Description
This spinach stuffed chicken breast is an easy, cheesy, and flavor-packed meal that’s ready in just 30 minutes! Juicy chicken breasts are stuffed with a creamy spinach and cheese mixture, then baked to perfection with a melty mozzarella topping. Perfect for a quick weeknight dinner or a meal to impress guests—plus, it’s low-carb and keto-friendly!
Ingredients
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4 boneless, skinless chicken breasts (8 oz each)
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2 tsp sea salt
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½ tsp black pepper
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6 oz fresh spinach, chopped
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2 oz cream cheese, softened
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2 cloves garlic, minced
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1 cup shredded mozzarella cheese, divided
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1 tbsp olive oil
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1 medium Roma tomato, sliced thinly (8 slices)
Instructions
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Preheat oven to 450°F (232°C).
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Prepare the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Cut a horizontal slit in each breast to create a pocket.
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Cook the spinach: Place chopped spinach in a microwave-safe bowl and microwave for 2-3 minutes (or sauté for 3-5 minutes) until wilted. Let cool slightly, then squeeze out excess liquid.
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Make the filling: In a bowl, mix softened cream cheese, minced garlic, and ½ cup of shredded mozzarella. Stir in the drained spinach.
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Stuff the chicken: Evenly divide the spinach mixture among the chicken breasts and secure with toothpicks.
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Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken for 4-5 minutes per side, until golden brown.
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Bake: Top each piece of chicken with 2 tomato slices and remaining mozzarella. Transfer skillet to the oven and bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
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Optional broiling: For extra crispy cheese, broil for 1-3 minutes before serving.
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Rest & serve: Let the chicken rest for 5 minutes before serving. Enjoy!
Notes
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Don’t overstuff the chicken or the filling may spill out while cooking.
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Use toothpicks to keep the filling in place during cooking.
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Make ahead: You can sear the chicken in advance, refrigerate, and bake later for easy meal prep.
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Storage: Keep leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months.
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Reheat: Warm in the oven at 350°F (177°C) or microwave until heated through.
- Equipment
Large oven-safe skillet (cast iron preferred)
Mixing bowls
Sharp knife
Meat thermometer
Toothpicks
Microwave (if steaming spinach)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking & Searing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 395
- Sugar: 1.4g
- Sodium: 820mg
- Fat: 15.4g
- Saturated Fat: 6.5g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 4.3g
- Fiber: 1.2g
- Protein: 57.3g
- Cholesterol: 170mg
Keywords: spinach stuffed chicken breast, cream cheese chicken, cheesy stuffed chicken, low-carb dinner, easy chicken recipes