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.
Felicia Kirby says
I tried the recipe and we love it.
Karly Campbell says
Thanks, Felicia!
Keyla says
Could I use ricotta cheese instead of Mayo?
Karly Campbell says
I haven’t tried, but it’d probably work fine.
Miriam says
Thanks for sharing this recipe. I have made it a few times and it’s delicious. I used Boursin garlic and herbs instead of cream cheese and added half a cup of my white sauce (milk, butter, flour). I did not use mayo. It goes great with steamed cauliflower or broccoli and except for the 1 tablespoon of flour on the white sauce, it is very low carb.
Alyce Mitchell says
Hello,
Do you think I could substitute greek yogurt for the mayo? I’m trying to eat low fat also. I’m going to use low fat or fat free cream cheese.
This recipe looks delicious!!
Thank you
Karly Campbell says
Yep, I think that would work fine.
Brittany Tolbert says
I’m going to do this a add capers and mushrooms.
anne says
I made it with “Le Boursin” dairy free cream cheese. A fantastic Dairy free method and as we did not have spinach, I used my garden Swiss chard! YUMMMM
Le Boursin” dairy free is the BEST alternative brand for dairy free.
Elaine Dixon says
I made this using only 2 chicken breast (that was all I needed). So I over stuffed and over spiced and it was delish! I also used smoked paprika and that too was tasty!
Karly Campbell says
Sounds delicious!
Lory says
This recipe was delicious, I did add chopped artichoke to the cheese mixture which have another layer of flavor.
Karly Campbell says
Delicious!
Janel Wallen says
Would this recipe be just a yummy if I substitute greek yogurt for cream cheese?
Karly Campbell says
I think that would work well. 🙂
Tandy says
I am so excited! I just finished making these. My husband is going to grill them. The pockets were perfect! I doubled the batch and quadrupled the spices. There just wasn’t enough for all the chicken. My family likes spices. Cannot wait to eat these!
Diane Carroll says
This is my go to recipe when I am having guests! I find if I use twice the amount of spinach that is in this recipe, I can get away with just serving a salad with it! Out of all of my recipes, this is definitely a favorite of mine!
Karly Campbell says
Love to hear that! Thanks, Diane!
Leslie Rauscher says
LOVE LOVE LOVE….so easy and so tasty…thank you for sharing!
I am clumsy, so I cut the pocket first and then oiled and seasoned….and I stuffed with kale only because I don’t didn’t have spinach…. I might have added a little sundried tomatoes to the mixture had I had some….next time.
Thank you for this delicious recipe!!!
Amber says
I made this last night. I can never get the “pocket” right, but I pounded the chicken breasts into a sheet and rolled each up with the mixture inside. They cooked quickly and were yummy!
Karly Campbell says
Great tip! Thanks, Amber!
Leslie Rauscher says
Ooooh good idea… I’m rubbish at cutting an even pocket…I wondered this same thing as I was stuffing…will definitely try this next time too!
Jeanne says
I used chicken thighs for this reason! I just rolled it up
Robin says
We eat a lot of chicken and I get so tired of the same old recipes and always looking for something new. This is definitely a keeper and one of our favorites.
Karly Campbell says
Thanks, Robin!
Rita says
Can this be frozen after cooked.?
Karly Campbell says
I’m not sure how well it would freeze after cooking, as I haven’t tried it.
Sandra McDonald says
What could you substitute for the cream cheese. Can’t have dairy products.
Karly Campbell says
Another reader stated that she uses dairy free Boursin as an alternative and that it works really well. 🙂
Jerry says
I have made other recipes using chicken with cream cheese mixture stuffings. It freezes very well. I take it out of the freezer the night before and let it thaw in the refrigerator. I usually am cooking for one and love recipes I can make and freeze creating good meals without the messy kitchen every time.
Karly Campbell says
Thanks for sharing, Jerry! Good to know!
Lisa says
I love your blog and recipes,….I have a suggestion though….could you add what what you serve as side dishes! I always have trouble coming up what to serve with these main dishes!
Thank you and keep up the great work!
Karly Campbell says
Hi Lisa! I often do in the blog post content, but didn’t on this one. We usually just keep it simple with veggies and a salad for this one, but we have a whole side dish section you can check out if you want to get creative. https://thatlowcarblife.com/category/low-carb-side-dishes/
Lee Werry says
Made this tonight. It was FANTASTIC. This is a keeper. So easy and so delicious!
Karly Campbell says
Thanks, Lee!
Trish says
Another recipe that took way too long for the back story, to the point where tons of ads popped up. Between the ads and the life story, I never got to the actual recipe.
Karly Campbell says
Hi Trish! Most of the back story is how to make the recipe and why we enjoy the recipe. But if you’re not interested in reading that, there is always a jump to recipe button right at the top of the post. If hitting that button is still too much for you, you will probably want to start purchasing cookbooks instead or finding sites like AllRecipes to use. Bloggers share information…it’s why we started blogging in the first place.
Bonge Mthembu says
Great answer. It’s a free recipe for crying out loud. Besides – some of us enjoy the back story and the picture tutorials
Karly Campbell says
Thanks, Bonge. 🙂
Mimi says
This was really good, the chicken breasts I had were huge and I was afraid they would not cook properly so I just cut them in half instead of making the pockets and laid the cream cheese mixture on top. Also I was out of fresh spinach so I used frozen and just squeezed the excess liquid out of it and somehow I missed the mayonnaise it calls for but it was good without it! I will definitely be making this again.
desirae moore says
im gonna use cheddar and mozzerella with garlic and herb cream cheese wish me luck… my fillets are also thin so this SHOULD burst with flavor side of corn on the cobb and fresh string beans.