This chicken breast stuffed with creamy and cheesy spinach, cream cheese filling baked in the oven is super juicy and tasty. This keto meal is family-friendly and super quick to make.
A low carb KETO approved winner of a chicken dinner, this Stuffed Chicken Breast Recipe has definitely won my family over! With just 10 minutes of prep, it’s ready in 30 minutes, so it’s a perfect recipe for your weeknight busy dinners.
In my home, we eat chicken more than once a week. Chicken is my youngest son preferred meat. Sometimes I get tired of making the same ol’ chicken recipes over and over again. And I’m always searching for new recipes that satisfy my family taste.
I love making stuffed chicken breast as many as you probably figured out by now. You can stuff chicken with just about anything, and leftovers can be frozen and reheated for your very own homemade frozen meals which are so much better than store-bought.
Ingredients to make Spinach Stuffed Chicken Breast
In this recipe we use only common ingredients that when combined together are super flavorful:
- Chicken breast
- Cream cheese
- Feta cheese
- Mozzarella cheese
- Fresh Spinach (but it’s ok if you use frozen spinach)
- Seasonings: chili powder, paprika, cumin, black pepper
- Freshly minced garlic
- Olive oil or butter
- Sea salt
What’s The Best Way To Stuff Chicken?
Lay chicken breasts on a cutting board. Then cut a pocket parallel to the cutting board, that remains connected on three sides.
I like to use boneless skinless chicken breasts. Lay them flat on a cutting board. Then cut a pocket parallel to the cutting board, that remains connected on three sides.
Now you can either stuff the chicken and lock the fillings in, by closing the chicken with a toothpick. Or you can stuff the chicken and turn it upward, almost like a bowl, so the fillings are on top.
This method is my favorite because the filling is on display and the chicken can cook in a shorter amount of time.
How to make Spinach Stuffed Chicken Breast
- Combine the cream cheese, spinach, Feta cheese, mozzarella in a medium bowl and mix well.
- Take a sharp knife cut a little pocket in one side of the chicken. I do this by placing one hand on top of the chicken to hold it steady and then using a sharp knife to slice halfway through the breast like you would do if you were butterflying it, but stopping about halfway into the chicken
- Fill each chicken breast with 1/4 of the filling and secure with toothpicks.
- Rub the chicken with the seasonings mixture on both sides. Drizzle witl olive oil (or if you prefer with melted butter)
- Bake uncovered for 25-30 minutes at 375F. If you have a meat thermometer the internal temperature of the chicken should be 165° F (75° Celsius) when inserted in the thickest part.
I love serving stuffed chicken breast with a side of cauliflower rice, roasted broccoli, zucchini noodles or low carb mashed “potatoes”.
| Prep Time | 10 minutes |
| Cook Time | 20 - 25 minutes |
| Passive Time | 30 - 35 minutes |
| Servings |
people
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- 4 chicken breasts boneless, skinless
- 1/4 tsp chili powder
- 1 tsp Sea Salt
- 2 tsp paprika
- 1 tsp cumin
- 4 oz Cream Cheese
- 2 oz Feta cheese
- 1/4 cup mozzarella cheese
- 2 cup fresh spinach
- 1/2 tsp Black Pepper
- 1 tbsp olive oil
Ingredients
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- Preheat oven to 375 degrees.
- Add cream cheese, Feta, mozzarella, chopped spinach, to a small mixing bowl and stir well to combine.
- Mix the spices ( cumin, paprika, chili powder, and black pepper), and set aside.
- Spoon the spinach mixture into each chicken breast evenly. Secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.
- Place the chicken breast into a baking dish. Rub the chicken breast with the seasonings mixture, and bake in the oven for 20 minutes.
NUTRITION FACTS
Amount Per Serving
