Spinach Stuffed Chicken Breasts is a healthy low carb dinner option. It uses simple ingredients and cooks fast. You can make it any night of the week.

Table of Contents

Why make this recipe

This meal is low in carbs and high in protein. It fills you up without heavy carbs. The spinach adds vitamins and color. It is simple to make and looks nice on the plate.

How to make Spinach Stuffed Chicken Breasts

Follow the steps below. Work with room temperature chicken for easier stuffing. If you like other main dishes, you can see more ideas in the hearty mains collection.

Ingredients :

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1/2 cup cream cheese, softened (or ricotta)
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano or Italian seasoning
Toothpicks (to close the pockets)

Directions :

Preheat oven to 375°F (190°C).
Clean chicken and pat dry. Slice each breast horizontally to form a pocket. Do not cut all the way through.
In a bowl, mix chopped spinach, cream cheese, Parmesan, garlic, salt, pepper, and oregano until smooth.
Spoon equal amounts of the spinach mixture into each chicken pocket. Close with toothpicks to hold the filling.
Heat olive oil in an oven-safe skillet over medium-high heat. Brown each side of the chicken for 2 minutes to seal.
Transfer skillet to the oven and bake 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest 5 minutes. Remove toothpicks and serve.

How to serve Spinach Stuffed Chicken Breasts

Serve hot. Pair with a green salad or roasted vegetables for a low carb meal. You can also add a small side of cauliflower rice or steamed broccoli. Slice the breasts to show the filling for a nice presentation.

How to store Spinach Stuffed Chicken Breasts

Cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) for 10–12 minutes or in the microwave until hot. For longer storage, freeze cooked breasts in a freezer-safe bag for up to 2 months. Thaw overnight before reheating.

Tips to make Spinach Stuffed Chicken Breasts

Do not overfill the pockets. This helps the chicken close and cook evenly.
Dry the spinach well after washing to avoid a watery filling.
Use toothpicks to keep the filling from spilling. Remove them before eating.

Variations

Use feta instead of cream cheese for a tangy taste.
Add cooked mushrooms or sun-dried tomatoes to the filling.
Try turkey breast for a leaner option.
Add shredded mozzarella on top and broil for 1–2 minutes for a melted cheese crust.

FAQs

Q: Can I use frozen spinach?

A: Yes. Thaw and squeeze out all water before mixing with cheese.

Q: Can I bake without searing first?

A: Yes. Searing adds color and flavor, but you can skip it and bake a few minutes longer.

Q: How do I know chicken is done?

A: Use a meat thermometer. The internal temperature should be 165°F (74°C).

Q: Can I make this ahead?

A: You can assemble and store in the fridge for a few hours before cooking. Bake when ready.

Conclusion

This spinach stuffed chicken is simple, healthy, and low carb. It cooks quickly and tastes fresh. Try it for a weeknight dinner or for guests.

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Spinach Stuffed Chicken Breasts