This Low Carb Spinach Stuffed Chicken is my go-to weeknight meal when I want something that feels indulgent but fits my macros. The filling is rich and creamy, the chicken stays moist, and the whole thing comes together in about half an hour.
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I've tested this recipe multiple times to get the perfect balance of flavors and textures. The key is to pound the chicken thin for even cooking and to use a combination of cream cheese and mozzarella for that gooey, satisfying center.
Whether you're following a keto diet or just trying to eat fewer carbs, this dish delivers big on taste without the breading or heavy sauces. Serve it with a side salad or roasted veggies for a complete meal.
Why You'll Love This Recipe
About the Ingredients
4 (6 oz / 170g) boneless, skinless chicken breasts
Look for evenly sized breasts; if they're thick, pound to 1/2-inch thickness. Substitute with chicken thighs (adjust cooking time).
1 cup (240g) frozen chopped spinach, thawed and squeezed dry
Make sure to squeeze out all excess water to avoid a watery filling. Fresh spinach can be used: sauté 4 cups until wilted, then chop.
4 oz (115g) cream cheese, softened
Full-fat cream cheese gives the creamiest texture. Use dairy-free cream cheese for a dairy-free option.
1/2 cup (50g) shredded mozzarella cheese
Part-skim mozzarella works well. For extra flavor, try smoked mozzarella or provolone.
1/4 cup (25g) grated Parmesan cheese
Freshly grated Parmesan melts better. Pre-shredded is fine, but add a bit more to compensate for anti-caking agents.
2 cloves garlic, minced
Fresh garlic is best; substitute 1/2 teaspoon garlic powder if needed.
1/2 teaspoon salt
Adjust to taste. Use kosher salt for better control.
1/4 teaspoon black pepper
Freshly ground black pepper adds more aroma.
1/4 teaspoon red pepper flakes (optional)
Add a pinch for a subtle kick; omit if you prefer mild.
1 tablespoon olive oil
For searing the chicken. Use avocado oil for a higher smoke point.
1/2 cup (120ml) chicken broth
Low-sodium broth is recommended. You can also use white wine for extra flavor, but add a few minutes to cook off alcohol.
Tips & Tricks
- Pound the chicken to an even 1/2-inch thickness so it cooks evenly and rolls easily.
- Squeeze the spinach thoroughly; excess moisture will make the filling watery and cause the chicken to steam instead of brown.
- Use toothpicks to secure the chicken rolls if needed; just remember to remove them before serving.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
2. Make the Filling
In a medium bowl, combine the squeezed spinach, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes (if using). Mix until well combined and smooth.
3. Stuff and Roll
Spread about 2 tablespoons of the filling onto the center of each chicken breast. Roll the chicken up tightly from one end, tucking in the sides. Secure with toothpicks if needed.
4. Sear the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side, until golden brown. This adds flavor and color.
5. Add Broth and Bake
Carefully pour the chicken broth into the skillet around the chicken. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the top is golden brown.
6. Rest and Serve
Remove the skillet from the oven and let the chicken rest for 5 minutes. Slice and serve with the pan juices spooned over the top.
Delicious Variations
Creamy Mushroom
Add 1/2 cup sautéed mushrooms to the filling for an earthy flavor.
Sun-Dried Tomato
Chop 2 tablespoons of sun-dried tomatoes and mix into the filling for a tangy twist.
Bacon-Wrapped
Wrap each stuffed chicken roll with a slice of bacon before searing for added smokiness.
How to Store Low Carb Spinach Stuffed Chicken
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze uncooked or cooked rolls for up to 2 months. Thaw overnight in the fridge before cooking or reheating.
Reheating
Reheat in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. Microwaving may make the chicken rubbery.
Frequently Asked Questions
Q: Can I use fresh spinach instead of frozen?
Yes, you can. Sauté 4 cups of fresh spinach in a pan until wilted, then squeeze out the excess liquid and chop before adding to the filling.
Q: How do I know when the chicken is fully cooked?
Use an instant-read thermometer; the internal temperature should reach 165°F (74°C) at the thickest part. If you don't have a thermometer, cut into the thickest roll and check that the juices run clear and the meat is no longer pink.
Q: Can I make this dish dairy-free?
Yes, use dairy-free cream cheese and shredded vegan mozzarella. The taste and texture will be slightly different, but it will still be delicious.
Q: What sides go well with this chicken?
I recommend roasted asparagus, cauliflower mash, or a simple green salad with vinaigrette to keep the meal low-carb and balanced.
Q: Can I prepare this ahead of time?
Yes, you can assemble the chicken rolls up to 24 hours in advance. Store them in the fridge, then sear and bake when ready.
If you tried this recipe, let me know in the comments how it turned out! And check out my other low-carb dinner ideas for more inspiration.
Low Carb Spinach Stuffed Chicken
Juicy chicken breasts stuffed with creamy spinach and cheese, baked to golden perfection—a low-carb dinner ready in 30 minutes.
🧂 Ingredients
- 4 (6 oz / 170g) boneless, skinless chicken breasts
- 1 cup (240g) frozen chopped spinach, thawed and squeezed dry
- 4 oz (115g) cream cheese, softened
- 1/2 cup (50g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1/2 cup (120ml) chicken broth
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 375°F (190°C). Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
- 2Make the Filling — In a medium bowl, combine the squeezed spinach, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes (if using). Mix until well combined and smooth.
- 3Stuff and Roll — Spread about 2 tablespoons of the filling onto the center of each chicken breast. Roll the chicken up tightly from one end, tucking in the sides. Secure with toothpicks if needed.
- 4Sear the Chicken — Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side, until golden brown. This adds flavor and color.
- 5Add Broth and Bake — Carefully pour the chicken broth into the skillet around the chicken. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the top is golden brown.
- 6Rest and Serve — Remove the skillet from the oven and let the chicken rest for 5 minutes. Slice and serve with the pan juices spooned over the top.
Diego covers personal finance for freelancers and gig workers, with a focus on budgeting, taxes, and retirement planning. He breaks down complex money topics into simple, step-by-step guides.
