Spinach Stuffed Chicken Breast with Cheese (Low Carb, Gluten-free) - 6 Ingredients
This cheese and spinach stuffed chicken breast recipe takes just 30 minutes! Just a few common ingredients needed for the best easy spinach and cheese stuffed chicken ever.
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- 4 large 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
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).
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.
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.
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.
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.
Stuff the spinach mixture into each pocket in the chicken. Sprinkle lightly with sea salt and black pepper.
Top each piece of chicken with 2 tomato slices and 1/2 oz shredded mozzarella.
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.)
Serving size: 1 stuffed chicken breast
Video Showing How To Make Spinach Stuffed Chicken Breast:
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