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.
Teresa Matney says
Spinach stuffed chicken breasts remind me of the recipe my mom and I had done years ago with a little twist of the cream cheese. Sounds yummy.
Patricia says
This was one of the best chicken recipes I’ve ever had. Made it while visiting a friend who is following the Keto Diet and it is now a favorite at my house. Some of my stuffing also melted out but we loved it. P
Christy says
This was amazing! So glad I read the reviews on how to bevel the pocket. Delish. Will make it again.
Thank you!
Peggy says
How many ounces are in your chicken breasts? Chicken breasts are huge in our local grocery stores. I love all the ingredients in this recipe. I can’t wait to try it!
Karly Campbell says
They’re usually around 6 ounces.
Madison says
My husband and I loved this recipe! I wanted crispy on the top so pan fried with some coconut oil on either side then put in the oven for 25 mins. Delicious!
Fiona says
Hmmmmm dont have cream cheese or spinach so im going to try silverbeet and mash will let you know how i get on
Hope Goff says
This was awesome. My kids loves it! I will definitely do this one again.
Karly Campbell says
So glad to hear that!
Madison says
REALLY REALLY Good. I used chicken thighs instead because I find chicken breasts dry. Anyways , I’ll be honest I wasn’t expecting much but I’m eating it as I type and just wow . Sometimes the simpler the better. Only thing I would recommend it to keep the chicken in a full 30 minutes, and go from there. I kept my chicken in a full 30 and it still could have used a few more minutes. But great recipe and I will definitely be emailing this to myself so I don’t lose it.
Linda Dur says
Made this for dinner last night. Omg great. I seared it in an iron skillet first then put it right into the oven!! It was easy, tasty & oh so moist! Definitely will be making this again!
Doris says
Great recipe;) Family loves it!
Lucy says
what can I service with this recipe
Karly Campbell says
Hi Lucy! Loads of side dish options here: https://thatlowcarblife.com/category/low-carb-side-dishes/ We often serve with the green beans & bacon and a salad.
Lew says
If you roll the chicken and secure it with toothpicks. I would also sear it 2-3 min each side until browned and finish off in oven. I watched Trisha Yearwood make a stuffed chicken recipe doing the steps above 🙂 her filling stayed inside.
Caroline Mthimkhulu says
I tried this with my family and it was a hit. There were no leftovers. Thank you very much
Joshua Rogers says
Has anyone tried flattening the chicken breast and rolling up like a burrito (might need toothpicks)? Recipe looks great. I plan on trying it tonight.
Michael Kreisle says
I may try that next time as it took longer that the 25 minutes to cook for me. Thinner chicken may cook more evenly.
Hyatt says
First time making stuffed chicken . I used this recipe and I’ve got to say we all really loved this receipe. It’s full of flavour and perfectly cooked. Thank you
Kelly S Allen says
Is the Parmesan cheese from the “jar” or fresh?
Karly Campbell says
I use real Parmesan that’s shredded – not the powdery stuff.
hans meiser says
I had two rather large chicken breasts so I used the full recipe on those. It turned out a little too salty for both me and my wife. The basic recipe is good and makes sense, but I’ll cut the salt next time. I do like the idea of using cream cheese to get the stuffing to stick to the chicken, that’s quite great! Thanks for the inspiration!
Donna says
Is there a substitution for the mayo that can be used?
Karly Campbell says
I’ve only made this with the mayo. You could try sour cream, but it will change the flavor.
Barb Grib says
After trying this recipe for the first time…it is a new favorite recipe! Have you ever done this with beef tenderloin? I thinking that would be super as well
Karly Campbell says
Oh my, I haven’t done it with beef, but you better believe I’ll try it now! 🙂
Jim says
I like the beef tenderloin suggestion. Opens up several stuffing possibilities.
Greg says
Miracle whip or yogurt could be used. But would change the taste.
Adelina says
Also avoided mayo, using natural yogurt instead, and mixed it with feta instead of parmesan. Delicious!
Naz says
Can I use frozen chopped spinach
Karly Campbell says
I’ve only made this with fresh spinach. I’d be a bit worried about the frozen stuff releasing too much water.
Teresa says
I made this recipe last night but switched 5he fresh spinach for frozen kale. I boiled the kale first then squeezed all of the water out of it. Was a total hit, will definitely be making this again!
Judith Sigler says
I DID make it w/frozen spinach~~~thawed it, and squeezed it REALLY WELL! It worked GREAT! Followed all other ingredients n’ directions! A HIT with the hubs! :-))
Jackie green says
No
Stephanie says
I made this last night for dinner. I kid you not the BEST chicken recipe I’ve tried online. Absolutely obsessed. We’re making the creamy lemon garlic chicken tonight. Your recipes are
Karly Campbell says
So glad you love the recipes, Stephanie! <3
Susan Pierce says
I made this tonight and we absolutely LOVED it! I substituted the red pepper flakes for crushed red pepper and it was still fantastic! Thank you for the great recipe! Will definitely be making this a lot.
Joyce Hurta says
No. Made no changes. Will try again and see what happens. Thanks for quick response
Stephen Binedell says
Hi Joyce, I made this last night and it was great! What I did to keep the stuffing inside is to leave that piece of the breast on the bottom so it raises the one side and then when you cut the chicken breast open try and cut at an angle down into the chicken so the opening is higher up. This will help ensure the stuffing doesn’t melt out. I do hope this helps a little 🙂