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.
Otto B says
I’m wondering could pre-made Spinach and Artichoke dip could be used instead of making the filling from scratch?
Karly Campbell says
Perhaps! It might be more runny and leak out of the chicken during baking though.
Marcia Sherwin says
Do you think you could grill the chicken breasts? Or would the stuffing melt out?
Karly Campbell says
I haven’t tried it, so I can’t say. If you grill it, I’d use toothpicks to hold it close and that might help. 🙂
Hilary says
If you use a thicker, premium pre-made dip, like the LaTerraFina brand (found in the Deli sections of grocery stores or Costco), you won’t have any issues. It’s already cream cheese based, all natural, & no artificial anything. Time saver.
Plus any left over can be used as veggie or chip dip!
Stephanie Reynolds says
Delicious recipe. The red peppers left a perfect amount of spice for my husband and I, we absolutely loved the recipe as is. My kids thought it was too spicy for them. (5&6) So if your making for little ones, maybe reduce the red peppers.
Tammy says
Will this work if I use frozen spinach?
Karly Campbell says
I’ve only made this with fresh spinach so I really can’t say.
Emma says
I don’t often comment on recipes but I just started eating low carb and these stuffed chicken breast were absolutely delicious! The filling is soooo good!
Latoya says
This is one of my favorite recipes now! Delicious!
Amber says
Just made this tonight and so so good! My oldest daughter and 8 year old son said it was the best thing I’ve ever cooked! Will be adding this to my rotation- the spinach filling itself was amazing ( I used frozen defrosted spinach drained)- my 13 year old picky eater took one look and said no way so I’m still on the hunt to get her to try something other than chicken fingers and fries – thanks for an amazing easy recipe!
Latasha Pettus says
My family love it. This is my second time fixing the dish and this time I’m fixing the broccoli and cheese casserole thank you for the healthy recipes.
Sam says
Love this recipe. It was very delicious. The only thing is maybe a tad bit too much mayo. Or maybe it’s because I’m not a fan of mayo, either way it was good. Will definitely be making this again.
Kathrynm_j says
Great Recipe!!!!! Used Coconut oil instead of Olive oil
Kathrynm_j says
I made it today.. It taste great a little salty because of the cheese I’m guessing. I used Sharp Cheddar Cheese instead of Parmesan and coconut oil instead of Olive Oil. I added two sprigs of thyme in the middle of Breast before the stuffing. My husband says he would eat it again. Thanks a lot for this recipe.
Shelly says
Thank you for an excellent recipe!!!
Arliss says
This was soooooo good! Thanks for sharing!
Mitchell Palfrey says
Fantastic recipe!! One for the books. Thanks Karly. I would only leave the salt out of the cream cheese mixture and have it just on the outside of the chicken. 5/5 for me!!!!
Scott Helman says
This Dinner Looks Good! I will make it, but what do I Serve with it?
Karly Campbell says
I think it goes great with a green salad and brussels sprouts or fried radishes. 🙂
MamaCooks says
First of all love the filling! I could eat it without the chicken it’s so yummy. We aren’t worried about carbs and serve it with rice. I’ve made it several times and the last few attempts the chicken has become really chewey. Not pleasant! any ideas why that is happening?
Karly Campbell says
Hmm, are you overcooking perhaps? I’d use a thermometer to make sure you’re not over/under cooking the meat. Otherwise, I’m not sure what would be the issue.
Morgaine says
I’m so glad you made this site! I get loads of ideas. THIS IS MY ALL TIME FAVORITE DISH!!!
Karly Campbell says
Thanks, Morgaine!
Thomas Davis says
I never comment on recipes, but this one is so delicious and turned out so perfectly I had to send you a message. The chicken is moist and flavorful, and the spinach/cheese mixture adds a fantastic creamy addition (I think I will make creamed spinach as a side dish with your recipe sometime!) I served the chicken with some riced cauliflower that I added scallions, garlic, course sea salt, and a sprinkle of paprika. So yummy, and I will make this again for sure.
Thanks for the recipe, and I am subscribing to your site!
Karly Campbell says
So glad to hear you enjoyed this one! Your cauliflower rice sounds like a great side!
Carol says
I love this recipe but I do it a little different. I season the chicken, put it in the crockpot and mix all the rest of the ingredients and put over chicken adding a little broth. So yummy. Thank you for this recipe. Even my picky eaters love it
Karly Campbell says
Ooh, interesting idea!
Nona says
When adding bacon to the mixture do you cook it first?
Karly Campbell says
Yes.
Carla Alley says
How long in the crock pot (from the person that said they do it in the crockpot and high, low, ?)
Jenny says
I laugh a little when I read people still on the “salt and fat are bad” campaign. Especially when dietians says that. Poor things don’t know sugar and grains are killing the Western world. Of course, REAL salt and fat is what I’m referring to, not msg/table salt and trans fat: or what I like to call fake food. It’s as funny as a morbidly obese person telling me that the ketogenic diet I’m on is not healthy. Even though my lab work is perfect, I’m not pre diabetic anymore more and my thyroid panel has moved from hypothyroid to within normal limits. It’s teally laughable. I guess this is how much people are addicted to sugar
Christine says
I usually don’t like recipes with breast meat because I always find them dry. I was surprised how much I loved this recipe! It was easy and so tasty. My chicken breasts were huge so I doubled the recipe and added a touch of nutmeg into the spinach filling. I’m keeping this recipe!
Karly Campbell says
Glad to hear you enjoyed the recipe!