This Spinach and Cheese Stuffed Chicken Breast is a popular and easy dinner recipe. It features chicken breasts filled with creamy spinach and cheese, baked to perfection for a delicious and juicy meal. Plus, it’s low in carbs, making it perfect for a keto-friendly, low-carb dinner.
I love stuffed chicken breast recipes such as Jalapeno Popper Stuffed Chicken and Cajun Stuffed Chicken Breast, but this delicious cream cheese and spinach-stuffed chicken breast is incredibly juicy and flavorful. It’s a family-friendly meal ready in only 30 minutes, using only a handful of ingredients. Plus, it’s so delicious that everyone will be asking for seconds.
What’s not to love about such a simple and easy-to-make recipe that requires only a couple of ingredients? This dish is a perfect example of how delicious and satisfying a meal can be without much fuss in the kitchen. You’ll save time and still enjoy a mouthwatering meal that’s sure to please your taste buds.
One of the best parts of this recipe is that it requires ingredients that I’m sure you always have on hand. So, even if I’m in a hurry, I can assemble something and provide a delicious dinner everyone enjoys. This recipe is perfect if you’re looking for easy, low-carb dinner options too.
- 1 Reasons You’ll Love This Recipe
- 2 Ingredients Needed
- 3 How To Make Stuffed Chicken Breast Recipe
- 4 Tips and Variations
- 5 Serving Ideas
- 6 Storing Ideas
- 7 Can I Make This Chicken Recipe In Advance?
- 8 Can I Make Stuffed Chicken Breast In An Air Fryer?
- 9 More Chicken Recipes
- 10 Cream Cheese Spinach Stuffed Chicken Breast
Reasons You’ll Love This Recipe
- The combination of cream cheese and spinach creates a flavorful and creamy filling that complements the chicken perfectly.
- The chicken breasts are baked to perfection, resulting in juicy and tender meat that’s hard to resist.
- This recipe is quick and easy to make, taking just 30 minutes, making it a great option for busy weeknight dinners.
- It’s a family-friendly meal likely to satisfy even picky eaters, and it’s a great way to sneak some greens into the kids’ diet.
- With only a few basic ingredients, it’s an easy recipe that doesn’t require a lot of shopping or prep.
- For those following a ketogenic diet, this recipe is low in carbs and fits well within keto guidelines.
- You can customize this dish by adding seasonings or ingredients to suit your taste, making it a versatile option for your dinner rotation.
Ingredients Needed
- Chicken Breast – This recipe has only been made with chicken breasts, but you can also make chicken thighs instead. I am sure that would work for them as well. Use larger chicken breasts to cut in the middle and stuff them with the filling.
- Paprika – adds a mild, smoky flavor and a vibrant color to the dish. It complements the other seasonings and enhances the overall taste.
- Salt & pepper – these are essential for seasoning the chicken and enhancing its flavor.
- Garlic and Onion Powder – contribute to the savory and aromatic quality of the dish.
- Cream Cheese – provides a creamy and luscious filling for the chicken. It’s rich and decadent, adding a delightful texture and flavor to the dish.
- Parmesan & Mozzarella Cheese – Parmesan offers a sharp, nutty taste, while mozzarella provides a gooey, stringy texture when melted. Feel free to use your favorite type of cheese as well.
- Spinach – fresh or frozen spinach can be used in the Cream Cheese Spinach Stuffed Chicken Breast recipe.
- Garlic – used to infuse dishes with a delightful garlic flavor.
- Olive Oil – helps prevent sticking to the pan.
How To Make Stuffed Chicken Breast Recipe
To prepare this delicious and easy cream cheese spinach stuffed chicken breast recipe, you have to follow just a few simple, easy steps.
Prepare the Creamy Spinach Filling
In a non-stick pan, add the spinach over medium heat. Stir the spinach continuously until it wilts, which should take a few minutes. Once wilted, set it aside.
Add the softened cream cheese to the wilted spinach. Stir the mixture until the cream cheese is well incorporated and the filling is creamy.
Now, you can add the grated Parmesan cheese, shredded mozzarella, minced garlic, a pinch of salt, and a dash of pepper.
Mix these ingredients until they are evenly distributed within the filling.
Prepare the Chicken
Using a sharp knife, create a pocket in each chicken breast. Slice through the center of the chicken breast, being careful not to cut all the way through to create a space for the filling.
Season the chicken breasts with chili powder/paprika, onion powder, salt, pepper, and garlic powder. Ensure both sides of the chicken are seasoned.
Stuff and Seal the Chicken
Spoon the prepared spinach and cream cheese filling into the pockets you created in the chicken breasts.
