Spinach Stuffed Chicken
This easy Spinach Stuffed Chicken is loaded with garlic, spinach, and cheese! This one-pan recipe is naturally low-carb and comes together in under 30 minutes!
Do you ever have an evening when you’ve got no time? You’ve been running around all day, and all of a sudden, it’s dinner time, and you’ve got no idea what you’re going to serve? This stuffed chicken is the answer. This dish is easy. It only requires one pan, so there’s minimal clean-up.
Ingredients
As always, here is a quick overview of the ingredients used in our easy stuffed chicken recipe. For the complete recipe, simply scroll to the bottom of the page.
- Chicken breast: look for small to medium size breast that are about 3-4 ounces each. Large chicken breasts are not recommended for this recipe.
- Cheesy Mixture: Mozzarella and cheddar cheese along with cream cheese, and mayonnaise
- Vegetables: frozen or cooked spinach, it is essential to squeeze out as much liquid as possible.
- Olive oil and Spices: Italian seasoning, garlic powder, paprika, garlic salt and pepper
How to make Spinach Stuffed Chicken
- First, combine the cream cheese, mozzarella, cheddar, garlic and mayonnaise. Squeeze all of the water out of the cooked spinach and chop, along with the sun dried tomatoes and set aside.
- Next, slice your chicken so that it is butterflied- be sure not to slice it completely through. You want the chicken to remain intact. Spread the cheese mixture on the chicken and add your chopped spinach and tomatoes on top.
- Fold the chicken over and secure it with a toothpick. Rub the outside of the chicken with the spices and sear in a pan with butter until golden brown. Place the chicken in the oven and bake 20 minutes or the internal temperature reaches 165 degrees.
Tips
- Be sure not to slice your chicken breast all the way through; you want it to be butterflied, not two separate pieces.
- Let your cooked chicken rest for a few minutes before cutting into it- you want all the flavor to stay in the breast!
- Use a medium-sized chicken breast- larger breasts take much longer to cook.
- This recipe uses an oven-safe pan- such as a cast iron or a stainless steel skillet.
Serve
You can never go wrong with a salad! One of my favorites is this Chopped Italian Salad– this Keto Antipasto Salad is also delicious. Air Fryer Brussel Sprouts or Air Fryer Mushrooms are also a huge hit in our house. We love cauliflower, so I make this Garlic Butter Cauliflower regularly. For dessert, try this Keto Brownie Pie, Keto Strawberry Cheesecake Bars or these Keto Cake Mix Cookies!
Recipe FAQ
Yes! This recipe is naturally keto, low-carb, and gluten-free. If you’re looking for some keto sides to add to this meal, I recommend these Keto Three Cheese Biscuits.
Chicken is done when it reaches an internal temperature of 165 degrees F.
Get the Recipe: Spinach Stuffed Chicken
Ingredients
- 4 chicken breast, small to medium size
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- ½ cup shredded mozzarella cheese
- ¼ cup shredded cheddar cheese
- 2 teaspoons minced garlic
- ¾ cup cooked spinach, , liquid squeezed out
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Combine the cream cheese, mayonnaise, mozzarella, cheddar, garlic, and spinach in a mixing bowl. Set aside.
- Butterfly the chicken, so it opens like a book. Spread the cheese mixture on the bottom part of the chicken, fold the top of the chicken over the filling, and secure with a toothpick. (see pictures, for example)
- Combine the spices together to make a rub. Rub the outside of the chicken with the Italian seasoning mixture.
- Add the oil to an oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes on each side in the pan, then place it in the oven for 20 minutes at 350 degrees F or until cooked through.
- Allow the chicken to rest at least 5 minutes before cutting.
