Introduction
If you’re craving a satisfying dinner that feels indulgent but fits your low-carb lifestyle, these Spinach Stuffed Chicken Breasts are the answer. Juicy chicken breasts are filled with a creamy spinach and cheese mixture, then baked to golden, melty perfection. It’s keto-friendly, gluten-free, and packed with protein — ideal for busy weeknights, meal prep, or even impressing dinner guests with something secretly simple.
🍽️ Servings & Time
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
🛒 Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper, to taste
- Toothpicks or cooking twine
For the Filling:
- 1 ½ cups fresh spinach (roughly chopped)
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan
- 2 garlic cloves, minced
- ½ tsp onion powder
- Optional: red pepper flakes for heat
🧑🍳 Equipment Needed
- Sharp knife
- Skillet or baking dish
- Mixing bowl
- Spoon or spatula
- Toothpicks or twine
- Oven-safe thermometer (optional)
🍳 Instructions
1. Prepare the Chicken:
Preheat oven to 375°F (190°C). Using a sharp knife, slice a pocket horizontally into each chicken breast (do not cut all the way through). Season the outside with salt, pepper, and smoked paprika.
2. Make the Filling:
In a bowl, combine spinach, cream cheese, mozzarella, Parmesan, garlic, onion powder, and optional chili flakes. Mix until smooth and creamy.
3. Stuff the Chicken:
Spoon the filling evenly into each chicken pocket. Use toothpicks or twine to secure the openings.
4. Sear and Bake:
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden (about 2–3 minutes per side). Transfer to the oven and bake for 15–18 minutes, or until internal temp reaches 165°F (74°C).
5. Rest & Serve:
Remove toothpicks, let rest for 5 minutes, then slice and serve with a drizzle of pan juices.
🔁 Variations
- Add Sun-Dried Tomatoes to the filling for a Mediterranean twist
- Use Kale or Arugula instead of spinach
- Add Bacon Crumbles for extra flavor and texture
🧊 Storage Tips
- Fridge: Store in an airtight container for 3–4 days
- Reheat: Gently reheat in a covered skillet or in the oven at 300°F
- Freeze: Wrap uncooked stuffed breasts in foil and freeze for up to 2 months
❓ Frequently Asked Questions
Can I use frozen spinach?
Yes — just thaw, drain, and squeeze out excess water before mixing.
Is it good for meal prep?
Absolutely! Just prep and bake ahead. It reheats well and pairs with any veggie or salad.
What can I serve with it?
Cauliflower mash, roasted broccoli, or a fresh arugula salad are perfect low-carb sides.
Spinach Stuffed Chicken Breasts – A Healthy Low Carb Dinner Option!
Equipment
- Sharp knife
- Skillet or baking dish
- Mixing bowl
- Spoon or spatula
- Toothpicks or twine
- Oven-safe thermometer (optional)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
- Toothpicks or cooking twine
For the Filling:
- 1 ½ cups fresh spinach roughly chopped
- ½ cup cream cheese softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan
- 2 garlic cloves minced
- ½ tsp onion powder
Optional: red pepper flakes for heat
Instructions
Prepare the Chicken:
- Preheat oven to 375°F (190°C). Using a sharp knife, slice a pocket horizontally into each chicken breast (do not cut all the way through). Season the outside with salt, pepper, and smoked paprika.
Make the Filling:
- In a bowl, combine spinach, cream cheese, mozzarella, Parmesan, garlic, onion powder, and optional chili flakes. Mix until smooth and creamy.
Stuff the Chicken:
- Spoon the filling evenly into each chicken pocket. Use toothpicks or twine to secure the openings.
Sear and Bake:
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden (about 2–3 minutes per side). Transfer to the oven and bake for 15–18 minutes, or until internal temp reaches 165°F (74°C).
Rest & Serve:
- Remove toothpicks, let rest for 5 minutes, then slice and serve with a drizzle of pan juices.
Notes
Add Sun-Dried Tomatoes to the filling for a Mediterranean twist Use Kale or Arugula instead of spinach Add Bacon Crumbles for extra flavor and texture 🧊 Storage Tips
Fridge: Store in an airtight container for 3–4 days Reheat: Gently reheat in a covered skillet or in the oven at 300°F Freeze: Wrap uncooked stuffed breasts in foil and freeze for up to 2 months ❓ Frequently Asked Questions
Can I use frozen spinach?
Yes — just thaw, drain, and squeeze out excess water before mixing. Is it good for meal prep?
Absolutely! Just prep and bake ahead. It reheats well and pairs with any veggie or salad. What can I serve with it?
Cauliflower mash, roasted broccoli, or a fresh arugula salad are perfect low-carb sides.