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: $22.02, $3.67 per Serving
Ingredients
- 6 chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon oregano
- ½ teaspoon thyme leaves
For the Filling:
- 6 ounces 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 cream cheese, chopped spinach, shredded mozzarella, parmesan cheese, and minced garlic. Divide into 6 portions.
- Preheat oven to 425°F.
- Cut a pocket into each of the chicken breasts.
- Stuff each chicken breast with filling and secure with toothpicks.
- Heat olive oil in a skillet over medium-high heat.
- Season chicken with salt, black pepper, oregano, and 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
