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keto low carb stuffed chicken breasts on a wooden cutting board
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Spinach Cream Cheese Stuffed Chicken Breast

This Spinach Cream Cheese Stuffed Chicken Breast recipe is delightfully savory and bursting with flavor. This indulgent dish marries the tenderness of chicken breast with the richness of gooey melted cheese, creating the best combo of tastes and textures. This meal is perfect for both casual weeknight dinners and elegant gatherings.
Course dinner, lunch
Cuisine American
Keyword cream cheese stuffed chicken breast, spinach cream cheese stuffed chicken, spinach cream cheese stuffed chicken breast, spinach stuffed chicken breast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 320kcal

Ingredients

  • 20-25 oz skinless chicken breasts This was 2 large chicken breasts for me.
  • 1 tablespoon olive oil
  • 1 cup finely chopped spinach See notes.
  • 2 oz cream cheese Softened at room temp. You can also microwave for 15-20 seconds.
  • 1/3 cup grated cheddar cheese
  • 1/3 cup grated mozzarella cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
  • Place the chicken breast on a clean flat surface. Using a sharp knife, hold the chicken breast flat on the cutting board with the thicker side facing your non-dominant hand. With your knife parallel to the cutting board, start cutting into the thickest part of the chicken breast horizontally, about halfway through its thickness. Be careful not to cut all the way through.
  • Open the chicken breast like a book by gently lifting the top piece (the thicker side) that’s still connected while keeping the bottom side flat against the cutting board. It should resemble a butterfly shape. To ensure even thickness, flatten the breast with your hands, a meat mallet, or rolling pin. This step helps create a consistent thickness, making it easier to stuff and roll.
  • Combine the shredded spinach, cream cheese, and grated cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
  • Season the chicken with the spices.
  • Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer
  • Cut each breast in half and serve.

Video

Notes

Larger chicken breasts work best and are easier to stuff. When buying chicken breasts, it's often hard to find pairs that are identical in size. One of the chicken breasts used in my recipe was considerably larger than the other.
Depending on the size of your chicken breasts, you may have filling spill over while baking. I don't mind this, because I still eat the excess filling with the chicken. If you do not desire to have excess filling, be sure not to overstuff the chicken.
Using either fresh or frozen spinach is an option when making stuffed chicken. Both have their advantages:
  • Fresh Spinach: It offers a vibrant flavor and texture. To use fresh spinach, it’s typically wilted down by sautéing or blanching before incorporating it into the stuffing. This method allows you to control the moisture content better.
  • Frozen Spinach: It’s convenient and often pre-chopped, saving preparation time. Frozen spinach is usually cooked and drained before adding it to the stuffing. However, it can sometimes contain more moisture, so thoroughly squeezing or draining it is essential to prevent excess liquid in the stuffing.
Both options can work well for stuffed chicken; just ensure that if using frozen spinach, excess moisture is removed to prevent the filling from becoming too watery.
 

Nutrition

Serving: 6oz | Calories: 320kcal | Carbohydrates: 1g | Protein: 40g | Fat: 18g