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Spinach Stuffed Chicken Breasts

A simple, fresh, and healthy low carb meal of chicken breasts stuffed with creamy spinach and cheese, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total)
  • to taste n/a Salt and black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil or butter for searing
  • 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
  • 1 tbsp lemon zest or a squeeze of lemon juice (optional)
  • toothpicks n/a to close pockets if needed
For the Filling
  • 4 oz fresh spinach (about 4 cups packed) or 1 cup thawed frozen spinach, drained
  • 4 oz cream cheese, softened

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. In a bowl, mix the spinach with cream cheese, mozzarella, Parmesan, minced garlic, and Italian seasoning. Add lemon zest or juice if you like.
  5. Fill each pocket with a spoonful or two of the spinach-cheese mix. Use a toothpick to close the opening if needed.
Cooking
  1. 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.
  2. Transfer the skillet to the oven. Bake for 18–25 minutes until the chicken reaches 165°F (74°C) in the center.
  3. Let the chicken rest for 5 minutes after baking before removing toothpicks and serving.

Notes

This recipe is flexible; you can swap cheeses or add herbs based on your taste preferences. Cooked chicken can be stored in the fridge for up to 4 days and reheated. It also freezes well.