Easy Spinach Stuffed Chicken Breast (Low Carb + Juicy!)

If you’re craving something wholesome, delicious, and guaranteed to impress at the dinner table, this Easy Spinach Stuffed Chicken Breast is exactly what you need. It’s creamy, cheesy, garlicky, and packed with nutritious spinach—all wrapped up inside juicy, golden-brown chicken breasts. Whether you’re prepping for a cozy weeknight dinner or planning a fancier gathering, this recipe checks all the boxes: protein-packed, low carb, family-friendly, and irresistibly flavorful.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Let’s talk about what goes into making these delicious stuffed chicken breasts so you can get the most flavor in every bite.

You’ll need four boneless, skinless chicken breasts—aim for ones of similar size so they cook evenly. For seasoning, a simple but tasty mix of paprika, garlic powder, onion powder, salt, and pepper will give your chicken a warm, savory crust with just the right amount of kick.

The filling is where the magic happens. You’ll mix together fresh or frozen spinach (well-drained), softened cream cheese, shredded mozzarella, a sprinkle of Parmesan, and a bit of minced garlic. This creamy combo adds a luscious texture and incredible flavor to the chicken.

Instructions

Prep the Filling First
Start by combining the filling ingredients: cream cheese, chopped spinach, shredded mozzarella, Parmesan, minced garlic, salt, and pepper. Use a fork or spatula to mix everything until smooth and well incorporated. You want a thick, creamy mixture that won’t ooze out while baking. If you’re using frozen spinach, make sure to squeeze out as much water as possible—too much moisture will lead to soggy chicken.

Butterfly and Season the Chicken
Take your chicken breasts and, using a sharp knife, butterfly them by cutting a pocket into the side of each one. Be careful not to slice all the way through—you want a nice deep pocket for stuffing. Pat the chicken dry with paper towels and season all over with paprika, garlic powder, onion powder, salt, and pepper. This step ensures every bite is packed with flavor.

Stuff and Secure
Divide the creamy spinach filling evenly and spoon it inside each chicken breast. Don’t overfill—you want enough filling to be generous but still allow the chicken to close. Use toothpicks to secure the opening, which helps keep all that cheesy goodness inside while it cooks.

Sear for Flavor
Heat a drizzle of olive oil in an oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts and sear them for 3–4 minutes on each side. This step gives you a gorgeous golden crust and locks in the juices before baking. You’ll love how the edges crisp up just a little!

Bake to Perfection
Transfer the skillet to a preheated 375°F (190°C) oven and bake for about 15–20 minutes. The chicken should reach an internal temperature of 165°F (74°C) when it’s done. If you don’t have an oven-safe skillet, just sear in a regular pan and then transfer the chicken to a baking dish.

Rest and Serve
Once baked, let the chicken rest for 5 minutes before slicing or serving. This little break allows the juices to redistribute inside the meat, making every bite tender and moist.

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Tips and Tricks

Don’t Skip the Sear: Searing locks in flavor and adds a beautiful golden crust that you just can’t get from baking alone.

Use Even-Sized Breasts: Choosing similarly sized chicken breasts helps them cook at the same rate so nothing ends up over- or underdone.

Secure the Filling Well: Toothpicks work great for keeping the filling tucked in, but you can also use kitchen twine if you prefer.

Add-Ins for the Filling: Want to get creative? Try mixing in some finely chopped sun-dried tomatoes, sautéed mushrooms, or even artichoke hearts with the spinach mixture. These extras bring bold flavors and texture.

Make it Spicy: Add a pinch of red pepper flakes or a dash of cayenne to the filling for a little heat.

No Cream Cheese? No Problem: Swap it with ricotta or even Greek yogurt for a lighter, tangy twist.

Serving Suggestions

With Veggies: For a low-carb plate, serve your spinach stuffed chicken breast with roasted asparagus, garlic green beans, or sautéed zucchini.

Comfort Sides: Craving something cozier? Pair with mashed potatoes, buttered rice, or creamy polenta.

Fresh and Light: A crisp garden salad with lemon vinaigrette balances the rich filling perfectly.

Family-Style or Elegant: For family dinners, serve whole. For guests, slice into medallions and fan them out on a platter with a garnish of parsley—restaurant-style presentation made easy!

Storage Instructions

Refrigerating Leftovers:
Let leftovers cool completely before placing them in an airtight container. Store in the fridge for up to 3–4 days. These make great lunch options!

Freezing for Later:
Wrap each cooked (or uncooked) stuffed chicken breast tightly in plastic wrap, then seal in a freezer-safe bag. They’ll keep well for up to 3 months. If uncooked, thaw overnight in the fridge and bake as directed.

Reheating Tips:

• Oven: Place in a baking dish, cover with foil, and bake at 350°F for 15–20 minutes until warmed through.
• Stovetop: Reheat gently in a covered skillet with a splash of water or chicken broth to keep it moist.
• Microwave: Slice before heating for more even warming. Cover and heat on medium power in 30-second intervals until hot.

Make-Ahead Tips

This dish is a dream for meal prep! Assemble the stuffed chicken breasts (fill and secure) up to a full day in advance. Store them in the fridge and cook when you’re ready. You’ll save time and still enjoy a fresh, hot meal.

Why You’ll Love This Spinach Stuffed Chicken

This isn’t just another chicken dinner—it’s the one you’ll come back to again and again. It’s easy enough for a weeknight but fancy enough for guests. The spinach adds nutrients, the cheese brings indulgence, and the seasoning ties it all together into one unforgettable dish.

You’ll love how easy this is to make, and your family will be asking for seconds before you’ve even finished your plate.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?
Yes! Just make sure it’s fully thawed and squeeze out as much liquid as possible to avoid a watery filling.

What if I don’t have an oven-safe skillet?
No problem! Sear the chicken in a regular pan, then transfer to a baking dish to finish in the oven.

Can I make this dairy-free?
Absolutely. Use plant-based cream cheese and mozzarella alternatives. Just ensure they melt well and offer a similar creamy texture.

Is this dish keto-friendly?
Yes! It’s naturally low in carbs, high in protein, and packed with healthy fats—perfect for a keto meal plan.

Can I cook this in an air fryer?
Yes! Preheat your air fryer to 375°F (190°C), and cook for 15–18 minutes, flipping halfway through. Make sure the internal temperature hits 165°F (74°C).

This Easy Spinach Stuffed Chicken Breast recipe will quickly become a favorite in your kitchen. It’s healthy, satisfying, and full of flavor in every single bite. Go ahead and give it a try tonight—you won’t be disappointed!