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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. Iโ€™ve made this multiple times, alway yummy! This time I added a couple tablespoons of finely diced sun dried tomatoes, using oil from the jar as a substitute for the olive oil listed in the recipe. Really, delicious!

  2. This meal was prepared by my 9 yr old grandson (all cutting & oven by me) and it was accompanied with mashed potatoes & corn on the cob.
    He did awesome, tasty & added a twist, instead of using paprika he substituted with Sazon for taste & coloring. DELICIOUS

  3. Nancy Dodde

    I’ve made this dish numerous times and have passed it on! It is absolutely delicious!!! I was hesitant on the red pepper flakes, but loved it sooo much I added more the next few times. Definitely a keeper!!! Thank you

  4. Corina Wilson

    I made this recipe and it was delicious, I loved it, my family loved it and I will certainly be making it again.

  5. Erica van Rooyen

    This recipe is so delicious. My family loves it. I made it with homemade mayonnaise and it was even better (trying to get cheap vegetable oils out of our diet). I have made multiple times as it can be made ahead and looks fancy. I did have it once that the top half of the chicken was cooked and the bottom was not cooked so I only take the chicken out of the oven when both the top and bottom temperatures show the chicken is cooked thoroughly.

    1. Karly Campbell

      So glad you and your family enjoy the recipe! I’m sure it’s delicious with homemade mayo. ๐Ÿ™‚

    1. Karly Campbell

      You probably can, but you’ll want to thaw and squeeze it out really well to remove all that liquid.

  6. Mandy Clinch

    Hi, my oven isn’t working at the moment. Has anyone cooked this in an airfryer or pressure cooker as that’s all I have right now!

    Thank you

  7. This has amazing flavor. I must admit that I didnโ€™t measure my spices but I love flavor. Super easy and will stay in the rotation.

  8. This dish was DELICIOUS!!! So easy & fast. Thank you so much, new favorite meal for The Glover Family

    1. Karly Campbell

      Net carbs are the carbs in food that your body actually digests and uses. To calculate you take total carbs minus fiber and (sometimes, personal choice) sugar alcohols. So, for us, we try to stay around 20 net carbs in a day. The total carbs will end up higher, but we don’t track it.

  9. I follow several foo blogs …and have not to my knowledge left a review on any…not to say that I didn’t swoon with certain recipes but…..this one literally made me look up to the heavens and roll my eyes and my family as well….I swear this is hands down the best chicken recipe I’ve ever ever made …I served it with Trader Joe’s Kung Pao tempura cauliflower which in itself just complimented the heck out of this chicken….Karly you have set a really high standard for any other chicken dish for me….the ingredients sound simple and just so so but I promise you guys this is a winner you will never forget…..

    1. Karly Campbell

      Oh gosh, you’ve now set the bar for recipe reviews! I’ll never be happy unless I have people rolling their eyes to the heavens! ๐Ÿ™‚

      So glad y’all liked this one so much!

    1. Alyssa Kavanagh

      I Froze the stuffing and used it for a second batch weeks later. And it was perfect

  10. Vince Mankowski

    I love this recipe! My only alteration is to pan sear the chicken breasts after seasoning them and before stuffing them. The crust that forms locks in the chickens natural juices so it doesn’t dry out in the oven. I pan sear for ~2 minutes on each side, baking time is reduced to 12-15 minutes with this approach.
    I do Facebook Live cooking demonstrations for fun and this quick, tasty, and healthy recipe was a big hit. Thank you for sharing it!

    1. Hi; great idea to pan sear first question; are you doing that before or after you make the cut. Am thinking sear before cutting as not to lose juices?

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