Low Carb Spinach Stuffed Chicken – Easy 40-Minute Dinner

Welcome back to my kitchen! Today, I'm sharing a recipe that has become a weeknight staple in my home: Low Carb Spinach Stuffed Chicken. This dish is perfect for anyone following a low-carb, keto, or simply health-conscious lifestyle, but it's so delicious that even the carb-lovers in your family won't miss the pasta or potatoes.

I've always loved the combination of juicy chicken and creamy spinach, but many versions are heavy on carbs or dry out in the oven. So, I developed this method that keeps the chicken incredibly moist and the filling rich and flavorful, all while using simple, wholesome ingredients. The key is a quick sear to lock in juices, followed by a gentle bake with a cheesy topping that turns golden and bubbly.

Whether you're meal-prepping for the week or cooking for a special dinner, this recipe is forgiving and easy to customize. Let's dive into the steps, and I'll share my favorite tips to ensure perfect results every time.

About the Ingredients

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

Look for evenly sized breasts to ensure even cooking. If they're thick, butterfly them for easier stuffing.

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

Use frozen for convenience; fresh spinach can be sautéed and used, but frozen is more consistent. Squeeze out all excess water to avoid a watery filling.

4 oz (115g) cream cheese, softened

Full-fat cream cheese gives the creamiest texture. For a lighter option, use reduced-fat, but avoid fat-free as it may curdle.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan melts better and has more flavor. Pre-shredded may contain anti-caking agents that affect texture.

2 cloves garlic, minced

Use fresh garlic for the best flavor. In a pinch, 1/2 teaspoon garlic powder can substitute.

1/2 teaspoon salt

Adjust to taste, but keep in mind the Parmesan adds saltiness.

1/4 teaspoon black pepper

Freshly ground black pepper enhances the flavor.

1/4 teaspoon red pepper flakes (optional)

Adds a subtle kick; omit if you prefer mild heat.

1 tablespoon olive oil

For searing the chicken. Avocado oil works too due to its high smoke point.

1/2 cup (60g) shredded mozzarella cheese

For the topping. Use whole-milk mozzarella for that gooey, golden finish.

Tips & Tricks

• To prevent the filling from leaking, don't overstuff the chicken. Use toothpicks to secure if needed, but remove them before serving.
• Squeeze the spinach extremely well after thawing. Use a clean kitchen towel to wring out every drop of water to keep the filling thick and creamy.
• If your chicken breasts are thick, pound them to an even 1/2-inch thickness for faster, more even cooking. This also makes them easier to roll.

Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 375°F (190°C). While it heats, butterfly the chicken breasts: slice horizontally through the middle, leaving one edge attached, so they open like a book. Place them between plastic wrap and pound to an even 1/4-inch thickness if needed.

2. Make the filling

In a medium bowl, combine the squeezed spinach, softened cream cheese, Parmesan, minced garlic, salt, pepper, and red pepper flakes (if using). Mix until thoroughly combined. The filling should be thick and spreadable.

3. Stuff the chicken

Divide the filling equally among the chicken breasts (about 1/4 cup each). Spread it over one half of each breast, then fold the other half over to close. Use toothpicks to secure the edges if necessary.

4. Sear the chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. When shimmering, add the chicken breasts and sear for 2-3 minutes per side, until golden brown. This step adds flavor and helps seal in moisture.

5. Top with mozzarella

Sprinkle the shredded mozzarella evenly over the tops of the chicken breasts. The cheese will melt and form a golden crust during baking.

6. Bake to perfection

Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden. If you want extra browning, broil for 1-2 minutes at the end.

7. Rest and serve

Remove from the oven and let rest for 5 minutes. Remove toothpicks, then slice and serve. The filling will be hot and creamy, so be careful.

Delicious Variations

Add sun-dried tomatoes

Chop 2-3 sun-dried tomatoes and mix into the filling for a tangy twist.

Make it dairy-free

Use dairy-free cream cheese and omit the Parmesan, or use nutritional yeast for a cheesy flavor.

Spice it up

Add 1 teaspoon of Italian seasoning or a pinch of cayenne to the filling for extra depth.

How to Store Low Carb Spinach Stuffed Chicken

Frequently Asked Questions

I hope you enjoy this Low Carb Spinach Stuffed Chicken as much as I do! If you try it, let me know in the comments below. Don't forget to share your photos on social media and tag me. Happy cooking!

Low Carb Spinach Stuffed Chicken

Low Carb Spinach Stuffed Chicken is a creamy, cheesy, and satisfying dinner that's ready in 40 minutes and under 10g net carbs.

★★★★½ 4.8 (187 ratings)

15 minPrep time25 minCook time4Servings385 kcalCalories

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🧂 Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz/170g each)
• 1 cup (240g) frozen chopped spinach, thawed and squeezed dry
• 4 oz (115g) cream cheese, softened
• 1/2 cup (50g) 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 (60g) shredded mozzarella cheese

📋 Instructions

1. 1Preheat and prep — Preheat your oven to 375°F (190°C). While it heats, butterfly the chicken breasts: slice horizontally through the middle, leaving one edge attached, so they open like a book. Place them between plastic wrap and pound to an even 1/4-inch thickness if needed.
2. 2Make the filling — In a medium bowl, combine the squeezed spinach, softened cream cheese, Parmesan, minced garlic, salt, pepper, and red pepper flakes (if using). Mix until thoroughly combined. The filling should be thick and spreadable.
3. 3Stuff the chicken — Divide the filling equally among the chicken breasts (about 1/4 cup each). Spread it over one half of each breast, then fold the other half over to close. Use toothpicks to secure the edges if necessary.
4. 4Sear the chicken — Heat olive oil in a large oven-safe skillet over medium-high heat. When shimmering, add the chicken breasts and sear for 2-3 minutes per side, until golden brown. This step adds flavor and helps seal in moisture.
5. 5Top with mozzarella — Sprinkle the shredded mozzarella evenly over the tops of the chicken breasts. The cheese will melt and form a golden crust during baking.
6. 6Bake to perfection — Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden. If you want extra browning, broil for 1-2 minutes at the end.
7. 7Rest and serve — Remove from the oven and let rest for 5 minutes. Remove toothpicks, then slice and serve. The filling will be hot and creamy, so be careful.

👨‍🍳 Chef's Note: This recipe is a wonderful way to get your greens in without sacrificing flavor. The creamy filling is so satisfying that you won't miss the carbs.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 385 kcal · 41g protein · 6g carbs · 22g fat

Written by Yuki Tanaka
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.