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Spinach & Cream Cheese Stuffed Chicken Breast

Prep 20 min Cook 25 min Difficulty 3/5

Easy spinach and cream cheese stuffed chicken breast — 20 min prep, 25 min bake. Simple low-carb meal for weeknights.

Why this recipe works

This spinach and cream cheese stuffed chicken breast is a quick, family-friendly main with creamy filling and simple seasoning. It suits cooks who want a low-carb, make-ahead dinner without complicated steps.

Search intent: recipe / how-to-cook
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Key takeaways

Ready in ~45 minutes (20 prep, 25 cook).
Simple ingredients, high-protein low-carb meal.
Bake at 375°F until chicken reaches 165°F.

Recipe guide

This spinach and cream cheese stuffed chicken breast is a quick, family-friendly main with creamy filling and simple seasoning. It suits cooks who want a low-carb, make-ahead dinner without complicated steps.

A creamy, low-carb stuffed chicken ready in under an hour.

  • Ready in ~45 minutes (20 prep, 25 cook).
  • Simple ingredients, high-protein low-carb meal.
  • Bake at 375°F until chicken reaches 165°F.

Ingredients

Ingredients: - 4 boneless skinless chicken breasts - 4 oz cream cheese, softened - 4 cups fresh spinach - 1 tbsp olive oil - 1 tsp salt - 1/2 tsp black pepper - 1 clove garlic, minced Tip: pat chicken dry and trim any thin edges so breasts cook evenly.

Step-by-step Instructions

1. Preheat oven to 375°F (190°C). Heat oil in a skillet over medium heat; add garlic and spinach and cook until wilted, about 2–3 minutes. Cool slightly and mix with softened cream cheese. 2. Butterfly each chicken breast (cut a pocket or slice lengthwise without cutting through). Season inside and out with salt and pepper. Stuff each pocket with equal portions of the spinach–cream cheese mixture and secure with toothpicks if needed. 3. Place breasts in a baking dish and bake 20–25 minutes, until internal temp is 165°F. Let rest 5 minutes before serving.

Quick Tips & Serving

Variations: add shredded mozzarella on top for a golden crust or sprinkle paprika for color. Serving: slice and serve with a side salad, roasted vegetables, or cauliflower mash. Storage: refrigerate leftovers for up to 3 days in an airtight container.

Ingredients

  • 4 each boneless skinless chicken breasts
  • 4 oz cream cheese
  • 4 cups fresh spinach
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 clove garlic minced

Instructions

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FAQs

Can I freeze these before cooking? Yes — you can butterfly and freeze raw stuffed breasts on a tray, then transfer to a freezer bag; bake from frozen adding ~15–20 minutes.
How do I know when the chicken is done? Use a meat thermometer and pull at 165°F; if breasts are uneven, tent with foil and finish until the thickest part hits 165°F.
Can I change the filling? Substitute 4 oz goat cheese or feta for a tangier flavor; add chopped sun-dried tomatoes or cooked mushrooms to the filling if desired.