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.
Wendy says
This was a very easy and delicious recipe, I added marinated asparagus hearts and used mozzarella cheese instead of parmesan and added some pepper to the cheese and spinach mixture as well
Ruth wal says
Great recipe, can I reheat the next day in microwave
Karly Campbell says
Yes, should reheat great!
Darlene Trimble says
Just wondering if I could use frozen spinach, that has been thawed and drained, in place of fresh. Iโm have two bags that I need to use.
Karly Campbell says
We’ve never tried this with frozen spinach but other commenters have left notes about it. Just make sure you drain well for the best results.
Dee D. says
Delicious regularly on our menu. I like to make double the stuffing because thatโs the best part!
wayne fuller says
very nice i will do it again
Misty Mahannah says
I made this for supper tonight and the whole family loved it. I made it with fresh green beans sautรฉed with some fresh bacon bits.
Barbara says
Making this tonight, my daughter and her boyfriend are coming for dinner. Pairing it with fresh asparagus and cheese risotto.
Karly Campbell says
Sounds lovely! Enjoy!
Kelly Weihe says
So delicious! I added a little French onion dip in the stuffing mix and twice the spinach. Well definitely make this again soon!
Karly Campbell says
Sounds delicious, thanks Kelly!
Cindy Johnson says
Iโve rarely ever left a recipe review, but this recipe is absolutely worthy of five stars! It looked great and tasted wonderful. I did need to cook the chicken an extra five minutes to get the internal temperature where it needed to be. And since I didnโt have fresh spinach, I used frozen spinach and cooked and drained it as suggested.
Khalea says
I enjoyed this a lot. I was looking for something comforting with some nutrition. Who doesn’t like chicken and cheese? And the spinach? It was just calling for a use in my fridge. It came together exactly as described and I baked them 5 minutes longer which kissed the cheese filling with a ghost of gold color. Was delicious! Highly recommend!
Karly Campbell says
I’m so glad you enjoyed this recipe! Thanks, Khalea!
Carrie says
I want to try it but I have frozen spinach how do I cook it with frozen spinach
Karly Campbell says
I’ve only made this with fresh spinach, but I would probably cook the spinach according to the package, drain it well, and then add it to the cream cheese mixture.
Nancy says
Iโm going to make this on Saturday for me and my boyfriend. What side dish do you recommend. Itโs a cheat day for me since I usually eat healthy but I want something in between for me and him.
Kathy says
Can I use frozen spinach soufflรฉ (cooked)?
Karly Campbell says
I’m not sure how well that would work. I’ve never tried.
Alishah says
I put this in the air fryer for the same temp for 20 minutes and it came out great!
Karly Campbell says
I’m so glad you enjoyed this! Thanks for sharing how it worked in the air fryer.
Katelyn Witten says
I’m trying this recipe tonight. Has anyone put mushrooms into the mixture along with all of the other ingredients?
Rubidimund says
Looks yummy and perfect for my low carb diet!
Any suggestions for converting this to a casserole? I want to try this for Easter dinner with 10 guests.
Karly Campbell says
I have a creamed spinach recipe that you could try adding cooked chicken too, but I’m not sure how you’d convert this one specifically to a casserole. https://thatlowcarblife.com/spinach-casserole/
Karen P says
I make this recipe weekly. Go to for protein! I always double the filling and make this a one dish meal.
I havenโt tried making it ahead and freezing before baking . Would that work?
Karly Campbell says
I think it will freeze great, but I haven’t tried it myself.
Beth says
I have to say….this is so darn good, I can’t wait to eat the leftovers AND make it again!! My husband and I started going Keto and this filled us up nicely. I will admit, I even added a half cup of mozzarella because what can I say, I love cheese! Make this for your family, it’s wonderful!
Karly Campbell says
So glad you enjoyed it! You can’t go wrong with a bit of extra cheese. ๐
Rose says
Why do you give the option to print when itโs not printable? Iโve tried three times.
Karly Campbell says
Hi Rose! I’m sorry you’re having issues, but I’m guessing it’s something on your end. The print function is working fine for me and I haven’t been getting any other complaints.
Rose says
There is a lock at the top of the page and itโs preventing me from printing.
Also, how do you keep the filling from running out of the chicken?
Karly Campbell says
Hi Rose, I’m sorry I’m not sure what that lock is. Can you try from a different browser or device?
The filling is thick enough that it stays put for us. Not an issue at all.
Jennifer McCabe says
This is delicious but 25 minutes at 375 is not long enough. Too undercooked. Took at least 40 minutes. Perhaps this recipe is written for breasts that have been pounded down to at least 1/4 thickness?
Rose says
Iโm making this for dinner tonight. Iโll be sure to pound out my chicken. Thanks for the heads up!
Jacqui says
We love this dish. It has become a family favorite that even the picky eater will eat.