Name: Spinach Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts (about 1 to 1.5 lbs); Salt and black pepper; 1 tsp garlic powder; 1 tbsp olive oil; 2 cups fresh spinach (or 1 cup frozen, thawed and drained); 4 oz cream cheese, softened; 1/2 cup shredded mozzarella (or crumbled feta); 1 clove garlic, minced; 1/4 tsp red pepper flakes (optional); 1 tbsp lemon juice (optional); Toothpicks or kitchen twine to secure

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I love simple dinners that feel a little fancy without the fuss — these Spinach Stuffed Chicken Breasts are one of those weeknight wins. This healthy low carb dinner option pairs tender, juicy chicken with a garlicky spinach-cheese filling, and it’s perfect when you want a satisfying meal that keeps carbs low and flavor high. Make it for a cozy family dinner, a date night at home, or anytime you need an easy dinner recipe that looks like you spent more time than you did. If you’re thinking of sides, consider a light grain or veggie—some folks like a warm rice side; here’s a helpful note on yellow rice and chicken if you’re curious about that combo.

What makes this recipe special

This dish hits familiar dinner comforts while staying health-forward: high protein, low carb, and full of veggies. It cooks quickly, is budget-friendly with pantry staples like cheese and spinach, and is usually a hit with kids and adults alike because the filling stays creamy and mild. The stuffed chicken also reheats well, so it’s great for leftovers or meal prep.

“Made this for a busy weeknight — juicy, cheesy, and done in under 35 minutes. My kids loved it!” — happy home cook

How this recipe comes together

You’ll butterfly the chicken breasts, prepare a simple spinach-cheese filling, stuff and secure the breasts, then sear and finish them in the oven. The sear creates a golden exterior; the oven ensures the chicken cooks through without drying. This overview helps you scan the method quickly before diving into ingredients and step-by-step directions.

Key ingredients

4 boneless, skinless chicken breasts (about 1 to 1.5 lbs)
Salt and black pepper
1 tsp garlic powder
1 tbsp olive oil
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
4 oz cream cheese, softened
1/2 cup shredded mozzarella (or 1/2 cup crumbled feta)
1 clove garlic, minced
1/4 tsp red pepper flakes (optional)
1 tbsp lemon juice (optional)
Toothpicks or kitchen twine to secure

Substitution tips:

Use Greek yogurt instead of cream cheese for a lighter filling (drain well).
Swap mozzarella for cheddar or goat cheese for a tangier profile.
For dairy-free, use a cashew-based cheese and increase spinach flavor with extra herbs.

Step-by-step instructions

Preheat your oven to 375°F (190°C). Pat chicken dry and set on a cutting board.
Butterfly each chicken breast: slice horizontally almost through and open like a book. Season both sides with salt, pepper, and garlic powder.
In a skillet over medium heat, warm olive oil. Add minced garlic and cook 30 seconds until fragrant. Add fresh spinach and cook until wilted (2–3 minutes). If using frozen, squeeze out excess water and warm briefly. Remove from heat.
Mix spinach with cream cheese, shredded mozzarella (or chosen cheese), lemon juice, and red pepper flakes if using. Adjust salt to taste.
Spoon the filling evenly into each butterflied breast. Fold closed and secure with toothpicks or tie with kitchen twine.
Heat the same skillet (or a clean oven-proof skillet) over medium-high heat. Add a little olive oil and sear each stuffed breast 2–3 minutes per side until golden.
Transfer skillet to the preheated oven (or move breasts to a baking dish) and bake 12–15 minutes, until internal temperature reaches 165°F (74°C).
Rest the chicken 5 minutes before removing toothpicks/twine and slicing. Serve hot.

Best ways to enjoy it

This chicken pairs beautifully with crisp salads, roasted vegetables, or a light pilaf. For low-carb dinners, serve with cauliflower rice or a lemony arugula salad. If you prefer a heartier plate, a side of herbed quinoa or a simple garlic green bean sauté works well — and if rice is on your mind, read more about pairing choices like yellow rice and chicken. Top with a squeeze of lemon, extra shredded cheese, or a drizzle of olive oil for added richness.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, wrap each cooled breast tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently in a 325°F (160°C) oven for 10–15 minutes, or microwave on medium power in 30-second bursts to prevent drying. For crisp exterior, sear quickly in a hot skillet after reheating.

Helpful cooking tips

Even thickness matters: pound thicker ends to an even thickness so the chicken cooks uniformly.
Don’t overfill: too much filling makes sealing difficult and can cause leaking during cooking.
Use an instant-read thermometer to avoid dry chicken—165°F (74°C) is the safe end point.
If using toothpicks, soak them briefly in water to reduce burning risk during searing or baking.

Creative twists

Mediterranean: swap mozzarella for feta, add sun-dried tomatoes and oregano.
Italian-style: mix ricotta with spinach, basil, and shredded Parmesan; top with marinara and bake.
Keto-friendly upgrade: wrap the stuffed breasts in prosciutto or bacon before searing for extra fat and flavor.
Vegan-ish: use firm tofu or large portobello caps as a base and a cashew-spinach filling for a plant-forward version.

Helpful answers

Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out all excess moisture before mixing into the cheese to avoid a watery filling.

Q: How do I stop the filling from leaking?
A: Don’t overstuff, press the edges well when folding, and secure tightly with toothpicks or twine. A quick sear seals edges and helps hold the filling.

Q: Is this recipe keto-friendly?
A: Yes, it’s naturally low carb. Use full-fat cheeses and serve with low-carb sides like roasted broccoli or cauliflower rice to keep it keto-compliant.

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• Is yellow rice and chicken healthy?
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