FREE 5-Ingredient Recipe EBook
- Why You Need My Spinach Stuffed Chicken Breast Recipe
- Ingredients & Substitutions
- How To Make Spinach Stuffed Chicken Breast
- My Recipe Tips
- Serving Ideas
- More Easy Chicken Breast Recipes
- Tools I Use For This Recipe
- Spinach Stuffed Chicken Breast (6 Ingredients) Recipe card
- Recipe Reviews
When I need an easy, healthy dinner that’s full of flavor, this easy spinach stuffed chicken breast recipe is a staple that I keep coming back to. It’s quick, simple, and uses just 6 common ingredients that I usually already have at home. It takes everything I love about cheesy, creamy spinach (like in spinach stuffed mushrooms , spinach artichoke dip , just plain spinach dip , or even an easy creamed spinach ) and spins it into a main dish.
When I originally published this recipe for stuffed chicken breast with spinach, I needed easy dinners more than ever. My second little girl was just a week old! I was tired, without much time to cook, and grateful that my freezer was piled high with chicken meals, like chicken bacon ranch casserole and this spinach stuffed chicken breast. Years later, it’s still one of my favorite 30-minute chicken recipes — and it’s a great way to hide veggies behind cheesy goodness.
Why You Need My Spinach Stuffed Chicken Breast Recipe
- Golden, juicy chicken breast
- Creamy, gooey spinach and cheese filling
- Just 6 common ingredients (plus salt & pepper)
- On the table in 30 minutes
- Naturally low carb, keto, gluten free, and healthy
- Great way to sneak in veggies
Ingredients & Substitutions
Here I explain the best ingredients for my spinach stuffed chicken breast recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Chicken – Choose similar-sized boneless skinless chicken breasts, so they bake at the same rate. Mine were 8 ounces each, so the bake time might be a little longer if yours are larger. You can also use similar fillings to make my stuffed salmon .
- Sea Salt & Black Pepper – For seasoning the chicken. I kept it simple since the filling is already so flavorful, but feel free to add other seasonings to your chicken breasts, like paprika or Italian seasoning .
- Spinach – I recommend fresh baby spinach, but you can use frozen. Just be sure to drain it very well to avoid a watery filling. This spinach stuffed chicken breast recipe needs 6 ounces of fresh spinach, and if you use frozen you’d need about 4 ounces.
- Plain Cream Cheese – Let the cream cheese sit on the counter for about 30 minutes to soften, so that it’s easier to mix the filling. If you forget, you can briefly microwave to soften it.
- Garlic – Use 2 cloves of fresh minced garlic, or 1 teaspoon jarred garlic . You can substitute 1/4 teaspoon of garlic powder if you need to, but the flavor is better with minced garlic.
- Shredded Mozzarella Cheese – We’re using cheese inside the filling and also on top. Feel free to substitute other shredded cheeses if you like, such as Cheddar, Monterey Jack, or Parmesan cheese. You can also use different cheeses in the filling and on top — feta cheese works well in the filling and sliced fresh mozzarella is delicious on top.
- Olive Oil – Used for searing the spinach stuffed chicken breasts. You can also use avocado oil or any neutral cooking oil you prefer.
- Roma Tomato – I place them on top of the chicken and cover with more cheese to make the dish more juicy and flavorful. Thinner slices are best for this, so that they get nice and soft. For a more intense flavor and different texture, use sun-dried tomatoes instead.
How To Make Spinach Stuffed Chicken Breast
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Season the chicken. Pat chicken dry, and season both sides with salt and pepper.
- Make pockets for the filling. Use a sharp knife to cut a horizontal slit in each chicken breast, creating a pocket. Set aside.
- Mash the filling. In a large or medium bowl, mash together the cream cheese and garlic.
- Add the cheese. Stir in shredded mozzarella cheese.
