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.
Tiffany says
I made this last night with your roasted turnips recipe. SOOOOO Delish!!! I will be trying more of your recipes for sure.
Karly Campbell says
Thanks, Tiffany! 🙂
Caroline says
I have made this several times just as the recipe called for and it is delicious.
Joan says
Made it for my husband and me. I had only chicken fillet, shimeji mushrooms but a whole box of spinach to finish. End result was chicken fillet in spinach and mushroom gravy but tasty all the same. We toasted ciabatta to dip into the gravy. I’ll half the salt next time. Thanks for sharing this recipe!
Angelina says
Could I just put the filling on the top? Instead of inside?
Karly Campbell says
I haven’t tried it this way, but would probably work fine. It might melt off the tops though.
TINA says
I just made this. Very good and flavorful. I also had to cook it for 45 minutes. Surprisingly, no problem with the filling coming out. I also put the extra filling on the top about 10 minutes before it was done. It stayed right where I put it. This recipe is a keeper. Thanks.
Evelyn says
This is delicious. And you are correct; this is the recipe that hooked me on your site.
Jerri says
Mine is in the oven as we speak! My chicken breasts are large, so it will be about 45 minutes before they are completely done. I overstuffed them, but who cares?! I am pairing with a yellow squash and zucchini bake.
Stephanie Watson says
Don’t have mayo as we are a miracle whip household. Any substitutions I could use or is it fine to leave it out?
Karly Campbell says
I’ve only made this with mayonnaise. It makes the filling a little more loose, but should be fine without it. Maybe sour cream would work as a swap if you need to thin the mixture a bit?
Tracy says
I used plain yogurt instead of mayo because it was what I had. It was delicious!
Melba Moon says
Just made this for dinner. OMG! It was wonderful! Hubby loved it. Served riced cauliflower as a side dish and poured the lovely pan drippings over the cauliflower, it was so delicious! Thanks for sharing this great recipe!
Laura says
I used fresh spunach. Fresh diced onion. Lots spuces but will try paprika or chile flakes next tme. No mayo and added parmesean at end. My vreasts were thick so made 2 pockets and just smushed the filling. In them. Extea wnt to bottom of pan…vhicken rested on top. Worked great. Tasted better. Thanks for recipe and adaptations
Terri says
I never buy spinach so not sure what to buy. All I have ever used is spinach lettuce or frozen spinach and not thinking this is what I need. What spinach do I use and where to get it in a grocery store?
Karly Campbell says
Hi Terri! You’ll want to use fresh spinach, like you’d find near the lettuce in the produce section.
Nicole says
I’ve made this so many times I can’t count! But seriously, what chicken do you use? 25 minutes and my chicken is BARELY medium!!!
Karly Campbell says
Really? I just use regular chicken breasts – they’re not massively thick but they also cook through fine for me. Either way, shouldn’t hurt anything at all to cook longer – you definitely want your chicken at 165 degrees.
Tyler says
Boneless skinless works the best and the filling keeps the chicken from drying out.
Bailee says
I made this with chive and onion cream cheese and also added fresh chives to the cream cheese. Made this with your cauliflower and cheddar fritters and made a side of seasoned sour cream, and I was in heaven!
Ebony says
Yummy
Christina says
I tried this recipe last night. I wouldn’t call myself keto, or anything but looking for low carb recipes and came across this. I was a little sceptical of my culinary skills to pull this off, especially cutting the chicken correctly but I have to say, it was SO easy. I did cook the chicken longer and found it took about 45 min to bake to reach temp. Some of the filling did come out, maybe next time I will try to secure it closed somehow. My boyfriend pretty much eats everything which is good considering when Mom goes healthy the whole family ends up going healthy. He absolutely LOVED it! He said probably the BEST chicken he ever had, and had requested I make this again. Thank you for creating and posting such an amazing chicken dish. I made it with a cold Greek pasta salad using the veggie pasta. I will be checking out more of your recipes. Thank you!
Shalee says
I substituted parmesean for feta because that’s what I had . It was amazing an delicious and I can not wait to make it again. I ended up having a wild rice pilaf as the side (I’m not keto) and it paired perfectly. Thank you so much for this recipe!
Karan says
I tried tonight. Although it was delisious, when I baked in the oven most of the yummy melted and run out. Also, the chicken was fresh chicken (not frozen) but dish was full of water after cooking. Please help. What did I do wrong? In was very good, but a little bland. I think it would have been much better if the filling had stayed in and not melted out.
Karly Campbell says
Hi Karan! You’ll want to be sure to cut the pocket deep enough and really push the filling back in there. Don’t overstuff or it will run out. You may not use all your filling if your chicken breasts are on the smaller side. The liquid is just from the chicken and is totally normal.
Michael says
I wrap my chicken in 1 piece of bacon to hold it all together. Plus, I cook mine on a rack.
Ann Reid says
I used Toni’s Creole Seasoning to season the chicken breast and added some to the spinach, cream cheese mixture to stuff chicken breast. We like the kick Toni’s gives and it was delicious.
Sandy says
Just made this but with butterfly pork chops. In the oven now. Smells delicious Very easy to put together. Doing cauliflower as a side dish.
Evanz says
It looks so yummy. Will try this recipe today.
Brandie says
What would you use as a side dish for this?
Karly Campbell says
Hi Brandie! Because the filling is a bit rich with the cream cheese, I like to keep sides more simple. Steamed veggies and a salad are perfect. Cauliflower rice, mashed turnips, or roasted radishes would be nice too.
Jessica says
I just cooked this today and it was very delicious!! I adjusted the salt slightly for us since we don’t like things to salty. I love how creamy everything oozed our when I cut the chicken. The right flavors for everything together! I used toothpicks to close he chicken in order to keep the stuff inside.
April Butler says
I added grated jalapenos to the mix and they gave it the kick and acidity i was looking for!!!