Spinach Stuffed Chicken

Looking for an easy, restaurant-quality chicken dinner? This Spinach Stuffed Chicken is juicy, cheesy, and packed with flavor. With tender chicken breasts stuffed with creamy spinach, garlic, and cheese, this recipe is low-carb, keto-friendly, and perfect for busy weeknights.

🛒 Ingredients for Spinach Stuffed Chicken

🍗 For the Chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika (adds a smoky depth!)
• 1 tablespoon olive oil (for searing!)

🥬 For the Spinach Filling

• 2 cups fresh spinach, chopped
• ½ cup cream cheese, softened (makes it ultra-creamy!)
• ½ cup shredded mozzarella or Parmesan (for melty goodness!)
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional for a little kick!)

🍽️ Substitutions for Spinach Stuffed Chicken

• No cream cheese? Use ricotta or Greek yogurt.
• Dairy-free? Swap cheese for dairy-free alternatives.
• Want more protein? Add cooked bacon crumbles to the filling.
• Make it extra creamy? Stir in ¼ cup sour cream to the filling.

👩‍🍳 How to Make Spinach Stuffed Chicken

1️⃣ Prepare the Chicken

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Season the outside of the chicken with salt, pepper, garlic powder, and paprika.

2️⃣ Make the Spinach Filling

1. In a bowl, mix together chopped spinach, cream cheese, mozzarella, garlic, and red pepper flakes until well combined.

3️⃣ Stuff the Chicken

1. Divide the spinach mixture evenly and stuff each chicken breast.
2. Secure with toothpicks if needed.

4️⃣ Sear & Bake

1. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Sear the chicken for 2-3 minutes per side until golden brown.
3. Transfer the skillet to the oven and bake for 15-20 minutes, or until chicken reaches 165°F (75°C) internally.

5️⃣ Serve & Enjoy!

Let the chicken rest for 5 minutes before slicing. Serve with roasted vegetables, mashed potatoes, or a fresh salad!

✅ Recipe Tips for the Best Spinach Stuffed Chicken

• Use fresh spinach for the best texture—frozen spinach works but must be thoroughly drained.
• Don’t overstuff! Too much filling can spill out while cooking.
• For extra crispiness, coat the chicken with grated Parmesan before baking.
• Want more flavor? Add sundried tomatoes or chopped mushrooms to the filling!

🥶 Storage Instructions for Spinach Stuffed Chicken

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 350°F oven for 10 minutes or microwave in 30-second intervals.
• Freeze? Yes! Wrap in foil and freeze for up to 2 months. Thaw overnight before reheating.

🔄 Recipe Variations for Spinach Stuffed Chicken

• Caprese Style: Add sliced tomatoes and basil for a fresh twist.
• Buffalo Spinach Chicken: Mix buffalo sauce into the filling for a spicy version.
• Mushroom & Spinach: Stir in sautéed mushrooms for extra umami flavor.
• Bacon-Wrapped: Wrap each stuffed chicken breast in crispy bacon before baking!

❓ FAQs About Spinach Stuffed Chicken

Can I make this ahead of time?

Yes! Stuff the chicken and store in the fridge for up to 24 hours before cooking.

What sides go well with Spinach Stuffed Chicken?

Pair it with garlic butter asparagus, mashed potatoes, or a fresh side salad.

Can I make this in an air fryer?

Yes! Cook at 375°F for 15-18 minutes, flipping halfway through.

How do I know when my chicken is fully cooked?

Use a meat thermometer—it should read 165°F (75°C) at the thickest part.