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cream cheese stuffed chicken on white plate

Spinach Stuffed Chicken

This easy stuffed chicken breast recipe is going to be a new low carb family favorite! The cream cheese and Parmesan add a ton of flavor to this spinach stuffed chicken and the whole recipe is super quick to prepare. 

Spinach stuffed chicken breasts in white baking dish

You guys. We had a break through yesterday.

My sweet, lovely daughter – the 13 year old – is not much for vegetables.

I mean, this is probably pretty normal and I try to remember that I also did not eat vegetables as a child and I survived. I still keep trying to push the veggies though.

Yesterday, for dinner, I told her we were having chicken. Cheese stuffed chicken breast, to be exact.

stuffed chicken on white plate

I left out the fact that there was spinach lurking in the cheese. She’s not blind, so she totally saw it in there but just went with it.

You guys. She ate that entire piece of chicken. Alongside a serving of pan fried Brussels sprouts. Like, woah.

Progress.

Anyway, I now believe that this baked stuffed chicken breast recipe is magic. It’s also easy and delicious and you’re going to love it!

cheese stuffed chicken on white plate

How To Make This Cheese Stuffed Chicken Breast:

You’re going to start by mixing up your spinach filling. You’ll want some cream cheese, Parmesan, a little mayo, chopped spinach, and seasonings. Basic stuff, friends.

Mix that all together in a small bowl and then set it aside.

Grab a pack of boneless, skinless chicken breasts. The filling should be the perfect amount for 4 breasts.

spinach stuffed chicken on plate

Season the chicken breasts and then take a sharp knife cut a little pocket in one side of the chicken. I do this by placing one hand on top of the chicken to hold it steady and then using a sharp knife to slice halfway through the breast, like you would do if you were butterflying it, but stopping about halfway into the chicken.

Watch my video below to see this step if it sounds tricky. It really is easy, promise.

Now just start spooning that spinach filling into the little pocket in your chicken!

Bake these for 25 minutes or until the chicken is fully cooked.

stuffed chicken in white baking dish

This cream cheese stuffed chicken breast recipe is perfect for your keto diet.

I could pretty much live on cream cheese and it’s kind of perfect for keto. So low in carbs and high in fat with little protein.

The spinach is a great way to get some potassium in. I’m a stickler for staying on top of my electrolytes. I can always feel it when they get out of whack and it just ruins my whole day. Nobody needs to walk around feeling like they’re going to faint any minute, you know?

Do you guys watch your electrolytes pretty closely while following a keto lifestyle? It’s so important!

cream cheese stuffed chicken on white plate

This baked stuffed chicken breast recipe is ready in just 35 minutes!

Okay, friends. I’m including a video below to show you just how easy this spinach stuffed chicken is!

I hope you guys give this a try and let me know what you and your family thinks. I hope it’s a big hit.

Other recipes you might like:

Jalapeno Popper Stuffed Chicken – this one is wrapped in bacon, so you know it’s amazing.

Broccoli Salad – this one is packed with cheddar and bacon!

Broccoli Cheese Casserole – if you love cheesy casseroles, this is a side dish you don’t want to miss!
Teriyaki Chicken Stir Fry – low carb and so good!

If you like this recipe, you’ll want to check out my eBooks full of family friendly recipes! Visit the shop!

2 Kindles with thatlowcarblife recipes.

Follow me on social for more recipe ideas & inspiration!

spinach stuffed chicken on plate

Spinach Stuffed Chicken Breasts

These spinach stuffed chicken breasts are loaded with cream cheese, fresh spinach, and Parmesan cheese.

Yield 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 4 chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • 1 tesapoon paprika
  • 1 teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 ounces cream cheese, softened
  • ¼ cup grated Parmesan
  • 2 tablespoons mayonnaise
  • 1 ½ cups chopped fresh spinach
  • 1 teaspoon garlic, minced
  • ½ teaspoon red pepper flakes

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a cutting board and drizzle with oil.
  3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. 
  4. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
  5. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
  6. Spoon the spinach mixture into each chicken breast evenly.
  7. Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.

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Nutrition Information:

Yield: 4 Serving Size: 1 chicken breast
Amount Per Serving: Calories: 407Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 139mgSodium: 873mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 41g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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971 thoughts on “Spinach Stuffed Chicken”

  1. Terry stewart

    Can these be frozen? Should they be cooked first? Being single doesn’t mean I can’t eat good, if you know what I mean.

    1. Karly Campbell

      I haven’t frozen these myself, but I think they would freeze well. I’d freeze before baking.

  2. Tried your recipe yet but I plan on it want to know can this be made in ahead of time like the day before and then cooked and how much longer would I cook it for being that is going to be cold I will set it out for a little while before I put it in the oven thanks for any info can’t wait to try since I have everything and it’s all ready to go

    1. Karly Campbell

      Hi Mary! It should be fine to make ahead, but I’m not sure how much more time it would need in the oven. We always use a meat thermometer to check for doneness, just to be on the safe side.

      1. Made the recipe last night for dinner and I did have it all set up to go and baked in the oven for about 45 minutes and it was excellent and everybody enjoyed it pre-making it ahead of time did not hurt it at all the only thing different I did do with the chicken breast I pounded them out so they were a little thinner and the only reason I kept them in the oven for 45 minutes my oven wasn’t working properly it was worth having again everybody enjoyed thanks for your kind fedback

        1. Karly Campbell

          So glad these turned out for you, Mary! Thanks for sharing what worked for you! 🙂

  3. Brittany D

    Absolutely love this recipe! It’s a family favorite! So yummy and super easy. I do struggle to know what to serve as a side with it. Any recommendations?

    1. Karly Campbell

      So glad you enjoy it! We usually serve with roasted veggies and a salad. 🙂

  4. This recipe came together a lot quicker than I expected and was absolutely delicious! My chicken took closer to 40 minutes, but that’s what meat thermometers are for. I served over rice with steamed broccoli and will have it again very soon and often.

  5. Blanca P Garcia

    Made this recipe very simple prepped chicken breasts by cutting pockets. Turned out really good.

  6. This was FANTASTIC! Highly recommend! And don’t miss out on the lovely juices that make for a nice compliment on top of rice. :o)

  7. This is sooo good I added chopped artichoke hearts and tad more red pepper because I love more kick. Made it twice and now on our regular dinner menu! The chicken breast I had were pretty big so I had to cook a little longer.

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