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Stuffed chicken breast is one of my go-to dinner options because it’s so quick and simple to make. At the same time, the creative possibilities are endless. I’ve been really enjoying this baked pesto stuffed chicken with bacon lately, but today’s version is this stuffed chicken with spinach and tomatoes. It’s cheesy, it’s colorful, and it’s so, so good!
By the presentation, you’d never guess that stuffed chicken with spinach and tomatoes is easy. If you think about it, though, creating a stuffed chicken breast is really no different from making a sandwich. Just cut the chicken partly in half to create a pocket and stuff with whatever fillings you like. So, if you can make a sandwich, you can make stuffed chicken!
This chicken with spinach and tomatoes recipe actually came about by accident. I go through my fridge each week to make sure that I use up any ingredients I have laying around. I had some tomatoes, spinach, and havarti cheese that I needed to get rid of, and this stuffed chicken was the result. It never ceases to make me smile when I can make use of what I already have and come up with a new recipe for the blog at the same time.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
Another great thing about making stuffed chicken with spinach and tomatoes? It works equally well for someone following a low carb diet and just about everyone else. It’s naturally low carb, but there’s nothing particularly unusual about it. Besides, it’s a great way to get veggies into even the pickiest eaters.
You can customize the chicken itself with any spices you like, but I think it’s perfect with just salt and pepper. The key to retaining enough moisture in the chicken while baking is the initial brining process, which – along with the tomatoes and cheese in the filling – will make the chicken incredibly succulent. Ta-da… a quick weeknight dinner that’s sure to please anyone!
More Low Carb Recipes To Love
Stuffed Chicken with Spinach and Tomatoes (Low Carb, Gluten-Free)
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VIDEO + NUTRITION INFO + RECIPE NOTES below!
Fill a large bowl with 4 quarts warm water and 4 tbsp (57 g) sea salt. Stir until salt is mostly dissolved. Soak the chicken breasts in the salt water for 10 minutes. Remove and pat dry.
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with foil and grease lightly.
- Slice each chicken breast horizontally, not cutting all the way through, to make a pocket for the filling.
- Brush both sides of the chicken breasts with olive oil. Season with sea salt and pepper to taste.
- Fill each chicken breast with spinach, tomato slices, and havarti cheese, like a pita sandwich. Place on the lined baking sheet.
Bake 25-30 minutes, until no longer pink in the center.
Serving size: 1 stuffed chicken breast
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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