Spinach-Stuffed Chicken Breasts
A delicious low-carb chicken dish stuffed with creamy spinach and cheese, perfect for weeknights or entertaining.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (about 6–8 oz each) Halve thick ones or use a meat mallet to even thickness.
- 5 oz fresh spinach (or one 10 oz package frozen, well-drained) Fresh gives better texture.
- 4 oz cream cheese Softened.
- 1/2 cup shredded mozzarella Divide for topping.
- 1/4 cup grated Parmesan
- 1 small shallot or 1 clove garlic Minced.
- 1 tsp lemon zest Optional, brightens the filling.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Adjust to taste.
- 1–2 tbsp olive oil or butter For sautéing and searing.
- 1–2 pieces toothpicks Optional to seal pockets.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a baking dish with foil or parchment.
- Butterfly each chicken breast: slice nearly through the middle and open like a book. Place between plastic and pound to an even ~1/2-inch thickness.
- Heat oil in a skillet over medium. Sauté shallot (or garlic) until fragrant, 30–45 seconds. Add spinach and cook until just wilted. Remove excess moisture by pressing with a spoon or draining briefly.
- Transfer spinach to a bowl. Mix in cream cheese, lemon zest, Parmesan, half the mozzarella, salt, and pepper until combined.
- Spoon the filling onto one half of each breast. Fold the other half over and gently press to seal. Secure with toothpicks if needed.
Cooking
- (Optional) Heat 1 tbsp oil in the skillet and sear each breast 1–2 minutes per side until golden — this adds flavor and color.
- Place breasts in the prepared dish. Sprinkle remaining mozzarella on top.
- Bake 25–30 minutes, until an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Let rest 5 minutes before slicing. Remove toothpicks and serve.
Notes
For best results, dry the chicken surface before searing or baking to encourage browning. Don't overfill pockets and make sure to squeeze moisture from spinach if using frozen.