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.
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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.
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!
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.
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.
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!
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!
Spinach Stuffed Chicken Breasts
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
- Preheat oven to 375 degrees.
- Place the chicken breasts on a cutting board and drizzle with oil.
- 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.
- Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
- 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.
- Spoon the spinach mixture into each chicken breast evenly.
- Place the chicken breasts in a 9×13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
Kim says
This looks delicious! Since I would only be cooking for one, will this freeze ok? Before or after you bake?
Karly Campbell says
I don’t have a lot of experience with freezing food, so I’m not sure how well the cream cheese mixture will hold up. It will probably be fine, but I can’t say for sure. I’d try freezing before baking.
Katie says
Anyone tried to grill these before? How do you think that would work with stuffing the chicken?
Karly Campbell says
I would use a couple of toothpicks to help keep the chicken closed and maybe not stuff quite as full. It’ll be messy if the stuffing starts to seep out, but otherwise should work great!
Mary E. Loehr says
I am allergic to milk, flour, shrimp and sesame seeds. I can’t have anything with milk or flour in it so that leaves out cheese and lots of things and I am also diabetic.
Michelle says
Hi Karly,
I made this last week and my husband and I LOVED it! Only change I made was that I seared it in a pan before putting it in the oven. It turned out great!! Cooking time in the oven was about the same as stated in your recipe. I think it just depends on the size of the breast. We just made sure it was the correct internal temperature.
Think I will make it next month for my neighborhood dinner club (for about 20 people!) Thanks for posting!!
Karly Campbell says
So glad you enjoyed the recipe! 🙂
Stephanie Ballard says
I’m thinking of wrapping it in bacon. Has anyone tried this yet?
Karly Campbell says
I haven’t tried it on this recipe, but I’ve done so with this jalapeno popper stuffed chicken and it was great!
Danielle says
I make this and wrap with bacon .. but do end with pan frying to crisp the bacon up more … make sure it is not over stuffed and wrap the bacon over lapping …i hammer my chicken out thin but what ever works for you
Tawana says
Instead of stuffing the chicken, can I bake the chicken, then top the chicken with the stuffing and then just brown the cheese
Karly Campbell says
I haven’t tried it this way, but it should work fine.
Connie says
Hi Karly! I found your recipe while looking for something to do with chicken breasts and spinach as I had a bag of fresh spinach that needed to be used TODAY, if you know what I mean. Loved the recipe!! I made a few adjustments, of course, what cook doesn’t?! And I thought you and your readers might enjoy a little twist. So, I pretty much followed your recipe but eliminated the onion and garlic powder from the coating of the chicken but kept the fresh garlic in the spinach and cheese stuffing. I also cut down on the salt to 1/2 tsp for the entire recipe. Here’s the twist…I took the chicken out of the oven after 30 min and removed them to a plate. Then, I used a bit of white wine directly into the pan on the stove top, a bit of butter (less than 1 Tbs) and some half and half until I achieved my desired consistency. Then, I added MORE chopped spinach and cooked until it was wilted, not long. Served it with wild rice – OMG, delicious! Will definitely make this one again! I have a pic but can’t figure out how to post it here, sorry!
Karly Campbell says
Your changes sound amazing! Thanks for sharing!
Jennifer says
Loving the low carb diet it must forme at 52 diabetes right around the corner so I’m forced to change my life. I do want it simple and easy with good flavor.
Martha Massie says
I’m considering using broccoli instead of spinach. Any drawbacks or comments?
Karly Campbell says
I haven’t tried it, but sounds like it’d be good!
Ashley says
Broccolini on top of the spinach stuffed chicken 😉
Kitt says
I made this and it was AWESOME!!!! Actually I’m making it again tonight!
Karly Campbell says
Glad you loved it! 🙂
Lindsey Connell says
Based on your nutrition facts ,How many oz is each chicken breast?
