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:
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4 boneless, skinless chicken breasts
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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½ teaspoon paprika
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1 tablespoon olive oil
For the Spinach Filling:
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1 cup fresh spinach (chopped)
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½ cup cream cheese (softened)
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¼ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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1 teaspoon garlic (minced)
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½ teaspoon red pepper flakes (optional)
Substitutions
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Cream Cheese – Swap with Greek yogurt for a lighter version.
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Mozzarella – Use shredded cheddar or provolone for a different flavor.
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Spinach – Kale or Swiss chard can be used as an alternative.
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Chicken Breasts – Try chicken thighs for a juicier option.
How to Make Spinach Stuffed Chicken Breasts
Step 1: Prepare the Chicken
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Preheat oven to 375°F (190°C).
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Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.
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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
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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
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Divide the spinach mixture evenly and spoon it into each chicken breast pocket.
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Secure with toothpicks if needed to keep the filling inside.
Step 4: Cook the Chicken
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
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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!
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Let the chicken rest for a few minutes before serving. Enjoy with your favorite sides!
Mix-Ins & Additions
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Sun-Dried Tomatoes – Add to the filling for extra flavor.
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Bacon Bits – Mix in crispy bacon for a smoky taste.
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Mushrooms – Sautéed mushrooms add depth to the filling.
Recipe Tips
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Don’t overfill the chicken – Keep the stuffing inside to avoid spilling.
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Use a meat thermometer – Ensures the chicken is fully cooked without drying out.
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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
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Keto Spinach Stuffed Chicken – Use extra cheese and add a drizzle of olive oil for more healthy fats.
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Air Fryer Spinach Stuffed Chicken – Cook at 375°F for 18-20 minutes.
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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.
