INTRODUCTION
Spinach Stuffed Chicken Breasts – a healthy low carb dinner option! is a simple, fresh, and healthy meal. It is easy to make and good for a weeknight dinner. The dish has chicken, spinach, and cheese. It cooks fast and tastes great. If you like easy family meals, you might also enjoy a creamy Cajun chicken pasta recipe for other weeknight ideas: creamy Cajun chicken pasta.
This recipe keeps carbs low and gives you protein and greens. It is mild and fits many diets. The steps are clear and the tools are common. You can change the cheese or herbs to match your taste.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, healthy, and full of flavor. The chicken stays moist and the filling is soft and cheesy. It is a comfort meal that keeps carbs low. The dish makes good leftovers and it is easy to reheat.
This meal is also flexible. You can make it mild or add spice. It works for a family dinner or for a small gathering. If you like dishes that save time, try other slow cooker comfort recipes like these slow cooker unstuffed cabbage rolls for another easy meal: slow cooker unstuffed cabbage rolls.
HOW TO MAKE Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!
This recipe uses boneless, skinless chicken breasts that are stuffed with a creamy mix of spinach and cheese. You sear the chicken first to lock in juice, then bake to finish. The result is tender chicken with a warm filling. Below are clear steps, from tools to serving ideas.
EQUIPMENT NEEDED
- Sharp knife for cutting pockets in chicken.
- Cutting board.
- Mixing bowl for stuffing.
- Skillet or frying pan that is oven safe, or a baking dish.
- Spoon or small spatula to fill the chicken.
- Meat thermometer to check doneness.
- Baking sheet or shallow oven dish if you do not use an oven-safe skillet.
Ingredients You’ll Need :
- 4 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil or butter for searing
- 4 oz fresh spinach (about 4 cups packed) or 1 cup thawed frozen spinach, drained
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced (optional)
- 1/2 tsp dried Italian seasoning or a mix of basil and oregano
- Lemon zest or a squeeze of lemon juice (optional)
- Toothpicks (to close pockets if needed)
These simple items make a rich filling while keeping the dish low in carbs. You can swap cheeses based on what you have.
STEP-BY-STEP INSTRUCTIONS :
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Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
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Make a pocket in each chicken breast. Use a sharp knife to cut horizontally into the thick side of each breast. Do not cut all the way through. Stop before the far edge so the breast forms a pocket.
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Prepare the filling. If using fresh spinach, chop it and wilt it in a skillet with a small splash of oil for 1–2 minutes until soft. If using frozen, make sure it is well drained and squeezed dry. In a bowl, mix the spinach with cream cheese, mozzarella, Parmesan, minced garlic, and Italian seasoning. Add lemon zest or juice if you like. Mix until smooth and even.
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Fill each pocket with a spoonful or two of the spinach-cheese mix. Do not overfill. Use a toothpick to close the opening if needed. Wipe away excess filling from the outside.
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Heat a large oven-safe skillet over medium-high heat. Add olive oil or butter. Place the chicken breasts in the pan and sear each side for 2–3 minutes until golden brown. Searing locks in juices and gives color.
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Transfer the skillet to the oven. If you do not have an oven-safe pan, move the seared chicken to a baking dish. Bake for 18–25 minutes, until the chicken reaches 165°F (74°C) in the center. Cooking time depends on breast size.
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Let the chicken rest for 5 minutes after baking. This keeps the juices inside. Remove toothpicks before serving.
HOW TO SERVE Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!
Serve the chicken whole or sliced to show the filling. A simple green salad pairs well. For low carb sides, choose steamed vegetables or a small cauliflower mash. To keep the dinner light, add a wedge of lemon and a sprinkle of fresh herbs, like parsley or basil.
For a warm dinner, serve the chicken over a bed of sautéed zucchini noodles or with a spoon of buttery mushrooms. If you need ideas for a smooth soup side, try a creamy broth such as broccoli cauliflower and cheese soup to start: broccoli cauliflower and cheese soup.
STORAGE & FREEZING : Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!
Store cooked chicken in an airtight container. It will keep in the fridge for 3 to 4 days. Reheat in the oven at 325°F (160°C) until warm, or use a microwave for a quicker option.