Looks yummy! Making it tonight
Karly Campbell says
6 ounces, but please know that I’m not a nutritionist and all nutrition counts are just estimates and will vary based on the exact ingredients you use. 🙂
Jill Robbins says
Hi Karla
Quick question do you know about how much protein
Trying to enter macros in from this delicious dinner. My husband loved it. We used a 4 oz chicken breast perfect and filling too.
Karly Campbell says
Should be about 27g of protein. 🙂
Glad you enjoyed the recipe!
Mark Livingston says
Can I use chicken thighs?
Karly Campbell says
I haven’t tried it myself, but I think it’d work fine as long as they’re thick enough to fill.
LaWanda says
Hi Karly. Your Spinach Stuffed Chicken Breasts recipe looks delicious and so easy to make. I just have one question. I have made stuffed chicken breasts before, but the stuffing always seems to seep out. How do I keep that from happening? Many thanks.
Karly Campbell says
Make sure you’re really pushing it in there. You have to make the cut nearly all the way through to allow plenty of room for the filling. You could also use toothpicks to hold the chicken closed, but I never bother myself. 🙂
Carol says
Could i use ricotta cheese instead of mayo, and make it more of a chicken parmesan?
Karly Campbell says
I think that would work great!
Lori Emery says
would plain Greek Yogurt sub for mayo? Or would the ricotta cheese be better?
Karly Campbell says
I haven’t tried it with Greek yogurt, so I can’t say for sure. I’m not sure how well it hold up in the oven.
Erika says
Can you substitute the chicken breast for a whole chicken that you can stuff
Karly Campbell says
Not sure how well that would work.
Karly Campbell says
Oh, I just reread your comment – yes, I think Greek yogurt would work fine as a sub for the mayo. I wouldn’t sub it for the cream cheese, though.
Patti says
I was thinking the same thing. We are empty nester’s now so I either half the recipe or wrap the other 2 with cellophane and freeze them for later
Pauline says
Can it be frozen if you made too much.
Karly Campbell says
I haven’t tried freezing this, but I imagine it should work fine.
Ellen Lyon says
Could you substitute the cream cheese for something else to make it a bit healthier?
Karly Campbell says
I haven’t tried making this with anything other than cream cheese. Ricotta may work, but I’m not sure that will be lightened up much.
Steve says
My wife is allergic to dairy so I’m attempting this dish tonight with tofffuti cream cheese and no Parmesan. Looks delicious! I’m a horrible cook so wish me luck
Karly Campbell says
Hope it turned out well!
Edith says
I used Laughing Cow spreadable wedges (1 for each breast I stuffed) in place of the cream cheese since I had it on hand and it’s low cal. Worked great. Delicious recipe. Thanks.
Karly Campbell says
Great swap! I love Laughing Cow!
Marcia says
My son in law works for Laughing Cow here in KY and I just love their cheeses they all taste great in all recipes I have tried.
Katrece says
I’ve blender cottage cheese before for a similar texture. May be “healthier” depending on your particular diet.
Brenda Starinsky says
You can use the light cream cheese, works really well
Lauren says
I used Neufchâtel Cheese, which has 1/3 less fat than cream cheese. Turned out great!!
Della says
I had another recipe for something else that said you can substitute cream cheese with Greek yogurt with lite mayo and ranch dressing mixed together or either by itself…idk
Lynda says
Quark cheese would work I think, and a healthy choice.
Marche' says
This sounds awesome! I wonder if I could use frozen spinach, or arugula—I happen to have them on hand.
I’m pre-rating this as it sounds So good and carbs are nice and low.
You are very correct about electrolytes being in balance–some meds also affect K+ and Na++ so it is a good idea to have them checked occasionally at your PCP’s office.
Karly Campbell says
I haven’t tried this with frozen spinach, but I think it would work just fine.
Christy says
I use Costco Spinach, Artichoke, and Parmesan dip. It works well with this recipe. I’ve made this several times, and just love it
Karly Campbell says
Great idea!!
Donna says
I use frozen spinach and it came out just fine. Was very delicious!
Bobbie estes says
Can’t wait to try
Karly Campbell says
Hope you love the recipe, Bobbie!
