Spinach Stuffed Chicken Breast Recipe

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When I need a super easy dinner that’s full of flavor, this easy spinach stuffed chicken breast recipe is a staple that I keep coming back to. Spinach and cheese stuffed chicken is quick, simple, and uses just 6 common ingredients that I usually already have at home. It takes everything I love about a cheesy, creamy spinach (like in stuffed mushrooms, artichoke dip, or even creamed spinach) and spins it into a main dish.

This is one of my favorite chicken recipes, and I think it will be one of yours, too. It’s a good way to sneak in veggies for people that don’t love them, and hide them behind cheesy goodness. 😉 (And it’s still delicious if you love veggies like I do.) Try my spinach cream cheese stuffed chicken recipe when you need a tasty dinner that’s ready in just 30 minutes.

This easy keto spinach stuffed chicken was originally published on May 6, 2017, and the post was republished in November 2020 to add useful tips and some improvements to spinach cream cheese stuffed chicken breast.

When I originally published this creamy spinach and cheese stuffed chicken breast recipe, I was needing easy low carb dinners more than ever. My second little girl was just a week old! I was tired, without much time to cook, and grateful that my freezer was piled high with chicken meals the whole family would enjoy, like pesto stuffed chicken, chicken bacon ranch casserole, and this spinach stuffed chicken, too.

So whether you want a freezer meal or simply a 30-minute weeknight entree, chicken stuffed with spinach and cream cheese will check both boxes for you.

How To Make Stuffed Chicken Breast With Spinach

This spinach and cheese stuffed chicken is based on my basic baked chicken breast recipe. I use the same brining technique, oven temperature, and brush the top with butter for flavor.

And, it’s even better with a rich, cheesy spinach mixture stuffed inside. The tomatoes and cheese on top also keep moisture from escaping, which makes the chicken extra juicy. Here’s how we make it:

• Brine. Fill a bowl with water and sea salt. Place chicken into salt water, making sure it’s submerged completely.

• Steam spinach. Heat spinach in the microwave until lightly wilted in a medium bowl. Alternatively, you can use a steamer basket on the stove. When it’s cool enough to handle, squeeze over the sink to release as much water as possible.
• Mix spinach filling. Stir together spinach, minced garlic, shredded mozzarella, and cream cheese.
• Assemble. Remove chicken from brine and pat dry. Place onto a prepared baking pan. Carefully cut a slit in each breast, creating a pocket. Stuff spinach mixture into each pocket and season lightly with salt and pepper. Top chicken with 2 tomato slices each and more mozzarella.

• Bake. It’s done when the chicken is cooked through and cheese has browned spots.

TIP: Get a more precise doneness by using a meat thermometer. Cook to 165 degrees F to be safe, but I usually take it out around 162-163 degrees, as the temperature rises a few degrees after removing from the oven.

Tips For The Best Spinach Stuffed Chicken Breast

Here are a few tips for making this spinach cream cheese stuffed chicken recipe the best it can be:

1. Try to pick pieces of chicken similar in size.

This will ensure they bake at the same rate.

2. Slice the tomatoes super thinly.

You want them to get nice and soft, with some of the juices getting on the chicken. Thinner slices are best for this.

3. Don’t let the chicken breasts touch each other in the pan.

If you do, it will take much longer to finish baking and you risk raw parts inside.

4. Let the chicken rest.

Like with almost all roasted meats and chicken recipes, let the chicken rest in the pan for a few minutes before serving, to allow the juices to settle.

Easy Spinach And Cheese Stuffed Chicken FAQs

Is stuffed chicken breast keto?

It depends on what you stuff it with! Spinach and cheese stuffed chicken is definitely keto friendly – just 2.6 grams net carbs each.

Is stuffed chicken breast healthy?

Yes, not only does this spinach and cheese stuffed chicken breast contain a nutritious vegetable (spinach!) and fruit (tomato!), but it’s also low carb and high in protein.

Can you use frozen spinach?

Yes, you can! Just be sure to drain it very well to avoid a watery filling.

Why is my filling coming out?

Depending on how deep your chicken is cut (and therefore how far your filling is inside the chicken breast), sometimes the cheesy filling can seep out. One way to prevent this is to close the chicken breast with a toothpick before baking.

Storage Instructions

Can you make chicken stuffed with spinach ahead of time?

Yes, spinach stuffed chicken breast recipes like this one are great to make ahead. Make the recipe as directed, except don’t bake it, but put it on a pan, cover with plastic wrap and store in the fridge for 1-2 days.

