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!
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!
Spinach Stuffed Chicken Breasts - a healthy low carb dinner option!
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Baking dish or oven-safe skillet
- Toothpicks (optional)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
For the Spinach Filling:
- 1 cup fresh spinach chopped
- ½ cup cream cheese softened
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 clove garlic minced
- ½ tsp red pepper flakes optional
Instructions
Step 1: Prepare the Chicken
- Preheat oven to 375°F (190°C).
- Using a sharp knife, cut a pocket into each chicken breast, being careful not to slice all the way through.
- Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
Step 2: Make the Filling
- In a mixing bowl, combine chopped spinach, cream cheese, Parmesan, mozzarella, garlic, and red pepper flakes.
- Mix until well combined.
Step 3: Stuff the Chicken
- Spoon the spinach mixture evenly into each chicken breast pocket.
- Secure with toothpicks if needed to keep the filling inside.
Step 4: Cook the Chicken
- Heat 1 tbsp olive oil in an oven-safe skillet over medium heat.
- Sear the chicken for 2-3 minutes per side until golden brown.
- Transfer skillet to the oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
Step 5: Serve & Enjoy
- Let the chicken rest for 5 minutes before serving.
- Pair with steamed veggies, a fresh salad, or cauliflower rice for a complete meal!
Pro Tips:
- ✔ Use fresh spinach for the best texture, but frozen (thawed and drained) works too!
- ✔ Don't overstuff the chicken to prevent filling from leaking out while baking.
- ✔ For extra flavor, add crispy bacon bits or sun-dried tomatoes to the filling.
Storage & Reheating Tips:
- Store: Keep in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 350°F for 10 minutes or microwave in 30-second bursts.
- Freeze: Wrap tightly and freeze for up to 2 months.