Charity Schedlosky says
I tried this recipe tonight for supper, and I do have to agree with you it is magic!! My husband who isn’t crazy about cream cheese love it!!! And even said I could make it again any time!!! Yes!! Thank you so much for this recipe
Nicole I. says
Hello. What do you coat the dish with so the chicken breast don’t stick or dry out?
Karly Campbell says
The chicken is drizzled with olive oil, so it doesn’t stick. You can add additional oil to the pan if you’re concerned.
Laura McEleney says
I sprayed the dish with Pam Olive Oil and it didn’t stick I’ve also just drizzled a small amount of olive oil in the dish and spread it around with my fingers.
Barbara Ledbetter says
What did you serve with the spinach stuffed chicken?
BJ says
So glad I found your website!
Angela says
I didn’t know that about electrolytes. How would I keep them in check or how would I know if they’re lacking? I do intermittent fasting and low carb.
Karly Campbell says
I can always tell when they’re low because I feel faint, my heart gets all fluttery, and I just feel off. From what I’ve read, you need 5000-7000mg sodium, 300-500mg magnesium, and 1000-3500mg potassium.
Angela says
Thanks for the information, Karly! I love this new website!
Tanya says
As a Dietitian I must correct this misinformation. The recommended daily intake of sodium is only 1500mg. The tolerable upper limit is 2300mg, consuming above 2300mg of sodium is likely to pose a health risk. In the average diet most people already exceed this upper limit. A high sodium diet increases the risk of high blood pressure, heart disease, and stroke.
Karly Campbell says
Hi Tanya,
I’m certainly not a professional and am just basing my information off my own research. A ketogenic diet can cause a diuretic effect, which is why it’s often recommended to increase sodium. I know that I personally have to consume more salt or I get a little dizzy/weak/shaky. Certainly, people should do their own research and consult with their doctor.
Karen Hay says
You should add 1/4 tsp of Himalayan sea salt to one litre of water to drink. Sea salt is full of minerals that your body needs. It is not the same as table salt. Dr.carolyn Dean’s book the Magnesium Miracle explains it all.
CHRIS HOLLIDAY says
You’re dizzy due to the drop in blood sugar, not sodium. When you’re on a ketogenic diet your basically sugar free (carb free). I would take the recommendation of the expert and keep sodium in the recommended daily. HIGH blood pressure is nothing to mess with.
Karly Campbell says
Hi Chris,
My blood sugar is quite steady thanks to keto. If you research keto and electrolytes, I think you’ll learn some valuable information. 🙂
Lisa Christian says
I have to agree with Karly everyone is different. I have fainted many times and know the shaky feeling all too well. I was diagnosed with vasovagul syncope (fancy word for fainting) and I was eating low salt due to craving it so much and so thirsty. Doctor told me stop eating low Sal. Said I need extra salt and extra water, more than the average person. Tested electrolytes and I’m fine but still drink electrolyte enhanced water. No real reason and no cure but that being said I’m still cautious with salt intake. Love these recipes!
Deborah says
I’m sorry but, I don’t get my nutritional advice from an MD/ “Professional”
Do you know how many hours of nutritional health is required during the 8+ yrs of studying to be a MD?? Less than 25hrs
Brenda says
You are right cut as much salt out of my diet my blood pressure is down to normal I am not thirsty all the time fell so much better for being a diabetic for 20 years
Terry Huffmab says
I thought that way to high on the sodium also.
Ro says
I agree that it was a little bit too salty. Will try again and use half the salt and not add it to the spinach mixture. I also use light mayo and fat free cheese.
Connie says
With any recipe that calls for salt, I don’t add it, there is enough in the ingredients that I don’t feel I need to add anymore, it can always be added if person eating it would like more..
Amy says
My daughter has been diagnosed with POTS and actually requires a salt tablet daily and recomended to drink sports drinks for both the electrolites and sodium. We have found that my outdoor working husband also functions much better with higher levels of sodium. No one fits in a box and must do what is best for them. Sometimes it takes experimentation.
