Spinach Stuffed Chicken Breasts – Easy Low Carb Dinner Recipe

There’s something truly comforting about a warm, cheesy meal that’s both satisfying and nourishing. This Spinach Stuffed Chicken Breasts recipe is exactly that—it’s cozy, flavorful, and surprisingly easy to make. Whether you’re following a low-carb lifestyle, trying to eat a little healthier, or just looking for a simple weeknight dinner idea, this dish checks all the boxes.

One of the best things about this recipe is how much flavor you can pack into a simple chicken breast. With a creamy filling of cream cheese, parmesan, fresh spinach, and garlic, every bite is rich, savory, and just the right amount of indulgent. The outside of the chicken is seasoned with a blend of spices like paprika, onion powder, and garlic powder, which adds even more depth and keeps things far from boring.

I first made this dish on a busy Tuesday night when I had no idea what to cook, and now it’s in regular rotation at our house. Even my picky daughter, who normally turns up her nose at anything green, couldn’t resist the creamy, cheesy spinach filling. That’s when I knew this one was a keeper.

Not only is this dish fast and easy, but it also feels a little bit fancy—like something you’d order at a nice restaurant. Yet it comes together with pantry staples, takes about 35 minutes from start to finish, and doesn’t leave you with a pile of dishes. If you’ve been looking for a low-effort, high-reward recipe that’s keto-friendly and full of flavor, this is it.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Spinach Stuffed Chicken Breasts recipe. Let’s break them down.

Easy to Prepare
With just 10 minutes of prep time, this recipe is ideal for busy weeknights when you want a home-cooked meal without spending all evening in the kitchen. You only need a handful of ingredients, and the steps are straightforward and beginner-friendly.

Flavor-Packed
The filling is made with cream cheese, parmesan, spinach, garlic, and a hint of red pepper flakes, creating a rich and creamy interior that complements the well-seasoned chicken perfectly. Each bite is juicy, savory, and just a little bit spicy.

Kid-Friendly
Even if your kids are usually spinach skeptics, they might surprise you with this one. The spinach is tucked into a cheesy, garlicky mixture that makes vegetables more palatable—especially when paired with the tender chicken breast.

Low-Carb and Keto-Friendly
If you’re following a keto diet or watching your carbs, this dish is a dream. Each serving has just 3 grams of total carbs, and only 2 grams of net carbs. It’s high in protein and healthy fats, which helps you stay full and energized.

Great for Meal Prep
These Spinach Stuffed Chicken Breasts  reheat beautifully, making them an excellent option for meal prepping. You can cook a batch, store them in the fridge, and enjoy a satisfying, low-carb meal throughout the week.

Health Benefits

This Spinach Stuffed Chicken Breasts recipe doesn’t just taste amazing—it’s packed with nutrients too.

Spinach
Spinach is rich in iron, magnesium, potassium, and vitamins A and C. It’s great for heart health, supports immune function, and helps maintain strong bones.

Chicken Breast
Lean, high-quality protein like chicken breast supports muscle growth, repair, and satiety. It’s low in fat and carbs, making it ideal for a balanced, healthy meal.

Healthy Fats
Cream cheese and mayonnaise provide healthy fats that keep you full longer. On a keto or low-carb diet, fats are essential for energy and nutrient absorption.

Low Carbohydrates
This dish is ideal for those managing blood sugar levels or reducing carb intake. With only 3 grams of carbs per serving, it helps you stay on track without sacrificing flavor.

No Added Sugars or Processed Ingredients
This homemade recipe allows you to control every ingredient. No preservatives, no hidden sugars—just real, whole food.

Preparation Time, Servings, and Nutritional Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 stuffed chicken breasts

Nutrition per Serving:

• Calories: 407
• Protein: 41g
• Carbohydrates: 3g (Net Carbs: 2g)
• Fat: 24g (Saturated Fat: 9g)
• Sodium: 873mg
• Cholesterol: 139mg

Ingredients List

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon olive oil

For the Spinach Filling:

• 1 cup fresh spinach, finely chopped
• 4 oz cream cheese, softened
• 2 tablespoons mayonnaise
• ¼ cup grated parmesan cheese
• 2 garlic cloves, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste

Why These Ingredients Matter:

• Cream Cheese: Adds creamy texture and richness to the filling.
• Spinach: Brings in nutrients and a pop of color.
• Parmesan: Offers sharp, salty flavor that enhances the cheese mixture.
• Paprika & Garlic Powder: Help season the chicken for a smoky, savory taste.
• Olive Oil: Keeps the chicken moist while baking.

