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.
Alana says
I made this stuffed chicken for my family last night and it was a huge hit! I did an extra cup of spinach and it still tasted great! It’s so hard getting my kids to eat spinach normally so this recipe is a new favorite for me! Thanks!
Karly Campbell says
So glad to hear that!
Dedra R Everson says
Is this recipe good for low cholesterol diet
Karly Campbell says
Hi Dedra! I’m not sure what the constraints are for a low cholesterol diet, but all of the nutrition info is located in the recipe card.
Margie R Heitman says
I tried this last night, I didn’t follow the directions, I used a butterfly breast and pounded it out and rolled the filling inside. I must say that I would make the spice mix first, then the mixture, then the pocket, stuff and lastly oil and season. Cutting a pocket in an oiled chicken breast could be dangerous.
Erica says
This chicken was moist, decadent, and restaurant-quality that is easy enough to whip up on a weeknight!! My entire family loved it (kids included)!! Thank you for a new family favorite recipe!
Karly Campbell says
Thanks, Erica!
Kennedy says
What can you replace mayonnaise with?
Karly Campbell says
We’ve only made this as directed, but sour cream may work.
Colleen says
This is the third time I made this recipe and it’s absolutely delicious. It is definitely a family favourite! I have made it as per directions, the only adjustment I made was to the Paprika. I used the smoked paprika.Thos makes a huge difference in flavour and it just takes it up a notch. Thank you for this recipe! It’s a keeper for sure. So flavourful and easy!
Karly Campbell says
So glad you enjoyed the recipe! We agree – smoked paprika is amazing!
Shakira says
Can this stuffed spinach chicken breast recipe be made in a skillet on the stove as well or the air fryer? My oven is out of service at the moment. The chicken would need to be cooked halfway through before stuffing it right?
Karly Campbell says
Hi Shakira! We’ve never made this on the stove. I’d just be careful not to overstuff so the filling doesn’t leak out as you’re flipping. It should work well in air fryer. We normally do chicken breasts at 360 for about 15-20 minutes.
Wanda Dami says
Amazing!Made this tonight w half the parm it called for and half low-fat cheddar.Next time I will probably for go the salt as i believe the cheeses added enough salt.Great taste!My Sig other said it was restaurant quality !
Yvonne says
Can I prepare this before hand and cook it tomorrow?
Karly Campbell says
Yes, that should work fine.
Sherry Guenther says
Making these right can’t wait until done they sure smell good.
Karly Campbell says
Hope you enjoy!
Ksthy says
This is taking forever to cook. The chicken is resding differently in different spots.
Karly Campbell says
Hi Kathy, you want to put the thermometer in the thick part of the chicken that does not have stuffing for an accurate reading.
Sewqueen says
Hi, can I use frozen spinach in place of fresh for this recipe? Thanks
Karly Campbell says
I haven’t tried this with frozen spinach, but I would thaw it before using so you can drain out any excess liquid. Not sure how/if it will change the taste.
Kathy says
Making this now. The time doesn’t seem like enough to cook chicken through ?? I know it’s gonna be delicious though. Thank you
Karly Campbell says
Depending on the size of your chicken breasts, it may take a bit longer. The internal temperature of the chicken should be 165.
Drea says
Can I use whipped cream cheese?
Karly Campbell says
I think that would work fine, though we’ve only used the regular block cream cheese.
Cheri says
I have made this several times it is absolutely delicious! Thank you!
Karly Campbell says
Thanks, Cheri!
Patricia Mohamed says
Yum!
RJ says
I have my chicken breast and some boursin cheese, fresh spinach and some tomatoes. How would you recommend adding the tomatoes to the mixture?
Karly Campbell says
I’d be a bit worried about the amount of juice the tomatoes will produce. It may cause the filling to leak out. Sun-dried tomatoes might be a better option, but if using fresh dice them up and try to remove the seeds to get rid of some of the liquid.
Laura says
I made this last night! It was absolutely delicious!!! A big hit!! Will definitely make this again! It was so good I couldn’t stop eating it even after I got full!! . Thanks so much for the recipe!!!
Karly Campbell says
Thanks, Laura!
Rose Marie Composto says
Can I just stuff the chicken with just the chicken and mozzarella and the cook some muchrooms and carrots along side the chicken. Will I get some gravy out of this?
Karly Campbell says
Hello! You could try stuffing the chicken with just mozzarella, but this is a totally different recipe than what I’ve done, so I’m not sure how it will turn out.
Paige says
Is the nutritional info about 400 calories for the entire recipe or for 1 chicken breast?
Karly Campbell says
The nutrition info is based on one serving – 1 stuffed chicken breast.
Paul says
Hi, I have two questions. I am doing low carb, so calories aren’t an issue, per se:
First question is, I want to do this more as a sort of Rollatini style, using toothpicks, rather than stuffing the actual breasts. I assume I could make the filling pretty much the same way?
Second, your ingredients say Fresh Spinach, but my question is are you supposed to blanch the spinach first? Or just use the raw spinach in the filling?
Third, more of a statement than a question. I think I am going to put a slice of fresh prosciutto on the inner part of the chicken breast after pounding it out (like I was making Francaise or something else with flattened breast meat) then put the stuffing on top of the prosciutto before rolling it all up into a sort of makeshift Rollatini. lol I will let you know how it turns out. Your way is a lot like your own variation of Cordon Blue, which I will try at some point as well. Thanks for the recipe!
Karly Campbell says
Hi Paul! I think this would work fine rolled up with prosciutto. Sounds delicious!
We use fresh spinach and do no blanch it. Just chop it up and add it to the filling.
Elise says
Where is the video?
Karly Campbell says
Hi Elise! The video is towards the top of the post. When you scroll past it it will pop out to the side of the page and stick with you as you scroll.