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.
Joyce Hurta says
Followed directions exactly for the stuffing. It “like disappeared” after cooking it. Melted out. How could I get it it stay nice and full looking?
Karly Campbell says
Hi Joyce! Sorry you had issues with this one. I’ve never had problems with the stuffing melting out. You just want to make sure to cut the pockets in your chicken deep enough to push it back in there. You could also try securing the chicken with toothpicks, but I never need to. The filling mixture should be quite thick and creamy, so if it’s too liquidy that might cause an issue. You didn’t make any changes to the ingredients?
DonnaB says
Hi. I made this tonight and it was amazing. I left out the mayo tho. Just dream cheese, fresh spinach, and seasonings. Mixed with the cutter kitchen tool, use to cut butter into sugar, etc. Mixture is very thick. Also cut your slits deep and angled to keep stuffing in. I also covered 2/3s of opening with bacon pieces.
DonnaB says
CREAM CHEESE, not dream cheese
Kayley says
You got it right the first time
CHERYL MIKEL says
This was delicious. I only wish I had cut my chicken breast deeper so I could have added more of the cream cheese mixture!! My chicken breast was rather large so I baked it in extra 10 minutes and it came out perfect. Seriously, my husband told me 4 times…this is really good. Thank you for this wonderful recipe.
MissG says
I never leave reviews, but this was THAT good. I even screwed mine up a bit…I sliced into one before it was cooked thru…so I dumped them all back in the oven and cooked 4 more minutes. PERFECTION. My husband asked me to make more of the filling next time.
Karly Campbell says
Awesome!! So glad to hear it was a hit! Thanks for the review. 🙂
John says
Made this and loved it! Only thing I did different was I doubled the rub.
Lakia says
Is there anything else that I can replace the cream cheese with?
Karly Campbell says
I’ve only made this as directed, but you could try ricotta. I’m not sure if it will work quite as well, but worth a shot.
Jeff says
What could I use versus Mayo? I absolutely cannot stand mayonaise.
Karly Campbell says
You could try sour cream, but I haven’t tried it myself so I can’t promise it will work.
Deb says
Jeff, I’m from the midwest. We are miracle whip people here. The thought of using real mayo on a sandwich, or for egg salad, or chicken salad, could never be tolerated. It wouldn’t be palatable. However, when used in a cooked recipe, it’s a whole different story. The mayo will make any cooked recipe moist and rich. It won’t be anything like you have had from your cold mayo experiences. Don’t try to substitute something else. Just because mayo sucks when used cold, without the needed extra ingredients, doesn’t mean you should try to change this recipe. This recipe wouldn’t be nearly as good, if you didn’t make it with real mayo. Just follow this recipe as written. You will be much happier than if you start making substitutions. Think about it…… Mayo is just egg yolks whipped with oil. Do you disregard all recipes that have egg yolks and oil? Do you look for substitutions for the egg yolks and oil in all recipes? Do you hate Miracle Whip(be still my little midwest heart if you said yes to that)? Miracle Whip is mayo with vinegar and sugar added. Mayo is a recipe that stopped short of being amazing, because it is not finished. Just keep adding the needed ingredients, and any recipe using mayo should be amazing, including this one.
Karly Campbell says
This is super helpful, because mayo IS just egg yolk and oil and, as someone that loves it, I can never understand when people try to leave it out of recipes that call for it mixed with stuff. But as another midwesterner, I just have to tell you that Miracle Whip is from the devil. It’s so sweet! I just can’t. Anyway, just wanted to tell you that your comment made me laugh. Have a great day! 🙂
Baltisraul says
Miracle Whip is very popular with folks that have never tasted it before! After that, not so much……
Lyn says
I agree. My Mom raised us on Miracle Whip. I couldn’t wait to try Mayo. That’s all I use now.
Pay says
Second time making it in a week. Will be added to the go to dinner list. Thank you
Karly Campbell says
Awesome!! 🙂
Ieisha says
What’s the easiest way to chop the spinach ? Can frozen chopped(thawed) spinach be used instead. Dumb question but do I cook the spinach first ?
Karly Campbell says
Hi Leisha! I wouldn’t use frozen spinach here. Just grab a bag of fresh spinace and chop it like you would for a salad with a knife. Don’t cook the spinach first.
Mikko says
Hey. Lovely recipe but I didn’t have a tesaspoon for Paprika so I just put a teaspoon. Still rocking and my family loves it. Thanks! 😉
Andrea says
Can this be made in an instant pot? I love this recipe in the oven but would love to try in the instant pot since I just got one. What would the cook time and pressure release be..quick or natural? Thanks
Karly Campbell says
Hi Andrea! I wouldn’t make this one in an Instant Pot. The filling might get a little funky in there as dairy doesn’t tend to do well under pressure.
Riccardo De la cruz says
Made this last night! Quick, easy and delicious! Thanks for sharing!
Melissa says
I love my Instant Pot and all of the recipes I can cook in it. The chicken comes out so tender. Just perfect!
Susan says
Could you use thin sliced chicken breasts , spread mixture on top and roll up?
Karly Campbell says
I’ve only made these as directed, but I’m sure that would work fine. Just keep an eye on the bake time as it may need adjusted based on the thickness of the chicken.
Nicole says
Do you think I could use frozen spinach? I love frozen dont care for fresh.
Karly Campbell says
I’ve only made this with fresh. Not sure how it’d work with frozen.
Paris King says
I’m currently cooking it with frozen and I recommend you defrost your spanish and strain it. I didn’t.
Penny H says
I microwaved frozen spinach, used a paper towel to dry up the water and cleaned out the stem pieces. It works well and my family finally eats spinach!
Matthew Babich says
Love the Recipe. I added mushrooms to the filling and went totally hillbilly by using Shake N Bake after I stuffed the chicken. Was really good!
Jane says
Could you use the stuffing as a sauce on top instead of stuffing and how would you do that?
Karly Campbell says
Hi Jane! It’s not really a sauce…it’s a thick mixture. You could try spreading it on top of the chicken breasts.
SOPHIE GINGRAS says
Can you make those ahead of time, put them in the fridge and bake them later in the day ?
Karly Campbell says
Yes, I think that would work fine. 🙂
Michele says
This is fabulous! I was so excited seeing the finished product! When I tasted it I was impressed! It came out perfect and easy to make! Thanks for sharing!
Jacinto Quintana says
Whats recommended to have this with?
Karly Campbell says
We make this with all kinds of sides…usually something on the lighter side since the filling is rich and creamy. Loads of options here.
Hannah Olowokere says
Third time making this recipe in three weeks! Thanks for sharing! Delicious
Chad Campbell says
Awesome! Love hearing that!
Heather says
Made these spinach stuffed chicken breasts for dinner…amazing! Thanks for the recipe!