Low Carb Spinach Stuffed Chicken – Easy 40-Minute Dinner

This Low Carb Spinach Stuffed Chicken is the answer to your weeknight dinner prayers. It's a complete, satisfying meal that’s packed with protein and healthy fats, and it comes together in just 40 minutes from start to finish. The filling is creamy, cheesy, and loaded with vibrant spinach, while the chicken stays juicy and tender.

I’ve tested this recipe multiple times to ensure it’s foolproof. The key is to use a meat thermometer to avoid overcooking, and to properly seal the chicken so the filling doesn’t leak out. You’ll get a restaurant-quality dish right at home, with minimal cleanup – just one baking dish.

Whether you’re following a keto or low-carb lifestyle, or simply looking for a delicious way to eat more veggies, this recipe is a winner. It’s also great for meal prep – make a batch on Sunday and enjoy it all week.

About the Ingredients

4 (6 oz / 170g each) boneless, skinless chicken breasts

Look for evenly sized breasts so they cook uniformly. If they’re thick, butterfly them to about 1/2-inch thickness.

1 cup (240g) frozen chopped spinach, thawed and drained

Squeeze out as much water as possible to prevent a soggy filling. You can use fresh spinach – sauté it for 2 minutes until wilted, then cool and squeeze.

4 oz (115g) cream cheese, softened

Full-fat cream cheese adds richness and helps bind the filling. For a lighter option, use Neufchâtel.

1/2 cup (50g) shredded mozzarella cheese

Mozzarella melts beautifully and gives that gooey texture. You can substitute provolone or Monterey Jack.

1/4 cup (25g) grated Parmesan cheese

Adds a salty, nutty flavor. Freshly grated melts better than pre-shredded.

2 cloves garlic, minced

Fresh garlic is best, but you can use 1/2 teaspoon garlic powder in a pinch.

1/2 teaspoon salt

Adjust to taste; if using salted butter, reduce salt.

1/4 teaspoon black pepper

Freshly ground for best flavor.

1/2 teaspoon paprika

Adds color and a subtle smoky flavor. Smoked paprika is a great substitute.

1 tablespoon olive oil

For searing the chicken, which adds flavor and color. Avocado oil also works.

1/2 cup (120ml) chicken broth

Used to create a light pan sauce and keep the chicken moist. Low-sodium broth is recommended.

Tips & Tricks

Don't skip the searing step

Searing the chicken in a hot pan before baking locks in juices and creates a golden crust that adds flavor.

Use a meat thermometer

Chicken is safe to eat at 165°F (74°C). Insert the thermometer into the thickest part of the breast without touching the filling. Overcooking leads to dry chicken.

Seal the chicken well

Use toothpicks to close the opening if needed. This prevents the filling from leaking out during baking.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). This ensures even cooking.

2. Prepare Spinach

Thaw the frozen spinach and squeeze out excess water. In a medium bowl, combine the spinach, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well combined.

3. Butterfly Chicken

Using a sharp knife, slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through. Season the outside with paprika and a little extra salt and pepper.

4. Stuff the Chicken

Divide the spinach mixture evenly among the chicken pockets. Press the edges together and secure with toothpicks if needed.

5. Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown. This adds flavor and helps seal in the filling.

6. Add Broth

Pour the chicken broth into the skillet around the chicken. This creates steam and keeps the chicken moist during baking.

7. Bake

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.

8. Rest and Serve

Remove from the oven and let rest for 5 minutes. Remove toothpicks, spoon some pan sauce over the chicken, and serve.

Delicious Variations

Add sundried tomatoes

Chop 1/4 cup oil-packed sundried tomatoes and mix into the filling for a burst of tangy flavor.

Make it extra cheesy

Swap the mozzarella for 1/2 cup of shredded cheddar or Gruyère for a sharper taste.

Add some heat

Stir in 1/4 teaspoon red pepper flakes or a minced jalapeño to the filling for a spicy kick.

How to Store Low Carb Spinach Stuffed Chicken

Frequently Asked Questions

If you tried this Low Carb Spinach Stuffed Chicken, let me know how it turned out in the comments below! Don't forget to share your photos on Instagram and tag me – I'd love to see your creations. Happy cooking!

Low Carb Spinach Stuffed Chicken

Low Carb Spinach Stuffed Chicken: juicy chicken breasts filled with creamy spinach and cheese, baked to golden perfection in 40 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 4 (6 oz / 170g each) boneless, skinless chicken breasts
• 1 cup (240g) frozen chopped spinach, thawed and drained
• 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
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• 1/2 cup (120ml) chicken broth

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 375°F (190°C). This ensures even cooking.
2. 2Prepare Spinach — Thaw the frozen spinach and squeeze out excess water. In a medium bowl, combine the spinach, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well combined.
3. 3Butterfly Chicken — Using a sharp knife, slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through. Season the outside with paprika and a little extra salt and pepper.
4. 4Stuff the Chicken — Divide the spinach mixture evenly among the chicken pockets. Press the edges together and secure with toothpicks if needed.
5. 5Sear the Chicken — Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown. This adds flavor and helps seal in the filling.
6. 6Add Broth — Pour the chicken broth into the skillet around the chicken. This creates steam and keeps the chicken moist during baking.
7. 7Bake — Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.
8. 8Rest and Serve — Remove from the oven and let rest for 5 minutes. Remove toothpicks, spoon some pan sauce over the chicken, and serve.

👨‍🍳 Chef's Note: This recipe is naturally low-carb and keto-friendly, with only 6g net carbs per serving. It's a great way to get your greens in without sacrificing flavor.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Diego Fernandez
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.