Ellen says
I don’t add ANY salt when making this. I prefer to let each person ( eating ) add his/her own. I DO use Himalayan pink salt from a grinder myself
KT says
I totally, agree. As a medical professional and a mother of a daughter with POTS. No solution works for one person. POTS patients MUST increase salts to prevent hypovolemia. There is no absolute answer for all peopel
Jonathan says
I love how everyone just ignored the recommendation of a healthcare professional with the argument that somewhere else on the internet it said otherwise. 3500-5000 mg of daily sodium intake is way too high for a healthy person, independent of what diet you’re on…
– a MD, not that it matters.
Kitty says
As a biochemist, I ignore that advice of medical professionals routinely. I just happen to agree with said advice this time.
Personally though, I think classifying a nutritionist as a medical professional is a little questionable.
-Ph.d candidate, double masters, not that it matters.
Michael Skaggs says
Medical Doctor! Of course it doesn’t matter! I saw on the internet that I can have 5000mg of sodium daily and I’ll be just fine! Why in the world would I take advice from a doctor! That would mean, that what I said and have been doing is wrong! I can’t go around all willy nilly admitting I was wrong! I’d much rather have high blood pressure than do that!… Oh and kitty, the MD didn’t say “medical” professional. He said, “healthcare” professional. A dietitian is exactly that, a healthcare professional. I guess they didn’t teach you vocabulary while getting your double masters. I feel like most people on these threads lie about their education to make their point “more” valid.
– high school drop out, not that it matters.
Jamilah says
Medical Doctors in america are not trained in nutrition, despite their years of schooling, So I would trust a nutritionists advice about my diet, before a doctors.
Heather says
Nutritionists and registered dietitians are quite different. Anyone can call themselves a nutritionist, but you have to meet certain standards to become a registered dietitian. Unless you know what credentials they have, I wouldn’t trust them to give you advice about your diet.
Brandy says
So what you’re saying is: the internet is not a reliable source of information, but we should take the advice of a random person claiming to be a dietician on the internet. Ok, got it. Not saying that she isn’t what she claims, but hopefully you get my point. How do you know some of the sources that the author used aren’t also healthcare professionals? I see a lot of contradiction and disagreements even among doctors and nutritionists. Feel free to give your professional advice, but there’s no need to be snarky.
Marcy youker says
thanks for your info,I did think that was way to much sodium.
Darlene says
As a person who eats low carb/sugar free I have to disagree. Dieticians like you have been passing on wrong information for years, such as the “healthy whole grains/low fat/low sodium” crap that most people still believe. As someone else said, regular table salt has no health benefits- we need the real thing, sea salt! You should be teaching that sugar is poison, above all else!
Tanya says
First of all sugar is a whole other topic which wasnt being discussed here at this time, but would certainly agree it should be limited. In regards to the sodium issue you can disagree Darlene, however your opinion goes against evidence based findings when it comes to recommended sodium intake. As for table salt vs sea salt, both will affect your blood pressure the same, the body recognizes both as sodium. Sure one may be less processed and if thats your preference great! But it shouldn’t be consumed in excess thinking that its beneficial.
Some people on this thread have made comments about a personal medical need for extra sodium, absolutely there are individual cases and everyone should seek the advice of a Dietitian who is most qualified to tailor recommendations to an individuals needs. Recommended daily intakes are meant to be for the average person not the exception to the rule. Therefore they are a guideline for most people without a contraindicating medical condition. Those individuals would likely/ should be receiving advice from their doctor and/or Dietitian.
While some individuals may benefit from a low carb diet this should be done under the advice of a health professional. Dietitians have a science degree in addition to further training and make recommendations based on evidence based findings not anecdotal stories of success. Cutting out healthy whole grains for example will deprive a person of needed fibre for good health as well as other nutrients. This should not be done lightly or without good reason. What works for one person will not work for everyone.
Christy says
I’d say sodium level is different for everyone. For me, according to My Fitness Pal, I should keep sodium at 2300 for the day. It’s based on age, weight, and height.
Rhonda says
Maybe omit salt and try cream spinach…I love it
Nichole G says
Why do you need garlic minced, and garlic powder? I only seen the garlic powder being used in the video?
Karly Campbell says
You can use powdered if you prefer.
Edina says
Delish… very moist! I followed the recipe using a pork chop and chicken.
Zena says
Hello! I am trying to log the recipe in chronometer. How do i log in this recipe for ounces of total chicken breast? Do you weigh chicken breast after cooking? Not sure as i do not want to go over protein intake. I am also keto!!
Karly Campbell says
I used average sized chicken breasts – around 5 or 6 ounces before cooking.
Kathy says
Karley is right on the electrolyte needs and how they differ when following a ketogenic diet.
Terri says
This meal was really good and i would definitely make it again but there was way too much salt. Will at least decrease it by half next time as it overwhelmed the other flavors. My boyfriend agreed that it was too salty but he still looooved it. He was trying to steal bites of mine and told me he dreamt about it.
Barbara Desjardine says
Does this stuffed breast freeze well.Im the only one eating Keto style.Want to stuff the 10 breasts with different things…ham and Swiss ,mushroom ,mozzarella ,garlic butter ect and freeze individually.Home made TV dinners.Wondering how well mayo freezes
Karly Campbell says
I haven’t tried it, but I think it would freeze great.
Denise says
I’ve frozen other “stuffed” breasts & have never had a issue. I’ll do 10-12 at a time also. Figure I’m making a mess, might as well make it worth it.
Nancy Parnell says
Denise, I am new to this site and reading most of what is in here I thought your comments so cute and funny and also needed.. I too, when making things for the freezer or whatever I do make a huge mess but as you say make it worth it. Love your coment.
Bud says
I am a little confused about the spinach. The list of ingredients includes the spinach but nowhere does she tell me when to put the spinach into the “spinach mix”. When does it become spinach mix?
Karly Campbell says
As stated in the recipe, the spinach gets mixed in with the cream cheese and mayonnaise. You must have skipped over it. 🙂
Kristi says
Can frozen spinach be used in this recipe?
If so, how much would I need to use?
Karly Campbell says
I haven’t tried this with frozen spinach, so I can’t say how well it would work or what adjustments you might need to make.
Leah says
I just used frozen spinach! I let it thaw for about 6 hours first, then zapped it for a couple minutes. It came out fine. 🙂 I cut it the recipe in half, and I used two of the frozen spinach cubes.
Suzanne says
That’s what I was wondering too. I’m. Trying it tonight actually bc I don’t Have fresh spinach in the house.
Carrie Maciejewski says
i used frozen, just heated the cream cheese and spinach in the microwave for a few minutes . was delish, we skipped the mayo
George Gonyer says
It is best not to use frozen spinach. Too much water will make it thin out if you prefer
Ty. says
The chicken breast stuffed with spinach and philly cheese is excellent and delicious
Kelly says
Did you grease the baking dish you used or did you use something like foil or parchment paper? I didn’t see anything about that and I don’t want it to stick really badly!
Karly Campbell says
You can spray the baking dish if you like, but the chicken is coated with oil, so it shouldn’t stick either way.
Kasey says
Thank you for simply stating something we can either agree that yes, is delicious, or, no, its not. It doesn’t matter what your background is to find something tasty, right?
Penelope says
I used frozen spinach (well drained) and cut down on the salt. Instead of stuffing the chicken breast, I pounded it flat, put the filling in the middle and rolled it. Instead of baking, I pan fried them using avocado oil. Super delicious.
Karly Campbell says
Sounds amazing!
Hugo says
I am a bit confused.
After buying the ingredients I read that the over has to be preheated to 365 degrees.
My over doesn’t even come close. Is this temperature correct?
I normally use 220 degrees for chicken.
Karly Campbell says
This is Fahrenheit. I’m guessing you’re using Celsius.