To freeze, cool the chicken fully. Wrap each breast in plastic wrap and place in a freezer bag or container. Use within 2 to 3 months for best quality. Thaw in the fridge overnight before reheating. You can also freeze before cooking: fill and wrap the raw breasts, then freeze on a tray until solid and move to a bag. Thaw before searing and baking; cooking time may be a little longer.
SERVING SUGGESTIONS
- Simple green salad with lemon vinaigrette.
- Steamed asparagus or green beans.
- Sautéed mushrooms with garlic.
- Cauliflower mash or roasted cauliflower.
- Zucchini noodles tossed in olive oil and herbs.
- A small side of olives or pickled vegetables to add bite.
Pair with a light white wine or a bright sparkling water with lemon for a simple meal.
VARIATIONS
- Spicy: Add red pepper flakes or a pinch of cayenne to the filling.
- Bacon: Add crumbled cooked bacon to the spinach and cheese mix.
- Sun-dried tomatoes: Chop and mix in for a tangy sweet note.
- Different cheeses: Use feta, goat cheese, or cheddar for new flavors.
- Herb mix: Fresh basil, thyme, or rosemary can change the flavor profile.
- Pesto: Add a spoon of pesto inside the pocket for a bold taste.
- Keto friendly: Keep all cheeses and use full-fat cream cheese to keep it rich and low carb.
FAQs
Q: Can I use frozen spinach for the filling?
A: Yes. Thaw it fully and squeeze out all water. You want a dry filling to avoid soggy chicken.
Q: How do I know when the chicken is done?
A: Use a meat thermometer. The center should reach 165°F (74°C). That is the safest and best way.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work well and stay moist. Adjust cooking time as thighs may cook faster.
Q: Can I make this dairy free?
A: You can try dairy-free cream cheese and dairy-free cheese, but the texture will change. Add extra herbs and spinach for flavor.
Q: How do I prevent the filling from leaking?
A: Do not overfill the pocket. Sear the seam side down lightly before flipping to seal the edge. Use a toothpick if needed.
Q: Can I cook this on a grill?
A: Yes. Sear each side on the grill and finish with indirect heat until done. Watch closely to avoid burning filling.
MAKE-AHEAD TIPS FOR Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!
- Assemble the chicken up to a day ahead. Wrap and store in the fridge. Cook when you are ready.
- Prepare the filling a day ahead and keep it in a covered bowl. Mix again before stuffing.
- For busy days, fill and freeze raw breasts on a tray, then store in a bag. Thaw in the fridge before cooking.
- If you like to plan dinners, pair this chicken with make-ahead sides like baked vegetables or a pre-made casserole. For other make-ahead stuffed ideas, you can look at baked stuffed shell recipes that hold up well: best Christmas stuffed shells.
Conclusion
This Spinach Stuffed Chicken Breasts – a healthy low carb dinner option! recipe gives you a simple path to a tasty, low carb meal. It uses common ingredients and simple steps. The dish works for family dinners and for guests. For another trusted version and tips, see this detailed recipe guide at Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!. If you want a low-carb breaded and cheesy take, you can compare notes with a classic version here: Keto Stuffed Chicken Breasts – Low Carb.
Spinach Stuffed Chicken Breasts
Ingredients
Method
- Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
- Make a pocket in each chicken breast. Use a sharp knife to cut horizontally into the thick side of each breast. Do not cut all the way through.
- Prepare the filling. If using fresh spinach, chop it and wilt it in a skillet with a small splash of oil for 1–2 minutes until soft.
- In a bowl, mix the spinach with cream cheese, mozzarella, Parmesan, minced garlic, and Italian seasoning. Add lemon zest or juice if you like.
- Fill each pocket with a spoonful or two of the spinach-cheese mix. Use a toothpick to close the opening if needed.
- Heat a large oven-safe skillet over medium-high heat. Add olive oil or butter and sear each chicken breast for 2–3 minutes until golden brown.
- Transfer the skillet to the oven. Bake for 18–25 minutes until the chicken reaches 165°F (74°C) in the center.
- Let the chicken rest for 5 minutes after baking before removing toothpicks and serving.