Spinach Stuffed Chicken Breasts
Creamy spinach stuffed chicken breasts – perfect for any season! Low carb, high protein, and bursting with flavor.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon paprika
- 1 teaspoon salt divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Stuffing:
- 4 oz cream cheese softened
- ¼ cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1½ cups fresh spinach finely chopped
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes optional for a kick
Instructions
Preheat and Prepare
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line with parchment paper for easier cleanup.
Season the Chicken
- Place chicken breasts on a cutting board. Drizzle with olive oil and rub to coat. In a small bowl, combine paprika, garlic powder, onion powder, and ½ teaspoon of salt. Sprinkle the seasoning evenly over both sides of the chicken.
Create a Pocket
- Using a sharp knife, cut a horizontal pocket into the side of each chicken breast, being careful not to slice all the way through.
Make the Spinach Filling
- In a medium bowl, mix together the softened cream cheese, Parmesan, mayonnaise, chopped spinach, garlic, red pepper flakes, and the remaining ½ teaspoon of salt. Stir until smooth and evenly combined.
Stuff the Chicken
- Spoon the spinach mixture into each chicken pocket, dividing it equally. Use toothpicks to secure if needed.
Bake to Perfection
- Place the stuffed chicken breasts in your prepared baking dish. Bake uncovered for 25–30 minutes or until the chicken is cooked through (internal temperature should reach 165°F).