- Add the spinach. Steam the spinach in the microwave or on the stove, until wilted. Let it cool, then squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
- Stuff the chicken breasts. Spoon the spinach stuffing mixture into the chicken breast pockets. Use toothpicks to secure the filling inside.
- Sear the chicken. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Add the spinach stuffed chicken breast, and sear until golden brown on both sides.
- Add toppings. Working quickly, place the tomato slices and more shredded mozzarella cheese on top of each piece of chicken.
- Bake. Transfer the stuffed chicken breast with spinach to the oven. Bake until the internal temperature reaches 165 degrees F.
My Recipe Tips
- Use a meat thermometer. To ensure the chicken is fully cooked, make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature. Cook to 165 degrees F to be safe, but I usually take it out around 162-163 degrees, as the temperature rises a few degrees after removing from the oven.
- Don’t crowd the pan. Leaving spaces between the chicken breasts ensures that they cook evenly (and faster).
- Broil if you want more browning. I tested this spinach stuffed chicken breast recipe several times and most of the time the cheese browns enough without broiling, but sometimes it didn’t come out dark enough and I opted to broil it for a couple of minutes at the end.
- Let the chicken rest. Like with almost all roasted meats and chicken recipes, let the chicken rest for a few minutes after removing from the oven, to allow the juices to settle.
Serving Ideas
Spinach and cream cheese stuffed chicken goes with just about any side dish . Here are some of my favorite pairings:
- Vegetables – Veggie sides, such as baked cauliflower or roasted zucchini , pair well with this chicken. For a fancier meal, pair it with green beans almondine .
- Rice Or Noodles – Choose your fave. For lighter and healthier alternatives, try zucchini noodles , roasted spaghetti squash , or easy cauliflower rice .
- Potatoes – Serve spinach stuffed chicken with roasted potatoes or mashed potatoes for a comforting meal. You can also choose lighter alternatives, like crispy roasted rutabaga , smooth cauliflower mashed potatoes , or my many cauliflower recipes that I use as potato replacements.
- Salad – Since this dish leans Italian, it goes well with similar flavors. Try it with a Mediterranean salad , Caesar salad (skip the chicken), or Greek salad .
More Easy Chicken Breast Recipes
Looking for more hassle-free chicken breast recipes? Here are some other chicken breast recipes I keep in rotation:
Tools I Use For This Recipe
- Cast Iron Skillet – Pictured above! For the best golden sear on meats, nothing beats cast iron. (Plus it transfers easily from stovetop to oven!)
- Meat Thermometer – My favorite quick tool for checking cooking temps.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 4 8-oz Boneless skinless chicken breasts ▢
- 2 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 6 oz Fresh spinach (chopped) ▢
- 2 oz Cream cheese (softened) ▢
- 2 cloves Garlic (minced) ▢
- 1 cup Mozzarella cheese (shredded, divided) ▢
- 1 tbsp Olive oil ▢
- 1 medium Roma tomato (sliced thinly into 8 slices) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 450 degrees F (232 degrees C).
- Pat the chicken breasts dry. Season both sides with salt and pepper. Cut a slit in each chicken breast horizontally, creating a pocket. Set aside.
- Place the spinach into a large bowl. Steam the spinach in the microwave for 2-3 minutes , until wilted. (Alternatively, saute on the stove for 3-5 minutes , until wilted.) Set aside to cool until it’s not too hot to handle.
- Meanwhile, in a large bowl, mash together the softened cream cheese and garlic. (If you forgot to soften the cream cheese, you can microwave it to soften it.) Stir in 1/2 cup of mozzarella cheese.
- When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
- Stuff the spinach mixture evenly into the chicken breasts. Use toothpicks, positioned horizontally, to secure the filling inside the pockets.
- Heat the olive oil in a large (at least 12-inch) cast iron skillet over medium-high heat, until shimmering. Add the chicken and sear for 4-5 minutes per side, until golden brown on both sides.
- Working quickly, top each piece of chicken with 2 tomato slices and 2 tablespoons of shredded mozzarella cheese.
