You'll love how simple this stuffed chicken breast recipe is to make. Cream cheese, mozzarella, parmesan, and fresh spinach create a creamy filling that turns basic chicken into a flavorful, keto friendly dinner.
This baked spinach stuffed chicken breast is one of my favorite high protein low carb dinners when I want something easy but impressive. It's easy, naturally gluten free, and packed with protein with just 424 calories, 4 net carbs, and 32 g of protein.
Why You'll Love This Low Carb Stuffed Chicken
- High protein low carb and keto friendly.
- Baked and easy with optional stovetop sear.
- Creamy, cheesy filling without heavy breading.
- Great for meal prep or family dinners.
This recipe was inspired by our popular Instant Pot spinach artichoke dip, but turned into a baked chicken breast dinner you can serve any night of the week.
Some of my other favorite keto chicken meals include Crock Pot Butter Chicken, Crock Pot Crack Chicken Recipe (Keto), and Chicken with Alfredo Sauce (No Pasta).
Ingredients You'll Need
- Boneless skinless chicken breasts: Small breasts work best. Larger breasts need a longer bake time until they reach 165 F. Boneless skinless chicken thighs work too but will hold less filling per chicken piece.
- Seasonings: Sea salt, black pepper, smoked paprika, and garlic powder add simple flavor.
- Cream cheese: The creamy base. Ricotta, Boudin cheese or cottage cheese can be used as swaps.
- Mozzarella cheese: Adds stretch and melt.
- Parmesan cheese: Brings salty depth.
- Fresh spinach: Baby spinach works best. If using frozen, thaw and squeeze out excess moisture.
- Mayonnaise: Adds richness to the filling. Regular or light works.
- Garlic cloves: Fresh garlic gives the best flavor.
- Olive oil and butter: For flavor, searing, and added flavor. If you don't want to use butter, extra olive oil can be used.
- Green onions: Optional garnish.
Large cast iron skillet or oven safe skillet for cooking.
Please see the recipe card below for exact measurements.
How to Make Spinach Stuffed Chicken Breast
Step 1: Preheat the oven to 400 F.
Step 2: In a small bowl, combine softened cream cheese, mozzarella, parmesan, chopped spinach, mayonnaise, and garlic. Mix until smooth and evenly combined.
Step 3: Butterfly each chicken breast by slicing about three quarters of the way through. Season the outside with salt, pepper, smoked paprika, and garlic powder.
Step 4: Spoon the spinach cream cheese filling inside each chicken breast. Secure the edges with toothpicks to keep the filling in place.
Step 5: Heat olive oil in a cast iron skillet over medium high heat. Sear the stuffed chicken for 3 to 4 minutes per side until lightly golden. This step adds flavor but is optional.
Step 6: Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the internal temperature reaches 165 F. Let rest a few minutes before serving.
Garnish with green onions, fresh herbs, or red pepper flakes if desired.
Jenni's tips
- We like our chicken breasts very full, but if you have leftover filling just thin it out with a bit more sour cream and make spinach dip!
- You can make this a Mediterranean style chicken dish by adding in sun dried tomatoes in oil (drained), chopped artichoke hearts, and swapping the mozzarella cheese for feta cheese.
- Another way to hold the chicken filling in place is to wrap the stuffed chicken breasts with raw bacon slices instead of toothpicks.
- If you don't have a cast iron or oven proof skillet, sear the chicken on the stovetop and then transfer them to a casserole dish or baking pan.
- Instead of sautéing the chicken, you can just bake the entire dish for 30-40 minutes.
Storing leftovers
- Storing: Let the chicken cool completely. Store the leftover stuffed chicken breasts in an airtight container in a refrigerator for up to 3-4 days.
- To freeze them for later use, individually wrap each breast in plastic wrap, then wrap in aluminum foil. Frozen chicken breasts can last up to 3 months.
- Reheating: Bake the leftover chicken breasts in a heated oven at 350°F for 15-20 minutes, or until heated through to 165°F .
FAQ's
What goes with spinach stuffed chicken?
We recommend serving the spinach stuffed chicken breasts with roasted vegetables, rice or cauliflower rice, potatoes, or a simple side salad.
How do you keep cheese from leaking out of stuffed chicken breast?
The best way to prevent cheese from leaking out is to secure the edges with toothpicks. You can also wrap the chicken breasts with bacon, which does a great job of holding in the filling. If you still have issues with leaky cheese, we recommend cutting back on the filling.
What's the best way to stuff these?
Using a very sharp knife is essential and will easily slice through the chicken meat. You don't want to cut all the way through the chicken and instead you want to butterfly the chicken by cutting about ¾ of the way through so the meat can fold over your filling.
More Keto Chicken Recipes
- Easy Keto Chicken Enchiladas
- Easy Chicken with Mushroom Sauce
- Easy Keto Parmesan Crusted Chicken
- Chicken Cordon Bleu (No Breading)
- Keto Buffalo Chicken Dip
- 50 Simple Keto Chicken Breast Recipes
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Recipe
Easy Stuffed Chicken Breast (Spinach & Cream Cheese)
Equipment
- 1 large cast iron skillet
Ingredients
- 4 small boneless skinless chicken breasts
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ ground garlic powder
- 6 oz cream cheese softened
- ⅓ cup mozzarella cheese shredded
- ⅓ cup parmesan cheese shredded
- 1 ½ cups baby spinach leaves chopped
- 1 tablespoon mayonnaise
- 2 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon sliced green onions
Instructions
- Preheat the oven to 400 F.
- In a medium bowl bowl, combine the softened cream cheese, shredded mozzarella cheese, shredded parmesan cheese, chopped baby spinach, mayo, and garlic cloves.
- Butterfly the chicken breasts by laying the chicken on a cutting board and cutting a slit ¾ of the way through. Sprinkle the outside of the chicken with the seasonings (salt, pepper, smoked paprika, and garlic powder).
- Using a spoon, stuff the chicken breasts with spinach cream cheese filling. Secure the edges of each chicken breast with 3-4 toothpicks to keep the filling inside.
- Preheat a cast iron skillet over medium-high heat. Add the olive oil. Saute the chicken for 3-4 minutes on each side to brown the chicken.
- Place the skillet to the preheated oven and bake the chicken breasts for 10-15 more minutes until the internal temperature in the thickest part of the chicken reaches 165 F. Garnish with sliced green onions before serving. Enjoy!
Notes
- The cream cheese can be softened quickly by cubing it and putting it in the microwave for 15+ seconds.
- You might have leftover filling, just use it as a dip by mixing in a bit of sour cream or Greek yogurt.
- Make this recipe Mediterranean style chicken dish by adding in sun dried tomatoes in oil (drained) and/or chopped artichoke hearts.
- You can also wrap the stuffed chicken with raw bacon pieces instead of securing it with toothpicks.
- If you don't have a cast iron or oven proof skillet, sear the chicken on the stovetop and then transfer them to a casserole dish or baking pan.
- Want to cut corners? Just stuff your chicken with spinach artichoke dip.
Nutrition
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