Spinach Stuffed Chicken Breast
Make Spinach Stuffed Chicken Breast for a juicy, delicious and easy to make Chicken Recipe. This low carb, keto friendly chicken is filled with creamy spinach and cheese.
Servings: 6
Cost: TOTAL RECIPE COST: $22.02, COST PER SERVING (6 servings): $3.67
Ingredients
- 6 chicken breasts
- 2 tbsp Olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp oregano
- ½ tsp thyme leaves
For the Filling:
- 6 oz cream cheese room temp
- 1 ½ cups Chopped Fresh Spinach
- ½ cup mozzarella shredded
- ¼ cup parmesan cheese
- 2 Garlic Cloves minced (or 2 teaspoons minced garlic)
Instructions
- In a bowl, mix 6 oz cream cheese, 1½ cups chopped spinach, ½ cup shredded mozzarella, ¼ cup parmesan cheese, and 2 cloves minced garlic. Divide into 6 portions.
- Preheat oven to 425°F.
- Cut a pocket into each of the 6 chicken breasts.
- Stuff each chicken breast with filling and secure with toothpicks.
- Heat 2 Tbsp olive oil in a skillet over medium-high heat.
- Season chicken with 1 tsp salt, 1 tsp black pepper, 2 tsp oregano, and ½ tsp thyme.
- Brown chicken for 4–5 minutes per side.
- Transfer skillet to oven and bake 10–12 minutes until internal temp reaches 165°F.
- Let rest 5–10 minutes, then serve.
Video
Notes
Frozen spinach can be used instead of fresh. If you use frozen spinach, thaw it out and use towels to soak up the excess moisture in the spinach before using in this recipe.
It’s best to use chicken breasts that are approximately the same size so that they are all cooked evenly and ready at the same time.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 448kcal | Carbohydrates: 3g | Protein: 54g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 870mg | Potassium: 944mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1269IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 1mg