- Transfer spinach stuffed chicken breast to the oven. Bake for about 15 minutes , until the internal temperature reaches 165 degrees F (74 degrees C). (Make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature.) If the cheese is not as dark as you like, place under the broiler for 1-3 minutes – this is optional.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed chicken breast
- Tips: Check out my recipe tips above to help you get perfectly cooked chicken, avoid uneven baking, and keep it juicy and flavorful!
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days.
- Meal Prep: Sear the chicken, let it cool, then cover and refrigerate for up to 3 days. Just bake when ready!
- Reheat: Warm in the oven at 350 degrees F or pop it in the microwave.
- Freeze: Store in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes and Healthy Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Spinach Stuffed Chicken Breast
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Spinach Stuffed Chicken Breast (6 Ingredients)
Make spinach stuffed chicken breast with cream cheese in just 30 minutes! This flavorful, easy dinner needs only 6 simple ingredients.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/spinach-stuffed-chicken-breast/
Ingredients
- 4 8-oz Boneless skinless chicken breasts
- 2 tsp Sea salt
- 1/2 tsp Black pepper
- 6 oz Fresh spinach (chopped)
- 2 oz Cream cheese (softened)
- 2 cloves Garlic (minced)
- 1 cup Mozzarella cheese (shredded, divided)
- 1 tbsp Olive oil
- 1 medium Roma tomato (sliced thinly into 8 slices)
Instructions
- Preheat the oven to 450 degrees F (232 degrees C).
- Pat the chicken breasts dry. Season both sides with salt and pepper. Cut a slit in each chicken breast horizontally, creating a pocket. Set aside.
- Place the spinach into a large bowl. Steam the spinach in the microwave for 2-3 minutes , until wilted. (Alternatively, saute on the stove for 3-5 minutes , until wilted.) Set aside to cool until it’s not too hot to handle.
- Meanwhile, in a large bowl, mash together the softened cream cheese and garlic. (If you forgot to soften the cream cheese, you can microwave it to soften it.) Stir in 1/2 cup of mozzarella cheese.
- When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
- Stuff the spinach mixture evenly into the chicken breasts. Use toothpicks, positioned horizontally, to secure the filling inside the pockets.
- Heat the olive oil in a large (at least 12-inch) cast iron skillet over medium-high heat, until shimmering. Add the chicken and sear for 4-5 minutes per side, until golden brown on both sides.
- Working quickly, top each piece of chicken with 2 tomato slices and 2 tablespoons of shredded mozzarella cheese.
- Transfer spinach stuffed chicken breast to the oven. Bake for about 15 minutes , until the internal temperature reaches 165 degrees F (74 degrees C). (Make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature.) If the cheese is not as dark as you like, place under the broiler for 1-3 minutes – this is optional.
Maya’s Recipe Notes
Serving size: 1 stuffed chicken breast
- Tips: Check out my recipe tips above to help you get perfectly cooked chicken, avoid uneven baking, and keep it juicy and flavorful!
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days.
- Meal Prep: Sear the chicken, let it cool, then cover and refrigerate for up to 3 days. Just bake when ready!
- Reheat: Warm in the oven at 350 degrees F or pop it in the microwave.
- Freeze: Store in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes and Healthy Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Spinach Stuffed Chicken Breast Recipe
- Ingredients & Substitutions
- How To Make Spinach Stuffed Chicken Breast
- My Recipe Tips
- Serving Ideas
- More Easy Chicken Breast Recipes
- Tools I Use For This Recipe
- Spinach Stuffed Chicken Breast (6 Ingredients) Recipe card
- Recipe Reviews
When I need an easy, healthy dinner that’s full of flavor, this easy spinach stuffed chicken breast recipe is a staple that I keep coming back to. It’s quick, simple, and uses just 6 common ingredients that I usually already have at home. It takes everything I love about cheesy, creamy spinach (like in spinach stuffed mushrooms , spinach artichoke dip , just plain spinach dip , or even an easy creamed spinach ) and spins it into a main dish.
When I originally published this recipe for stuffed chicken breast with spinach, I needed easy dinners more than ever. My second little girl was just a week old! I was tired, without much time to cook, and grateful that my freezer was piled high with chicken meals, like chicken bacon ranch casserole and this spinach stuffed chicken breast. Years later, it’s still one of my favorite 30-minute chicken recipes — and it’s a great way to hide veggies behind cheesy goodness.
Why You Need My Spinach Stuffed Chicken Breast Recipe
- Golden, juicy chicken breast
- Creamy, gooey spinach and cheese filling
- Just 6 common ingredients (plus salt & pepper)
- On the table in 30 minutes
- Naturally low carb, keto, gluten free, and healthy
- Great way to sneak in veggies
Ingredients & Substitutions
Here I explain the best ingredients for my spinach stuffed chicken breast recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Chicken – Choose similar-sized boneless skinless chicken breasts, so they bake at the same rate. Mine were 8 ounces each, so the bake time might be a little longer if yours are larger. You can also use similar fillings to make my stuffed salmon .
- Sea Salt & Black Pepper – For seasoning the chicken. I kept it simple since the filling is already so flavorful, but feel free to add other seasonings to your chicken breasts, like paprika or Italian seasoning .
- Spinach – I recommend fresh baby spinach, but you can use frozen. Just be sure to drain it very well to avoid a watery filling. This spinach stuffed chicken breast recipe needs 6 ounces of fresh spinach, and if you use frozen you’d need about 4 ounces.
- Plain Cream Cheese – Let the cream cheese sit on the counter for about 30 minutes to soften, so that it’s easier to mix the filling. If you forget, you can briefly microwave to soften it.
- Garlic – Use 2 cloves of fresh minced garlic, or 1 teaspoon jarred garlic . You can substitute 1/4 teaspoon of garlic powder if you need to, but the flavor is better with minced garlic.
- Shredded Mozzarella Cheese – We’re using cheese inside the filling and also on top. Feel free to substitute other shredded cheeses if you like, such as Cheddar, Monterey Jack, or Parmesan cheese. You can also use different cheeses in the filling and on top — feta cheese works well in the filling and sliced fresh mozzarella is delicious on top.
- Olive Oil – Used for searing the spinach stuffed chicken breasts. You can also use avocado oil or any neutral cooking oil you prefer.
- Roma Tomato – I place them on top of the chicken and cover with more cheese to make the dish more juicy and flavorful. Thinner slices are best for this, so that they get nice and soft. For a more intense flavor and different texture, use sun-dried tomatoes instead.
How To Make Spinach Stuffed Chicken Breast
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Season the chicken. Pat chicken dry, and season both sides with salt and pepper.
- Make pockets for the filling. Use a sharp knife to cut a horizontal slit in each chicken breast, creating a pocket. Set aside.
- Mash the filling. In a large or medium bowl, mash together the cream cheese and garlic.
- Add the cheese. Stir in shredded mozzarella cheese.
- Add the spinach. Steam the spinach in the microwave or on the stove, until wilted. Let it cool, then squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
- Stuff the chicken breasts. Spoon the spinach stuffing mixture into the chicken breast pockets. Use toothpicks to secure the filling inside.
- Sear the chicken. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Add the spinach stuffed chicken breast, and sear until golden brown on both sides.
- Add toppings. Working quickly, place the tomato slices and more shredded mozzarella cheese on top of each piece of chicken.
- Bake. Transfer the stuffed chicken breast with spinach to the oven. Bake until the internal temperature reaches 165 degrees F.
My Recipe Tips
- Use a meat thermometer. To ensure the chicken is fully cooked, make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature. Cook to 165 degrees F to be safe, but I usually take it out around 162-163 degrees, as the temperature rises a few degrees after removing from the oven.
- Don’t crowd the pan. Leaving spaces between the chicken breasts ensures that they cook evenly (and faster).
- Broil if you want more browning. I tested this spinach stuffed chicken breast recipe several times and most of the time the cheese browns enough without broiling, but sometimes it didn’t come out dark enough and I opted to broil it for a couple of minutes at the end.
- Let the chicken rest. Like with almost all roasted meats and chicken recipes, let the chicken rest for a few minutes after removing from the oven, to allow the juices to settle.
Serving Ideas
Spinach and cream cheese stuffed chicken goes with just about any side dish . Here are some of my favorite pairings:
- Vegetables – Veggie sides, such as baked cauliflower or roasted zucchini , pair well with this chicken. For a fancier meal, pair it with green beans almondine .
- Rice Or Noodles – Choose your fave. For lighter and healthier alternatives, try zucchini noodles , roasted spaghetti squash , or easy cauliflower rice .
- Potatoes – Serve spinach stuffed chicken with roasted potatoes or mashed potatoes for a comforting meal. You can also choose lighter alternatives, like crispy roasted rutabaga , smooth cauliflower mashed potatoes , or my many cauliflower recipes that I use as potato replacements.
- Salad – Since this dish leans Italian, it goes well with similar flavors. Try it with a Mediterranean salad , Caesar salad (skip the chicken), or Greek salad .
More Easy Chicken Breast Recipes
Looking for more hassle-free chicken breast recipes? Here are some other chicken breast recipes I keep in rotation:
Tools I Use For This Recipe
- Cast Iron Skillet – Pictured above! For the best golden sear on meats, nothing beats cast iron. (Plus it transfers easily from stovetop to oven!)
- Meat Thermometer – My favorite quick tool for checking cooking temps.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 4 8-oz Boneless skinless chicken breasts ▢
- 2 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 6 oz Fresh spinach (chopped) ▢
- 2 oz Cream cheese (softened) ▢
- 2 cloves Garlic (minced) ▢
- 1 cup Mozzarella cheese (shredded, divided) ▢
- 1 tbsp Olive oil ▢
- 1 medium Roma tomato (sliced thinly into 8 slices) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 450 degrees F (232 degrees C).
- Pat the chicken breasts dry. Season both sides with salt and pepper. Cut a slit in each chicken breast horizontally, creating a pocket. Set aside.
- Place the spinach into a large bowl. Steam the spinach in the microwave for 2-3 minutes , until wilted. (Alternatively, saute on the stove for 3-5 minutes , until wilted.) Set aside to cool until it’s not too hot to handle.
- Meanwhile, in a large bowl, mash together the softened cream cheese and garlic. (If you forgot to soften the cream cheese, you can microwave it to soften it.) Stir in 1/2 cup of mozzarella cheese.
- When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
- Stuff the spinach mixture evenly into the chicken breasts. Use toothpicks, positioned horizontally, to secure the filling inside the pockets.
- Heat the olive oil in a large (at least 12-inch) cast iron skillet over medium-high heat, until shimmering. Add the chicken and sear for 4-5 minutes per side, until golden brown on both sides.
- Working quickly, top each piece of chicken with 2 tomato slices and 2 tablespoons of shredded mozzarella cheese.
- Transfer spinach stuffed chicken breast to the oven. Bake for about 15 minutes , until the internal temperature reaches 165 degrees F (74 degrees C). (Make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature.) If the cheese is not as dark as you like, place under the broiler for 1-3 minutes – this is optional.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed chicken breast
- Tips: Check out my recipe tips above to help you get perfectly cooked chicken, avoid uneven baking, and keep it juicy and flavorful!
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days.
- Meal Prep: Sear the chicken, let it cool, then cover and refrigerate for up to 3 days. Just bake when ready!
- Reheat: Warm in the oven at 350 degrees F or pop it in the microwave.
- Freeze: Store in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes and Healthy Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Spinach Stuffed Chicken Breast
