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!
Want to Save This Recipe?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
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.
Want to Save This Recipe?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
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
