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Spinach Stuffed Chicken Breast Recipe
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Spinach Stuffed Chicken Breast

Tender chicken breasts stuffed with creamy spinach, garlic, mozzarella, and Parmesan, then baked until golden and juicy. This easy stuffed chicken breast is a flavorful, low-carb dinner that works beautifully for busy weeknights.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Broccoli Cheese Stuffed Chicken Breast, Easy Stuffed Chicken Breast, Healthy Stuffed Chicken Breast, Keto Stuffed Chicken Breast, Pesto Stuffed Chicken, Spinach and Cream Cheese Stuffed Chicken, Spinach and Feta Stuffed Chicken, Spinach Stuffed Chicken Breast
Servings: 4
Calories: 390kcal

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 cups fresh spinach
  • 4 oz cream cheese softened
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional

Instructions

  • Preheat oven: Preheat oven to 375°F (190°C).
  • Cook spinach: Heat a small skillet over medium heat with a little olive oil. Add spinach and cook until wilted, about 1–2 minutes. Add garlic and cook for another 30 seconds.
  • Make filling: Let spinach cool slightly, then combine it with cream cheese, mozzarella, Parmesan, and red pepper flakes in a bowl.
  • Prepare chicken: Pat chicken breasts dry. Carefully cut a pocket into the thickest part of each breast without cutting all the way through.
  • Season: Season the chicken inside and out with Italian seasoning, paprika, salt, and black pepper.
  • Stuff: Divide the spinach and cheese mixture between the chicken breasts. Don't overfill. Secure with toothpicks if necessary.
  • Sear: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2–3 minutes per side until lightly golden.
  • Bake: Transfer the skillet to the oven and bake for 18–25 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
  • Rest: Remove from the oven and let the chicken rest for about 5 minutes before removing toothpicks and serving.

Notes

  • If using frozen spinach, thaw it completely and squeeze out excess water.
  • Don't overstuff the chicken or the filling may spill out during cooking.
  • Use a meat thermometer to make sure the chicken reaches 165°F.
  • Toothpicks help keep the filling securely inside while baking.
  • For a keto-friendly meal, serve with roasted broccoli, asparagus, zucchini, or cauliflower rice.

Nutrition 

  • Calories: 390 kcal
  • Carbohydrates: 7 g
  • Protein: 49 g
  • Fat: 19 g
  • Saturated Fat: 9 g
  • Cholesterol: 145 mg
  • Sodium: 610 mg
  • Fiber: 1 g
  • Sugar: 2 g