When it’s time for dinner, just place the pan in the oven and you’re good to go! Cook for a few extra minutes if necessary (since it’s coming right out of the refrigerator).

How to store low carb stuffed chicken breast:

Store this chicken in the fridge for 3-5 days.

Can you freeze spinach stuffed chicken breast?

Yes, you can freeze stuffed chicken. Even though cream cheese does not usually freeze well, it’s fine for a spinach stuffed chicken recipe where it will be cooked.

To prep and freeze uncooked chicken:

Follow the same steps you would to make it normally: brine the chicken, make the cream cheese filling, butterfly and stuff the chicken. Now, you can just freeze the stuffed chicken breasts on a sheet pan lined with parchment paper. Once they are solid, move them to a freezer bag.

When you’re ready to eat, you can place the frozen chicken in the oven. Once it’s close to done but not quite, add the tomatoes and cheese, then continue baking.

To freeze cooked chicken:

Store in a freezer container for 2-3 months. Let thaw in the refrigerator overnight before reheating.

How to reheat spinach stuffed chicken:

Reheat the chicken in a 350 degree F or a microwave, until heated through.

What To Serve With Spinach Stuffed Chicken

Make ahead stuffed chicken breast goes with just about any low carb side dish recipe. And even if you or your family aren’t low carb, all of these are great pairings:

• Vegetables – Veggie sides such as roasted garlic cauliflower, green beans almondine, or roasted zucchini go well with spinach and cream cheese stuffed chicken.
• Noodles – I have some great healthy pasta and rice alternatives such as zucchini noodles, spaghetti squash, cauliflower rice, or my list of healthy pasta alternatives.
• Bread – Healthy bread recipes such as almond flour bread, fathead keto dinner rolls, and keto cheddar bay biscuits go well with stuffed chicken recipes. But of course “regular” equivalents will work as well.
• Potatoes – Serve with potatoes for family or friends, and if you want low carb, browse my many cauliflower recipes that I use as potato replacements.
• Salad – Spinach and cheese stuffed chicken breast has pretty neutral flavors, but it leans Italian, so pair it with salads that are close to that region, like Caesar salad (skip the chicken in the salad itself) or Greek salad.

• Glass bowl set – I love that there’s a size for any task – including brining the chicken and mixing the filling for this easy stuffed chicken breast with spinach and cheese.
• Steamer basket – Use this steamer if you don’t want to microwave the spinach for keto stuffed chicken breast recipes.
• Stoneware dish – Take your baked spinach stuffed chicken breast straight from oven to table!

5 from 28 votes

Spinach Stuffed Chicken Breast Recipe

A delicious, EASY spinach stuffed chicken breast recipe in 30 minutes! You need just 6 simple ingredients to make chicken stuffed with spinach and cream cheese.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Ingredients

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• 4 large Boneless skinless chicken breasts ▢
• 6 oz Spinach (chopped) ▢
• 2 cloves Garlic (minced) ▢
• 4 oz Mozzarella cheese (shredded, divided) ▢
• 2 oz Cream cheese ▢
• 1 medium Roma tomato (sliced thinly into 8 slices) ▢
• Sea salt ▢
• Black pepper ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet or pan with parchment paper or foil (or use a stoneware pan that doesn't stick).

2. Fill a large bowl with water and a couple tablespoons of sea salt. Place the chicken breasts in the water, submerging fully. Brine for at least 10 minutes.

3. Meanwhile, steam the spinach in the microwave for 2-3 minutes, or on the stove for 3-5 minutes, until wilted. When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Place back into the bowl.

4. Stir the garlic and 2 oz shredded mozzarella (half of the total amount) into the spinach. Heat the cream cheese until easy to stir, then mix that in.

5. Remove the chicken from the water and pat dry. Place onto the prepared baking pan. Cut a slit in each chicken breast horizontally, creating a pocket.

6. Stuff the spinach mixture into each pocket in the chicken. Sprinkle lightly with sea salt and black pepper.

7. Top each piece of chicken with 2 tomato slices and 1/2 oz shredded mozzarella.

8. Bake for 16-20 minutes, until the chicken is cooked through. (If the cheese starts to brown sooner, you can tent the top with foil and continue baking.)

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Recipe Notes

Serving size: 1 stuffed chicken breast

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 230

Fat 11.8g

Protein 43.9g

Total Carbs 3.8g

Net Carbs 2.6g

Fiber 1.2g

Sugar 1.3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: American

Keywords: chicken, gluten-free, keto, low carb, nut-free, spinach, stuffed, sugar-free

Calories: 230 kcal

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