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.
Ammo says
I used goat cheese instead of cream cheese, since I need to use it up. And I used frozen spinach broken up in small pieces (I swear breaking up frozen spinach really beats chopping it. So much easier!). Omitted the red pepper flakes (honestly, I just forgot to use them :/ baked them on a cast iron grill pan and roasted a baby potato medley next to it. So delicious! Thank you for the recipe idea!
Amber says
I wanted to use goat cheese or feta and I figured it would be tasty. Good to know. And I really didn’t think of side but potatoes work!
Cheryl Yake says
Would you be able to make the filling ahead of time and freeze if your spinach was going to our date? Thanks
Karly Campbell says
Yes, I think that would work fine!
Jillian Clapp says
Would this work equally as well with low fat cream cheese etc? Have you ever tried with fat free Greek yogurt instead or might that be too thin?
Karly Campbell says
I’ve only made this as directed, but I think low fat cream cheese would be fine. I’m not sure on the yogurt.
Linda says
What is the total weight of the chicken breasts?
Thank you so much,
Linda
Karly Campbell says
I believe the nutrition information is calculated on a 6 ounce breast.
Barbara says
Hi , just want to now the spinach is fresh or the spinach that you buy in a can.
Karly Campbell says
Hi Barbara! You’ll want to use fresh spinach.
Heather Stephenson says
Can you use frozen spinach..drained?
Karly Campbell says
I’ve only ever made this with fresh spinach, so I’m not sure how well that would work.
Denise Mercier says
Just tried this last night for a quick meal using frozen spinach and a grill and it turned out great! The kids loved it too! Thanks so much for the recipe, this will be on repeat for sure.
Karen Franco says
Well im trying to to make the stuffed chicken spinach i really hope it come out good my first time ever doing something like this
Mary says
Your video shows you adding shredded cheese, but the printed recipe says “grated.” ???
Karly Campbell says
I grate my own cheese using a cheese grater. 🙂
Mary says
What temperature do I put the oven on for?
Karly Campbell says
375 degrees.
Anne says
Can the chicken breasts be stuffed and kept in the refrigerator to be cooked the next day?
Karly Campbell says
I think they could be, though I haven’t done it myself.
Jen says
This was really good! Thank you for the recipe
Lisa says
Can I grill it on the grill pan instead of oven, it’s like 107° today n hate to turn oven on. Grill w/ lid on may be?? What u think?
Karly Campbell says
Hi Lisa! I’ve only baked this before, but it may work! I’d just be a bit worried about the filling melting out. Let us know how it goes if you try it.
Denise Mercier says
Delicious! Just tried this last night for a quick meal using frozen spinach and a grill and it turned out great! I used a grill basket for an easier flip. Some of the filling leaked out, but it’s worth it to not heat up the house. Thank you!
Linda says
Tried this for dinner tonight for the first time. Two picky eaters in my house so I was thrilled when everyone loved it! We will definately be making this dish again. Followed directions with no substitutions and it was delicious!
Karly Campbell says
Love it when you can win over the picky eaters! Thanks for sharing, Linda!
Lucy says
Do you think I could omit the mayonnaise? Forgot to pick some up at the store Thanks!
Karly Campbell says
I’ve only tried the recipe as written, but I’d probably swap in some sour cream or Greek yogurt to help thin the mixture out a bit.
Neila says
Tried it and loved it. Thank you so much for a great recipe.
Karly Campbell says
Thank you!
BROOKLYN EDWARDS says
Good morning,
What if I don’t have or use mayo, can I substitute it with something else??!! I use miracle whip but idk if that’ll be to sweet for this recipe??!!
Thanks
Karly Campbell says
I don’t really eat Miracle Whip and don’t think it sounds good in this one, but you can try it! Greek yogurt may also work as a sub. 🙂
Crystal S. says
Very yummy. A little spicy for me but my son tore it up. I would put half the red pepper flakes next time. I have a wimpy mouth. So good though. Thank you.
Missy says
What do you serve with the spinach stuffed chicken as a side? Our family eats keto.
Karly Campbell says
We have loads of side dish options. You can find them here: https://thatlowcarblife.com/category/low-carb-side-dishes/
kim says
are the bottoms of the chicken soggy? would you use a broiler pan instead of baking dish?
Karly Campbell says
No, the chicken isn’t soggy.
Andrew McLeod says
Excellent! Rich! Different! Very tasty! Pinterest recipes can be hit and miss. This one is definitely a keeper!
komang says
how much does this food weigh? please answer because I have homework from school
Karly Campbell says
I’m not sure what you’re asking me. How much does the finished product weight? I don’t know. Or are you wanting the ingredients listed by weight? I don’t know that either, but you can use an online converter to figure it out.
Vanessa says
What did you coat the outside of the chicken with? In the pics, it appears that there is some seasoning on the outside to have browned up that well in the oven. Looks delicious!
Thank you!
Karly Campbell says
Hi Vanessa! It’s the spice blend. See step 3 of the recipe. 🙂
Yakini Brown says
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.