Low-Carb Spinach Stuffed Chicken Breast

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This Low-Carb Spinach Stuffed Chicken Breast is filled with a fresh spinach, Parmesan cheese, cream cheese and mayonnaise mixture and dusted with delicious herbs and spices to make a really tasty main dish that’s low in carbs.

>> You might also like this Air Fryer Chicken and Broccoli.

Stuffed chicken breast and broccoli
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If you’re on a low-carb diet, this chicken will surely become one of your favorites, because of how flavorful it is. No longer do you have to suffer through bland boring chicken. Spice it up with this fantastic recipe.

Another great thing about this recipe is that it can be doubled easily to make more servings that you can take to work for lunch, or serve at a dinner party. It’s an impressive dish and no one will mind one bit that it’s low in carbs.

If you want to get creative, you can switch things up in this recipe to make something a bit different. For instance, you could use broccoli or kale in place of the spinach, or you could use a Mexican or Cajun spice as the seasoning.

Instead of using Parmesan cheese, you could use blue cheese or mozzarella. There are a lot of great options.

Ingredients Needed For Stuffed Chicken

The ingredient list is pretty small and is typically things you already have on hand, so it will be easy to whip up this meal whenever you’re looking for ideas.

You’re going to need:

Chicken breast – I use 5 oz chicken breasts for this recipe because they’re quick to cook and a good size for someone on a high fat/protein, low carb diet. However, chicken breasts come in many different sizes. If you can’t find ones that are around 5oz, you can make an appropriately sized serving by cutting a larger one in half.

Seasonings – I use paprika, salt, Italian seasoning, garlic powder, onion powder and ground black pepper for the seasoning of this dish. You could use a pre-packaged seasoned salt like Lawry’s or Mrs. Dash if you want.

Cheese – For this recipe, I use cream cheese and shredded Parmesan cheese. These two together give the creamy, salty flavor that I adore in this chicken.

Mayonnaise – In case you’re wondering, mayonnaise is a great binder and helps firm up the filling in this recipe. You can leave it out if you don’t like mayonnaise or if you want to cut the fat and calories down, but the filling might be a little looser in the end.

Spinach – I always use fresh spinach in this recipe because it’s not so packed with water as the frozen or packaged variety. If you have to use packaged spinach, be sure to squeeze out any excess water before you combine it with the cheese mixture.

Fresh garlic – If you don’t have it, that’s okay. You can substitute with garlic salt.

Stuffed chicken breast

How to Make Spinach Stuffed Chicken

Preheat the oven to 375 degrees F (190 C). Prepare an 8×8″ or 9×13″ baking dish by spraying with non-stick spray. This isn’t absolutely essential, but I find that the cheese mixture doesn’t stick as easily and the chicken isn’t as dry on the bottom if you grease the pan first.

Using a sharp paring knife, cut a slit down the middle of the chicken, lengthwise. Be sure not to cut all the way through to the other side. This will form a little pocket where you can stuff the filling.

To make the slit, I put the chicken breast flat on a cutting board and place a hand over the top of it. This helps me gauge where the center of the chicken is, so I can slice into it right through the center.

Mix the seasonings together in a small bowl. Season the outside and insides of each chicken breast. Seasoning the inside is a great way to add flavor to the whole piece of chicken.

Mix together the cream cheese, Parmesan cheese, mayonnaise, spinach and garlic in a bowl. Stuff each chicken breast with an even amount of the mixture. I like to use a toothpick to seal the opening of the chicken so the stuffing doesn’t come out while it cooks.

The toothpick is easy to remove at the end of cooking. Don’t forget you’ve put it there. Anyone who cuts into it will be a bit surprised if you leave it in by accident.

>> You may also like this Buffalo Stuffed Chicken or Bacon-Wrapped Jalapeno Popper Stuffed Chicken.

Uncooked stuffed chicken breast

Place the chicken into the prepared baking dish. Bake uncovered for 28 minutes. I find this to be the perfect amount of time for 5 oz chicken breasts. If yours were larger, they might take a bit more time to cook through.

You can check the meat with a meat thermometer. Make sure you stab it into a piece of the meat, not the filling. It should read 165 degrees F when cooked through.

Stuffed chicken breast and broccoli

How Many Carbs Are In This Chicken?

This is a great recipe for those on a low-carb or keto diet because there’s really only a small amount of carbs in the dish, the majority of which comes from the spinach.

In one serving, there are 3 net grams of carbs. You can serve this chicken with a side dish of roasted brussels sprouts or maybe an easy garden salad. I also often serve it with steamed broccoli.

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Stuffed chicken breast and broccoli

Low-Carb Spinach Stuffed Chicken Breasts

This Low-Carb Spinach Stuffed Chicken Breast is filled with a fresh spinach, Parmesan cheese, cream cheese and mayonnaise mixture and dusted with delicious herbs and spices to make a really tasty main dish that's low in carbs.
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Course: Main Course
Cuisine: American
Keyword: Chicken
Prep Time: 10 mins
Cook Time: 28 mins
Total Time: 38 mins
Servings: 4 Servings
Calories: 436kcal
Author: Laura

Ingredients

  • 4 chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 4 ounces cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 1/2 cups chopped fresh spinach
  • 1 clove garlic minced

Instructions

  • Preheat the oven to 375 degrees F (190 C). Prepare a baking dish by spraying with non-stick spray.
  • Using a sharp paring knife, cut a slit down the middle of the chicken, not cutting all the way through to the other side, to form a pocket.
  • Mix the seasonings together in a small bowl. Season the outside and insides of each chicken breast.
  • Mix together the cream cheese, Parmesan cheese, mayonnaise, spinach and garlic in a bowl. Stuff each chicken breast with an even amount of the mixture. Use a toothpick to seal the opening of the chicken.
  • Place the chicken into the prepared baking dish. Bake uncovered for 28 minutes.

Notes

You can check the meat with a meat thermometer. Make sure you stab it into a piece of the meat, not the filling. It should read 165 degrees F when cooked through.

Nutrition

Calories: 436kcal | Carbohydrates: 3g | Protein: 53g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1084mg | Potassium: 969mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1813IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Stuffed chicken breast and broccoli
Low-Carb Spinach Stuffed Chicken Breast

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