Easy Stuffed Chicken Breast (Spinach & Cream Cheese)
This easy spinach stuffed chicken breast is baked until juicy and filled with a creamy spinach, mozzarella, and parmesan cheese mixture. It’s a high protein low carb dinner that’s keto friendly, gluten free, and simple enough for weeknights but impressive enough for guests.
Equipment
- 1 large cast iron skillet
Ingredients
- 4 small boneless skinless chicken breasts
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ ground garlic powder
- 6 oz cream cheese softened
- ⅓ cup mozzarella cheese shredded
- ⅓ cup parmesan cheese shredded
- 1 ½ cups baby spinach leaves chopped
- 1 tablespoon mayonnaise
- 2 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon sliced green onions
Instructions
- Preheat the oven to 400 F.
- In a medium bowl bowl, combine the softened cream cheese, shredded mozzarella cheese, shredded parmesan cheese, chopped baby spinach, mayo, and garlic cloves.
- Butterfly the chicken breasts by laying the chicken on a cutting board and cutting a slit ¾ of the way through. Sprinkle the outside of the chicken with the seasonings (salt, pepper, smoked paprika, and garlic powder).
- Using a spoon, stuff the chicken breasts with spinach cream cheese filling. Secure the edges of each chicken breast with 3-4 toothpicks to keep the filling inside.
- Preheat a cast iron skillet over medium-high heat. Add the olive oil. Saute the chicken for 3-4 minutes on each side to brown the chicken.
- Place the skillet to the preheated oven and bake the chicken breasts for 10-15 more minutes until the internal temperature in the thickest part of the chicken reaches 165 F. Garnish with sliced green onions before serving. Enjoy!
Notes
- The cream cheese can be softened quickly by cubing it and putting it in the microwave for 15+ seconds.
- You might have leftover filling, just use it as a dip by mixing in a bit of sour cream or Greek yogurt.
- Make this recipe Mediterranean style chicken dish by adding in sun dried tomatoes in oil (drained) and/or chopped artichoke hearts.
- You can also wrap the stuffed chicken with raw bacon pieces instead of securing it with toothpicks.
- If you don't have a cast iron or oven proof skillet, sear the chicken on the stovetop and then transfer them to a casserole dish or baking pan.
- Want to cut corners? Just stuff your chicken with spinach artichoke dip.
Nutrition
Calories: 424kcalCarbohydrates: 4gProtein: 32gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 137mgSodium: 947mgPotassium: 568mgFiber: 0.4gSugar: 2gVitamin A: 2002IUVitamin C: 5mgCalcium: 210mgIron: 1mg
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