Spinach Stuffed Chicken Breasts Low Carb
These Spinach Stuffed Chicken Breasts are a restaurant-quality meal made with minimal effort. Tender chicken breasts are filled with a creamy blend of spinach, cheese, and savory seasonings, creating a satisfying and healthy low-carb dish.
Equipment
- Skillet
- Mixing bowl
- sharp knife
- Measuring spoons
- Measuring cups
- Oven
- baking dish
- Toothpicks
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 4 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté until softened.
- Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the cooked spinach mixture with cream cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Season the outside of the chicken breasts with salt and pepper.
- Spoon the spinach filling into the pockets of the chicken breasts, dividing it evenly.
- Use toothpicks to secure the opening of each chicken breast.
- Place the stuffed chicken breasts in a baking dish.
- Sprinkle with Parmesan cheese.
- Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken breasts from the oven and let them rest for a few minutes before removing the toothpicks and slicing.
- Serve hot and enjoy!
Notes
For a dairy-free option, use plant-based cream cheese and mozzarella alternative. Add a sprinkle of red pepper flakes to the filling for a touch of heat. Wrap the stuffed chicken breasts in bacon before baking for added flavor and crispiness. Overfilling the chicken can cause them to burst during cooking. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) to avoid foodborne illness. Allowing the chicken to rest for a few minutes after baking helps to retain its juices and prevents it from drying out. Store leftovers in an airtight container in the refrigerator for up to 3 days.