I love how this dish strikes the perfect balance between rich flavor and wholesome ingredients. The creamy spinach filling melts beautifully inside the juicy chicken, while the spices on the outside add just the right touch of warmth and smokiness. It’s high in protein, low in carbs, and easy to make ahead. I often prep everything earlier in the day and simply bake when ready to eat. Whether I’m following a keto diet or just craving something hearty but clean, this recipe never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
boneless, skinless chicken breasts
olive oil
garlic powder
onion powder
smoked paprika
salt and pepper
For the Spinach Filling:
chopped spinach (fresh or thawed frozen, squeezed dry)
cream cheese, softened
shredded mozzarella cheese
grated Parmesan cheese
garlic, minced
Optional Add-ins:
crumbled feta or goat cheese
red pepper flakes
chopped sun-dried tomatoes or artichokes
Directions
I start by mixing up the filling. In a bowl, I combine chopped spinach, softened cream cheese, mozzarella, Parmesan, and minced garlic. I stir everything until smooth and creamy.
To prepare the chicken, I butterfly each breast by slicing it horizontally to create a pocket—being careful not to cut all the way through.
I season the outside of each chicken breast with garlic powder, onion powder, smoked paprika, salt, and pepper.
Then, I evenly divide the spinach mixture and stuff each pocket generously. If needed, I secure them with toothpicks to keep the filling inside while cooking.
I heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed chicken for 2–3 minutes per side until lightly browned.
After searing, I transfer the skillet to a preheated 375°F (190°C) oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F.
Once baked, I let the chicken rest for about 5 minutes before slicing and serving. This helps keep the juices locked in.
Servings and timing
This recipe yields 4 servings. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Cheese swaps: I sometimes use goat cheese, feta, or even pepper jack for a different flavor profile.
Add more greens: I’ve added chopped kale or arugula in place of spinach, and it works just as well.
Make it spicy: A pinch of red pepper flakes or chopped jalapeños in the filling gives it a nice kick.
Wrap in bacon: For extra flavor and crispiness, I occasionally wrap the stuffed chicken breasts in bacon before baking.
Sun-dried tomato twist: Chopped sun-dried tomatoes add a rich, tangy note to the filling.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a 350°F (175°C) oven for about 10–15 minutes until heated through. The microwave works too, but I prefer the oven to preserve the texture. If I’m freezing, I wrap each cooked and cooled chicken breast in foil and store in a freezer-safe bag for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use frozen spinach?
Yes. I often use frozen spinach—just make sure to thaw it fully and squeeze out as much water as possible before mixing it into the filling.
How do I prevent the filling from leaking out?
I make sure not to overstuff the chicken, and I use toothpicks to close the pocket securely. Searing the chicken helps create a seal before baking.
Can I make this ahead of time?
Absolutely. I prepare the stuffed and seasoned chicken in advance, store it in the fridge, and bake it fresh when I’m ready to eat.
Can I cook this without an oven-safe skillet?
If I don’t have an oven-safe skillet, I sear the chicken in a regular pan, then transfer it to a baking dish for the oven portion.
What should I serve with it?
I like serving this chicken with cauliflower mash, roasted veggies, or a fresh salad to keep it low-carb and balanced.
Conclusion
This spinach stuffed chicken breast recipe is a go-to for a reason. It’s simple, satisfying, and packed with flavor in every bite. Whether I’m looking for a healthy meal prep option or a cozy dinner for guests, I know this dish will always impress—without requiring too much time in the kitchen.
Juicy, cheesy, and packed with spinach, these stuffed chicken breasts are the perfect low-carb dinner. A quick, flavorful meal that’s both healthy and satisfying.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
For the Spinach Filling:
1 cup chopped spinach (fresh or thawed frozen, squeezed dry)
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Optional Add-ins:
Crumbled feta or goat cheese
Red pepper flakes
Chopped sun-dried tomatoes or artichokes
Instructions
Make the Filling:
In a bowl, mix chopped spinach, softened cream cheese, mozzarella, Parmesan, and minced garlic until smooth.
Prepare the Chicken:
Butterfly each chicken breast by slicing a pocket horizontally—do not cut all the way through.
Season the Chicken:
Rub the outside of each chicken breast with garlic powder, onion powder, smoked paprika, salt, and pepper.
Stuff the Chicken:
Fill each chicken breast with the spinach mixture. Secure with toothpicks if needed.
Sear:
Heat olive oil in an oven-safe skillet over medium-high heat. Sear each stuffed breast for 2–3 minutes per side, until lightly browned.
Bake:
Transfer skillet to a preheated 375°F (190°C) oven and bake for 20–25 minutes, or until internal temp reaches 165°F (74°C).
Rest & Serve:
Let chicken rest for 5 minutes before serving. Remove toothpicks, slice, and enjoy warm.
Notes
Use full-fat cream cheese for the richest texture.
Let cream cheese soften at room temp for easier mixing.
Frozen spinach is fine—just squeeze out all water.
Let chicken rest before slicing to retain juiciness.
Optional mix-ins like sun-dried tomatoes or feta can elevate flavor.