Bake the Stuffed Chicken
Preheat your oven to 375°F (190°C), and place the stuffed chicken breasts into a baking tray.
Drizzle some olive oil or melted butter over the chicken breasts.
Bake the stuffed chicken breasts in the preheated oven for approximately 25-30 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Tips and Variations
- Thaw Snowy Spinach Properly: If using frozen spinach, make sure to thaw it thoroughly and remove excess moisture by squeezing it out. Excess moisture can make the filling too watery.
- Butterfly the Chicken: To create a more even pocket for the filling, consider butterflying the chicken breasts by slicing them horizontally almost in half. This gives you more room for the stuffing.
- Secure Toothpicks Well: Ensure that you secure the folded chicken with toothpicks effectively to prevent the filling from leaking out during baking. Remember to remove the toothpicks before serving.
- Use a Meat Thermometer: To guarantee that the chicken is cooked to perfection without overcooking, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C).
- Bacon-Wrapped: Wrap the stuffed chicken breasts in bacon slices before baking for an added layer of flavor and a crispy texture.
- Different Cheese: Experiment with various cheeses in the filling, such as feta, cheddar, or gouda, to create unique flavor profiles.
- Fresh Herbs: Add fresh herbs like basil, parsley, or dill to the filling for a burst of freshness and color.
- Nutrition Boost: Add extra vegetables to the spinach and cheese filling, such as diced bell peppers or sautéed mushrooms, to increase the nutritional value.
Serving Ideas
I recommend serving this stuffed chicken with a green vegetable or a low carb side dish. Here are a few of my favorite side dishes to go with it.
Storing Ideas
- Fridge – transfer the leftovers to an airtight container and set them in the refrigerator for up to 5 days.
- Freezing can be another great method for storing this stuffed chicken recipe. Make sure that your stuffed chicken breasts are completely cool, then wrap each chicken breast in plastic wrap and store it in the freezer for up to 3 months.
Can I Make This Chicken Recipe In Advance?
Sure, if you don’t have time to cook this dish all at once, you can make the cheesy filling ahead of time and make sure it’s properly stored in the fridge. Once you stuffed it into the chicken breast, it is recommended to bake it within 2-3 hours.
Can I Make Stuffed Chicken Breast In An Air Fryer?
Sure. Just preheat your air fryer to 375F. All you have to do is prepare the chicken just like I did in this recipe, then place the chicken breasts into the air fryer basket and cook for 25-30 minutes or until thoroughly cooked through.
More Chicken Recipes
- Juicy Lemon Pepper Chicken Tenders
- Greek Lemon Chicken Skewers
- Chicken Fajitas
- Chicken Coconut Curry
Cream Cheese Spinach Stuffed Chicken Breast
Description
Ingredients
- 4 chicken breasts boneless, skinless
- 4 oz cream cheese softened
- ¼ cup grated Parmesan
- ¼ cup mozzarella cheese
- 10 oz frozen spinach thawed or 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1 teaspoon chili powder or paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon salt divided
- ½ teaspoon pepper
Instructions
- Preheat Oven: Start by preheating your oven to 375°F (190°C).
- Make the Creamy Spinach Filling: In a large bowl combine, thawed and squeezed spinach, softened cream cheese, parmesan, mozzarella, minced garlic, salt, and pepper. Let it cool.4 oz cream cheese, ¼ cup grated Parmesan, ¼ cup mozzarella cheese, 10 oz frozen spinach, 1 teaspoon garlic minced, 1 teaspoon salt, ½ teaspoon pepper
- Prepare the Chicken: Carefully cut a pocket into each chicken breast using a sharp knife. Be careful not to cut all the way through.4 chicken breasts
- Season the Chicken: In a small bowl, mix together chili powder (or paprika), onion powder, garlic powder, remaining salt, and pepper. Rub this seasoning mix all over the outside of each chicken breast, ensuring even coverage.1 teaspoon chili powder, ¼ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
- Fill and Seal: Spoon a portion of the spinach filling into each chicken pocket. Gently press the edges of the chicken together to enclose the filling. Use toothpicks to secure.
- Bake: Place the stuffed chicken on a baking sheet pan. Drizzle them with olive oil (or you can use melted butter for extra richness). Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked (the internal temperature should reach 165°F or 75°C).1 tablespoon olive oil
- Once cooked, remove the chicken from the oven and let it rest for a few minutes. Remove toothpicks before serving.
Notes
- For added flavor, you can add a sprinkle of herbs like thyme or oregano to the spinach filling.
- For a golden-brown crust, you can briefly sear the stuffed chicken breasts in a skillet before baking.
- If using fresh spinach, sauté it first in a little olive oil until wilted, then cool before adding to the cheese mixture.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.