Diet & Healthy
Spinach and Cheese Stuffed Chicken Breast (Low-Carb)
Prep
15 min
Cook
30 min
Servings
2
Level
Medium
Tender chicken breasts sliced open and stuffed with a mixture of spinach, cheese, and garlic, then baked until perfectly cooked through. This dish is practical, high in protein, and perfect for anyone following a low-carb diet who still wants to eat something delicious and filling.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 pieces Large boneless chicken breast fillets
- 1 bunch Fresh spinach, chopped
- 80 grams Shredded mozzarella cheese
- 50 grams Cream cheese
- 3 cloves Garlic, finely minced
- 1/4 piece Onion, finely chopped
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 1/2 tsp Paprika powder (optional)
- 1 tbsp Lemon juice
- 4-6 pieces Toothpicks (to seal the chicken)
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👩🍳 Instructions
- 1 Preheat the oven to 190°C (375°F) for 10 minutes before using.
- 2 Sauté the garlic and onion with 1 tbsp of olive oil until fragrant and softened, about 2 minutes.
- 3 Add the chopped spinach and sauté briefly until wilted, then turn off the heat and let it cool slightly.
- 4 Mix the sautéed spinach with the cream cheese and half of the mozzarella cheese. Stir until well combined and set aside as the filling.
- 5 Slice each chicken breast horizontally to form a pocket (being careful not to cut all the way through), then season the inside and outside with salt, black pepper, and paprika powder.
- 6 Fill the chicken pocket with the spinach-cheese mixture, then close it up and secure with toothpicks so the filling doesn't spill out while baking.
- 7 Heat the remaining olive oil in a nonstick pan and sear the stuffed chicken breasts for 2 minutes on each side until the surface turns golden brown.
- 8 Transfer the chicken to a heatproof baking dish, drizzle with lemon juice, then sprinkle the remaining mozzarella cheese on top.
- 9 Bake in the oven for 20-25 minutes, or until the chicken is fully cooked and the cheese on top has melted to a golden color.
- 10 Remove from the oven, let rest for 5 minutes, remove the toothpicks, then slice and serve while warm.
💡 Tips
• Use a sharp knife and cut slowly when slicing open the chicken breast so it doesn't tear and the filling doesn't leak out.
• If you don't have cream cheese on hand, you can substitute ricotta cheese or even thick plain Greek yogurt.
• Searing the chicken before baking is important to lock in the juices and give the outside a savory texture.
• Store leftover chicken in the fridge in an airtight container for up to 2 days—great for meal prep.
📊 Nutrition Facts / serving
385
Calories (kcal)
42 g
Protein
22 g
Fat
5 g
Carbs
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