Description
This Spinach Cream Cheese Stuffed Chicken is a delicious gluten-free, low carb, and keto-friendly dish featuring juicy chicken breasts filled with a creamy spinach and cheese mixture, perfect for a hearty dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chopped spinach, garlic, onion powder, salt, and pepper. Mix until well combined.
- Using a sharp knife, cut a pocket into each chicken breast without cutting all the way through.
- Stuff each chicken breast with the spinach and cheese mixture, securing with toothpicks if necessary.
- Season the outside of the chicken with paprika, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through.
- Remove toothpicks and serve hot.
Notes
- You can use frozen spinach, just make sure to thaw and drain it well.
- Feel free to add herbs like basil or parsley for extra flavor.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg