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
Chicken breasts are cooked through when they reach an internal temperature of 165 degrees. Use a meat thermometer inserted in the thickest part of the breast.
This recipe works with both breasts and thighs. To stuff thighs, turn the thigh inside up and stuff it with a smaller amount of spinach stuffing. Then, roll up and secure with toothpicks. This recipe makes enough stuffing for about eight chicken thighs. Please remember that chicken thighs are not cooked through until they reach an internal temperature of 175 degrees.
According to the USDA, raw stuffed chicken breasts should be stored in the refrigerator and consumed within 24 hours. Before placing them in the fridge, cover them tightly or store them in an airtight container, and use a meat thermometer to ensure you cook them to 165 degrees.
More Chicken Recipes
Spinach Stuffed Chicken Breast Recipe
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
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Emily
This was such a delicious meal that the whole family loved! I’m adding this chicken to our weeknight rotation!
Anjali
This looks like such a satisfying and easy dinner!! Can’t wait to make this recipe this week!
Irina
This is what I am cooking tonight. I have never made stuffed chicken, especially with such an interesting filling as spinach. Your recipe sounds amazingly delicious, and I hope to get the same tasty result as yours. 🙂
Heatther
This stuffing looks amazing! I love spinach dip – and I bet it tastes amazing inside the chicken! Can’t wait to try!
Janet Bradley
I’ve make a similar recipe and loved it. I’m going to make this one. The one thing I do different is to wrap the stuffed chicken in Bacon, this keeps all that tasty stuffing inside. When don, I pop into the broiler and crisp up the bacon, only if needed. Can’t wait to try this version.
Janet Bradley
I have done stuffed chicken before and it is amazingly delicious. Instead of toothpicks I wrapped mine in 2 slices of bacon. At the end of the cooking time I put it under to broiler to crisp up the bacon (if needed). I am going to try your version now because it sounds delicious,
Thanks, Janet
Beth Pierce
Thanks for the tip Janet. I love bacon and wrapping them is delicious every time.
Helen
What a great family dinner recipe! Thanks for sharing.
Anjali
All of the spices you used in this dish pack it with so much flavor! This was the perfect meal to serve my family tonight!
Jeannette
This is a perfect weeknight dinner idea, especially when you can pack so many flavours into the chicken with the spices and cheese. So good for leftover lunch as well!
Dannii
This stuff chicken looks amazing. I love the green boost it has from the spinach.
Jessie
My daughter LOVED this…. As did I, such great flavor! Adding this to the favorite list!
Kevin
Stuffed chicken recipes are my favorite! I have to grab a few things to make this recipe then it will be happening!
John
I have been looking for a new chicken recipe to try! I am so glad I found this one!
Toni
This is such a delicious meal for weeknights! Everyone at my house loved it!
Catalina
My family loves chicken and spinach. They will love this chicken dish!
Erin
This Spinach Stuffed Chicken is looks absolutely delicious! Yummy!