Spinach Cream Cheese Stuffed Chicken is a rich and satisfying dish that’s both comforting and healthy. Perfect for gluten-free, low-carb, and keto lifestyles, this meal features juicy chicken breasts filled with a creamy, cheesy spinach mixture, then baked to perfection. Ideal for weeknight dinners or special occasions, it’s flavorful, indulgent, and surprisingly easy to make.

ingredients

Spinach Cream Cheese Stuffed Chicken (Gluten-Free, Low Carb, Keto)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastsspinach (fresh or frozen)cream cheesegarlic (minced)mozzarella cheesesaltpepperpaprikagarlic powderonion powderolive oiltoothpicks or kitchen twine (to secure the chicken)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a skillet over medium heat, sauté the minced garlic in olive oil until fragrant. Add spinach and cook until wilted (or heated through if using frozen). Remove from heat.

In a mixing bowl, combine the cooked spinach with cream cheese and mozzarella cheese. Season with salt and pepper.

Cut a pocket into each chicken breast by slicing horizontally without cutting all the way through.

Stuff each pocket with the spinach-cream cheese mixture, securing the chicken closed with toothpicks or kitchen twine.

Rub the outside of the chicken with olive oil and season with paprika, garlic powder, onion powder, salt, and pepper.

Place the stuffed chicken in the prepared baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

Let rest for 5 minutes before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesCooking time: 25-30 minutesTotal time: 40-45 minutes

Variations

Add sun-dried tomatoes or chopped artichoke hearts to the filling for extra flavor.

Use shredded parmesan instead of mozzarella for a sharper taste.

Try seasoning the filling with Italian herbs or crushed red pepper flakes.

Wrap the stuffed chicken breasts in bacon for an extra indulgent twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes until warmed through.You can freeze the cooked stuffed chicken for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Is this recipe keto-friendly?

Yes, it’s high in protein and healthy fats while being low in carbs.

Can I use frozen spinach?

Absolutely—just thaw and drain it well before mixing with the cream cheese.

How do I keep the filling from leaking out?

Secure the chicken with toothpicks or kitchen twine, and don’t overstuff the pockets.

Can I make this ahead of time?

Yes, you can prep and stuff the chicken a day in advance and refrigerate until ready to bake.

What side dishes go well with this?

Great options include roasted vegetables, cauliflower rice, or a simple green salad.

Can I grill the stuffed chicken instead of baking?

Yes, just grill over medium heat for 6-8 minutes per side, being careful with the filling.

Can I use chicken thighs?

Yes, but they’re harder to stuff. Consider flattening and rolling them instead.

Is it safe to freeze raw stuffed chicken?

Yes, freeze before baking, then thaw completely before cooking as directed.

Do I have to sear the chicken first?

It’s optional, but searing adds a nice crust and seals in moisture.

Can I use flavored cream cheese?

Yes, just make sure it complements the spinach and other ingredients.

Conclusion

Spinach Cream Cheese Stuffed Chicken is a creamy, flavorful dish that meets the needs of gluten-free, low-carb, and keto diets without sacrificing taste. With its gooey filling and tender meat, it’s a simple yet impressive recipe that’s sure to become a staple in your healthy dinner rotation.