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cream cheese stuffed chicken on white plate

Spinach Stuffed Chicken

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. 

Spinach stuffed chicken breasts in white baking dish

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.

stuffed chicken on white plate

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.


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!

cheese stuffed chicken on white plate

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.

spinach stuffed chicken on plate

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.

stuffed chicken in white baking dish

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!

cream cheese stuffed chicken on white plate

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!

2 Kindles with thatlowcarblife recipes.

Follow me on social for more recipe ideas & inspiration!

spinach stuffed chicken on plate

Spinach Stuffed Chicken Breasts

These spinach stuffed chicken breasts are loaded with cream cheese, fresh spinach, and Parmesan cheese.

Yield 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 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


  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a cutting board and drizzle with oil.
  3. 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. 
  4. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
  5. 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.
  6. Spoon the spinach mixture into each chicken breast evenly.
  7. Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.

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Nutrition Information:

Yield: 4 Serving Size: 1 chicken breast
Amount Per Serving: Calories: 407Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 139mgSodium: 873mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 41g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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944 thoughts on “Spinach Stuffed Chicken”

  1. I made this for the first time this evening for family. The other comments aren’t exaggerating; the dish is fantastic. They raved, and so did I! The chicken was flavorful and juicy, the filling scrape-the-plate-clean good. We each had one, with no other sides, and were all completely satisfied.

    I had three chicken breasts, but made the filling for four (not intentional; I just forgot to adjust). Like another reader, I used two cups of spinach. I also pressed garlic instead of using minced, and put the cream cheese mixture in the fridge for a half hour or so to meld the flavors. I was a little concerned I’d made too much filling, but managed to stuff it all in.

    I’m really glad I made “too much”, because every last bit was eaten. Next time, I’ll use a little less salt, maybe half or 2/3 tsp instead of 1. Other than that, it was perfect. This recipe will be in heavy rotation. Thank you for sharing it!

  2. I didn’t add the teaspoon of salt and I subbed mozzarella for the parmesan. Parmesan is high in sodium. My husband is on a very low sodium diet. They were delicious!

    1. Sharon Hind

      I also skipped the salt. I subbed marscapone for the cream cheese. It’s much lower in sodium.

  3. Peggy Rose

    Made tonight, for two skinless boneless breasts. Had extra stuffing, will use in porkchops later this week. Followed directions exactly, everything was perfect. I did slice the pocket before oil and seasonings. I was concerned the stuffing would just ooze out, but it did not. Stayed in place and was bubbling hot when I took it out. Chicken was moist and good flavour from the seasonings. Might bump up the amount of spinach, to 2 cups, because I like spinach. Not needed though. Please to see the spinach stayed a nice green colour. Will definitely make again.

  4. Heads up for anyone who has high blood pressure… this is not a high bp friendly meal.

  5. I just want to say to those who are newer to cooking, slice the breasts BEFORE you oil and season them. Less messy and could prevent accidents. Besides that, this recipe is fantastic and have made it several times. A definite keeper.

  6. Cindy Ming

    Just made this for dinner tonight and it is delicious!!! My husband requests this recipe for next time when we have company over. Thanks for the great recipe!

  7. Thank you for sharing this AMAZING RECIPE! I know this is a low carb page, but I serve it over rice and it’s sooo bomb! I always over prep the spinach mixture when I make this just to have an easy dinner or lunch for the next couple of days. I always recommend this recipe to my friends who don’t know what to make for dinner!

  8. Jordan Taff

    Made this tonight and it was delish! I added artichoke hearts to it too and subbed the Parmesan for shredded mozzarella since I had that on hand. Definitely making this again!

    1. Karly Campbell

      I’ve only made this as directed, but I think it would be fine if you wanted to cook it first.

  9. Marcia Leonard

    Would this work with thin sliced breasts and rolled up? Have you ever tried that?

  10. Jay Graham

    I’ll be making this for at least the 4th time. This dish has never let me down, not with the family or guests that we’ve had over. Thank you for sharing. I’ll be sure to look into your other creations.

  11. This was fabulous. I want to serve for a Christmas dinner. I need ideas on a salad and thought I would serve roasted vegetables. Any thoughts?

      1. Currently in the oven it smells wonderful. I’m just having some sautéed veg with it. Looking forward to a light heathy dinner

  12. Thank you Karly for all your work to bring good recipes. Absolutely delicious! My husband practically inhaled his meal. Chicken was tender ( I used whole breasts, which took longer). Knowing we love spinach, I doubled and placed the extra into the bottom of my well greased dish. Always going to be in my recipe box.

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