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Spinach Stuffed Chicken Breast – Easy, Juicy & Ready in 30 Minutes

This Spinach Stuffed Chicken Breast is one of the easiest ways to elevate your weeknight chicken dinners: juicy chicken breasts filled with garlicky spinach and creamy cheese, baked until perfectly tender and golden. It’s low-carb, keto-friendly, and made with only 6 simple ingredients! 🍗🧀
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 4 cups fresh spinach
  • 4 oz cream cheese softened
  • ½ cup shredded mozzarella or parmesan
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • Salt & pepper to taste

Equipment

  • Oven-safe skillet or baking dish
  • Knife & cutting board
  • Toothpicks or kitchen twine
  • Mixing bowl
  • Measuring cups & spoons

Method
 

Step 1: Prep the Spinach Filling
  1. Heat 1 tbsp olive oil in a skillet over medium heat.
  2. Add spinach; sauté 2–3 minutes until wilted.
  3. Stir in minced garlic; cook 30 seconds.
  4. Remove from heat; mix with cream cheese and mozzarella until creamy.
Step 2: Prepare the Chicken
  1. Preheat oven to 400°F (200°C).
  2. Pat chicken dry; season both sides with salt and pepper.
  3. Use a sharp knife to cut a horizontal pocket into each chicken breast, being careful not to slice through.
Step 3: Stuff & Secure
  1. Fill each chicken pocket with spinach-cheese mixture.
  2. Secure with toothpicks or kitchen twine if needed.
Step 4: Cook the Chicken
  1. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
  2. Sear chicken 2–3 minutes per side until golden.
  3. Transfer skillet to oven; bake 12–15 minutes, until internal temperature reaches 165°F (74°C).
Step 5: Serve
  1. Remove toothpicks; serve warm with your favorite side—roasted veggies, salad, or cauliflower mash.

Notes

🥄 Variations
Add Sun-Dried Tomatoes: Stir chopped sun-dried tomatoes into the spinach filling.
Use Different Cheese: Swap mozzarella for gouda, provolone, or feta.
Spicy: Add red pepper flakes to the filling for heat.
Low-Fat: Use low-fat cream cheese.
🧊 Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Reheat: Microwave or bake at 350°F until hot.
Freezer: Freeze cooked stuffed chicken for up to 2 months; thaw before reheating.
❓ 10 FAQs
Can I use frozen spinach?
Yes—thaw and squeeze out excess moisture first.
Can I grill stuffed chicken?
Yes—cook over indirect heat until done.
Can I make it dairy-free?
Use dairy-free cream cheese and cheese substitutes.
What’s the best chicken cut?
Large, evenly-sized breasts work best.
Can I prep it ahead?
Yes—stuff chicken up to 24 hours ahead; bake when ready.
How do I keep filling from leaking?
Secure with toothpicks or twine.
What can I serve it with?
Roasted potatoes, salad, or rice.
Is it keto-friendly?
Yes—low in carbs and high in protein.
Can I bake without searing?
Yes—bake at 400°F for 20–25 minutes.
Can kids eat this?
Absolutely—it’s mild, creamy, and kid-approved.
🏁 Conclusion
This Spinach Stuffed Chicken Breast is juicy, creamy, and packed with flavor—perfect for a quick, easy dinner that looks and tastes gourmet! 🍗🌿