Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Low-Carb, Keto
- Method: Stovetop & Oven-Baked
- Cuisine: American
