Spinach Stuffed Chicken Breast

This low-carb Spinach Stuffed Chicken Breast Recipe is a delicious combination of chopped spinach, herb cream cheese, mozzarella, Parmesan, and garlic with a perfect blend of spices seared into golden chicken breasts. 

Low-Carb Spinach Stuffed Chicken Breasts

This delicious and healthy spinach-stuffed chicken breast recipe is perfect for those following a low-carb diet. Packed with flavor and nutrients, it’s an excellent option for a satisfying and guilt-free meal. This delicious chicken comes together quickly and is one of our favorite stuffed chicken recipes. I love to serve this with zucchini noodles, bacon-wrapped asparagus, sauteed green beans, or Olive Garden salad.

Easy Ingredients – Big Taste

• Chicken breasts – boneless, skinless, and large enough to slice a pocket in
• Spinach – preferably fresh baby spinach
• Herb cream cheese – like Boursin
• Cheese – mozzarella and Parmesan
• Mayonnaise – I prefer Duke’s
• Garlic – fresh, of course
• Seasonings – onion powder, salt, black pepper, dried marjoram or oregano, smoked paprika, and ground cayenne
• Olive oil – or vegetable oil

How to make Spinach Stuffed Chicken Breasts

Mix the chopped spinach, herb cream cheese, mozzarella, Parmesan, mayonnaise, and minced garlic. Set it aside for a few minutes. Then, use a sharp knife to cut the pockets in your chicken breast. Take your time and be careful not to cut through the chicken breast’s top, bottom, or opposite side. Spoon the spinach mixture into the pockets and secure with 1-2 toothpicks.

Then, in a small bowl, combine the onion powder, kosher salt, fresh ground black pepper, marjoram, smoked paprika, and ground cayenne. Rub the spice mixture into the stuffed chicken breasts on the top and the bottom. Heat a little vegetable oil in a large ovenproof pan over medium heat. Sear the chicken until golden brown on both sides, which takes about 4 minutes per side. Then, transfer the skillet to the oven and cook for 7-12 minutes or until the chicken reaches an internal temperature of 165 degrees. After removing the chicken from the oven, let it rest for about 10 minutes.

Recipe Tips

• I like to use Boursin Herb Cream Cheese, but homemade scallion herb cream cheese would also be delicious.
• If you accidentally cut a hole in the bottom, top, or side of the chicken breasts, do not fret. The spinach cream stuffing is quite thick and will probably stay contained, but try not to make the hole any bigger by being very careful with your cuts.
• Freshly grated cheese works best for this recipe, providing flavor without additives or anti-clumping agents.

Storage and Reheat

Store leftovers in an airtight container in the refrigerator. To reheat, loosely cover with a paper towel and heat in the microwave at 50-60% power for 1-2 minutes, depending on the size of the chicken breast.

Freeze in a sturdy freezer container for up to 2 months. Thaw in the fridge overnight. 

Frequently Asked Questions

More Chicken Recipes

Spinach Stuffed Chicken Breast Recipe

Elegant enough for company yet easy enough for a weeknight these Spinach Stuffed Chicken breasts are plump full of fresh spinach, herb cream cheese, mozzarella, Parmesan Cheese and garlic all cooked to golden brown perfection.

5 from 23 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 607kcal

Author: Beth Pierce

Ingredients

• 4 large chicken breasts
• 1 ½ cups chopped fresh spinach
• 5.2 ounces Boursin Herb Cream Cheese
• ⅔ cup shredded mozzarella cheese
• ¼ cup grated Parmesan Cheese
• 3 tablespoons mayonnaise
• 2 cloves garlic minced
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon dried marjoram or oregano
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground cayenne
• 2 tablespoons vegetable oil or olive oil

Instructions

• Mix together chopped spinach, herb cream cheese, mozzarella, Parmesan, mayonnaise, and minced garlic; set aside.
• Cut pockets in your chicken breast lengthwise using a sharp knife.  Take your time and be careful not to cut through the top, bottom or opposite side of the chicken breast. Spoon the spinach mixture in and secure with 1-2 toothpicks.
• In a small bowl combine the onion powder, kosher salt, black pepper, marjoram, paprika and cayenne.  Rub the spice mixture into the stuffed chicken breasts on both sides.
• Preheat oven to 325 degrees. Heat vegetable oil in a large ovenproof skillet. Cook the chicken until golden brown on both sides; about 4 minutes per side.  Transfer the skillet to the oven and cook for 7-12 minutes or until the chicken reaches an internal temperature of 165 degrees.  After removing the chicken from the oven let it rest for 7-10 minutes.

Notes

• I like to use Boursin Herb Cream Cheese, but homemade scallion herb cream cheese would also be delicious.
• If you accidentally cut a hole in the bottom, top, or side of the chicken breasts, do not fret. The spinach cream stuffing is quite thick and will probably stay contained, but try not to make the hole any bigger by being very careful with your cuts.
• Freshly grated cheese works best for this recipe, providing flavor without additives or anti-clumping agents.

Nutrition

Calories: 607kcal | Carbohydrates: 5g | Protein: 57g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 971mg | Potassium: 991mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1894IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 1mg

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