Cream Cheese Spinach Stuffed Chicken Breast

A delicious low-carb dish that combines rich cream cheese and earthy spinach stuffed inside juicy chicken breasts, perfect for a weeknight dinner or special occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces Chicken breasts (boneless, skinless) Butterfly the breasts to create pockets.
8 oz Cream cheese (softened) Make sure it's at room temperature for easy mixing.
2 cups Fresh spinach Frozen spinach can be used; thaw and squeeze out moisture.
1 tsp Garlic powder For added flavor.
1 tsp Onion powder For flavor enhancement.
1 cup Shredded cheese Like mozzarella or cheddar, use as per preference.
2 tbsp Olive oil For searing the chicken.
to taste Salt and pepper Season as desired.

Method

Preparation

Preheat your oven to 375°F (190°C).
Butterfly each chicken breast by slicing through the side to create a pocket without cutting completely through.
In a bowl, combine softened cream cheese, chopped spinach, garlic powder, onion powder, salt, and pepper until creamy and well-blended.
Stuff each chicken breast with the cream cheese mixture, securing the opening with toothpicks if necessary.

Cooking

Sear the stuffed breasts in a hot, greased skillet for 3-4 minutes on each side until golden brown.
Transfer the chicken to the preheated oven and bake for about 25 minutes, or until the internal temperature reaches 165°F (74°C).

Serving

Serve with a fresh side salad, steamed broccoli, or garlic mashed cauliflower.
Garnish with fresh herbs or a drizzle of balsamic glaze if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them for up to three months after cooling completely. This dish is great for meal prep and can be made ahead of time.