chicken Breasts recipe?

This recipe is packed with protein from the chicken and offers healthy fats from the cream cheese and olive oil. Spinach provides essential vitamins like Vitamin A, Vitamin C, and Vitamin K, along with iron and fiber. The mozzarella and Parmesan cheeses contribute calcium. The dish is also relatively low-carb, making it a good option for those following a keto or low-carb diet.