Spinach Stuffed Chicken Breast

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Description

Looking for a healthy and delicious weeknight meal that’s easy on the joints and big on flavor? Try this Spinach Stuffed Chicken Breast! Juicy chicken breasts are filled with garlicky sautéed spinach, then topped with fresh tomato slices and melty mozzarella cheese for a satisfying, wholesome meal. It’s low-carb, high-protein, and perfect for cozy dinners or meal prep lunches.

Ingredients For Spinach Stuffed Chicken Breast

  • 4 boneless, skinless chicken breasts

  • Salt and black pepper, to taste

  • 1 tsp Italian seasoning

  • 1 tbsp olive oil

  • 2 cups fresh spinach

  • 2 cloves garlic, minced

  • 1 tbsp cream cheese (optional, for extra creaminess)

  • 2 medium tomatoes, sliced

  • 1 cup shredded mozzarella (or sliced fresh mozzarella)

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).

  2. Prepare the chicken: Cut a pocket into the side of each chicken breast without cutting all the way through.

  3. Cook the spinach filling:

    • In a skillet, heat olive oil over medium heat.

    • Add garlic and sauté for 30 seconds.

    • Add spinach and cook until wilted.

    • Stir in cream cheese if using, and season lightly with salt and pepper.

  4. Stuff the chicken:

    • Spoon the spinach mixture into each chicken breast pocket.

    • Secure with toothpicks if necessary.

  5. Sear the chicken:

    • In the same skillet, sear each stuffed chicken breast for 2–3 minutes per side until golden brown.

  6. Top and bake:

    • Place seared chicken in a baking dish or oven-safe skillet.

    • Top each with a tomato slice and mozzarella.

    • Bake for 15–20 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C).

  7. Garnish and serve: Sprinkle with chopped parsley and a touch of black pepper before serving.

Notes

  • You can substitute baby kale or Swiss chard for spinach.

  • For a dairy-free version, use vegan cheese or skip cheese altogether.

  • Works beautifully with a side of roasted vegetables or a simple salad.

Tips

  • Don’t overstuff the chicken or it may burst during baking.

  • Use toothpicks or kitchen twine to secure the edges.

  • For extra moisture, add a splash of chicken broth to the baking dish before baking.

Servings

  • Makes 4 servings

Nutritional Information (per serving, approximate)

  • Calories: 310

  • Protein: 38g

  • Fat: 15g

  • Carbohydrates: 5g

  • Fiber: 1g

  • Sugar: 2g

Benefits

  • 🥩 High in protein – keeps you full and supports muscle repair.

  • 🥬 Rich in iron and vitamins from the spinach.

  • ❤️ Heart-healthy olive oil and tomatoes loaded with antioxidants.

  • 💪 Low-carb and gluten-free, ideal for weight management and joint health.

Q & A

Q: Can I prepare this ahead of time?
A: Yes! Assemble and refrigerate the stuffed chicken up to 24 hours before baking.

Q: Can I freeze it?
A: You can freeze the raw stuffed chicken for up to 3 months. Thaw overnight before baking.

Q: What’s the best cheese substitute?
A: Try provolone, Swiss, or feta for different flavor profiles.

Q: Can I cook it entirely on the stovetop?
A: Yes, cover the skillet after searing and reduce heat to medium-low; cook 10–12 minutes until done.

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