Step-By-Step Cooking Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
2. Prepare the spinach filling. In a mixing bowl, combine the softened cream cheese, mayonnaise, grated parmesan, chopped spinach, minced garlic, red pepper flakes, salt, and pepper. Mix until smooth and evenly combined.
3. Butterfly the chicken breasts. Use a sharp knife to carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through. Be gentle—this step is key to holding in that delicious filling.
4. Stuff the chicken. Spoon the spinach filling evenly into each chicken pocket, about 2–3 tablespoons per breast. Press gently to spread the filling without spilling it out.
5. Season the chicken. In a small bowl, mix paprika, salt, garlic powder, and onion powder. Sprinkle the seasoning mix evenly over both sides of each stuffed chicken breast.
6. Sear the chicken (optional). If you want extra flavor and color, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden brown. This step is optional but adds great texture.
7. Bake the chicken. Place the stuffed chicken breasts in your prepared baking dish. Bake uncovered for 25–30 minutes or until the internal temperature reaches 165°F (74°C).
8. Rest before serving. Let the chicken rest for 5 minutes after baking to allow the juices to redistribute and the filling to settle.

How to Serve

There are so many delicious ways to serve these Spinach Stuffed Chicken Breasts:

• Slice and plate them with a drizzle of extra olive oil and a sprinkle of fresh herbs.
• Serve alongside roasted vegetables like zucchini, bell peppers, or cauliflower.
• Pair with mashed cauliflower or a simple green salad for a complete low-carb dinner.
• For non-keto eaters, serve with a small portion of rice, quinoa, or garlic bread.

Pairing Suggestions

This dish goes well with:

• Side Dishes: Roasted asparagus, cauliflower mash, sautéed green beans, or grilled eggplant.
• Drinks: A glass of sparkling water with lemon, iced herbal tea, or a light, fresh mocktail.
• For kids: Serve with buttered noodles, soft dinner rolls, or mashed potatoes.

Storage, Freezing & Reheating Instructions

Storing Leftovers:
Allow the chicken to cool completely, then store in an airtight container in the fridge for up to 3 days.

Freezing Instructions:
To freeze, wrap each stuffed chicken breast tightly in foil or plastic wrap and place them in a freezer-safe bag. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Tips:
To reheat, place the chicken in an oven-safe dish and cover loosely with foil. Warm in a 350°F oven for 10–15 minutes until heated through. Avoid microwaving, as it can cause the filling to separate.

Common Mistakes to Avoid

• Overstuffing the chicken: Too much filling can cause it to spill out during baking. Stick to 2–3 tablespoons per breast.
• Cutting too deep: Be careful not to slice all the way through the chicken when butterflying.
• Skipping the seasoning: The spice blend on the outside of the chicken adds essential flavor.
• Overcooking: Check for doneness at the 25-minute mark to avoid dry chicken.
• Using frozen spinach without draining: If you use frozen spinach, make sure to squeeze out all the excess water to prevent sogginess.

Pro Tips

• Use fresh spinach for better texture and color in the filling.
• Room temperature cream cheese blends easier, so take it out of the fridge 30 minutes before mixing.
• Toothpicks can help hold the chicken closed if the filling starts to spill out.
• Add herbs like chopped basil or parsley to brighten the flavor.
• Double the filling and use leftovers as a dip or spread—it’s delicious on crackers or inside wraps.

Frequently Asked Questions (FAQs)

Can I use frozen spinach?
Yes, just be sure to thaw and drain it very well before mixing it into the filling.

Can I make this ahead of time?
Absolutely. You can assemble the stuffed chicken breasts, store them covered in the fridge for up to 24 hours, and bake when ready.

What can I use instead of mayonnaise?
You can substitute Greek yogurt or sour cream for a slightly tangier filling.

Do I have to sear the chicken first?
No, it’s optional. Searing adds color and flavor, but the chicken will cook through just fine in the oven alone.

Is this recipe keto?
Yes, it’s perfect for keto diets. It’s low in carbs and high in healthy fats and protein.

Can I add cheese on top?
Sure! A sprinkle of shredded mozzarella or cheddar on top during the last 5 minutes of baking adds even more cheesy goodness.

How do I know when the chicken is done?
Use a meat thermometer. The internal temperature should be 165°F (74°C) at the thickest part of the chicken.

Can I use chicken thighs instead?
Yes, but boneless, skinless thighs are smaller and trickier to stuff. You might want to fold them over the filling instead.

What if I don’t have parmesan?
You can use mozzarella or another hard cheese, but parmesan adds a strong, salty flavor that really stands out.

Can I grill instead of bake?
Baking is best for this recipe, but if you grill, use a grill-safe pan to catch the filling and watch carefully to prevent burning.

Conclusion & Call to Action

This Spinach Stuffed Chicken Breasts recipe has quickly become a favorite in our home, and I’m so excited for you to try it. It’s easy, filling, and bursting with flavor—plus it’s low in carbs and packed with protein. Whether you’re eating keto or just looking for a delicious way to level up chicken night, this recipe won’t disappoint.

I’d love to hear how it turns out for you! Leave a comment below with your thoughts or questions, and if you snap a photo, don’t forget to tag me on social media. Seeing your kitchen creations always makes my day. Happy cooking!

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