I can’t wait to share my Cheesy Spinach Stuffed Chicken Breast, where a garlic cream cheese and spinach filling hidden inside the chicken was the secret that had everyone asking for the recipe.

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I’m obsessed with my version of Creamed Spinach Stuffed Chicken. It looks like something fancy but really it’s just chicken hiding a creamy cream cheese and fresh spinach center that somehow feels indulgent and not like dieting food.

The first bite always surprises people because it’s rich and bright at the same time, you want another slice before you finish your plate. My kids ask for seconds and then act like it was complicated to make so I let them think that.

If you like comfort food that doesn’t weigh you down, this one’s worth trying.

Ingredients

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Cream cheese: creamy, adds fat and protein makes the filling rich, slightly tangy.
Mozzarella: melts into gooey strands, mostly protein, mild, balances richness.
Parmesan: salty umami punch, low carbs it adds depth and sharpness.
Spinach: adds fiber, vitamins A and K it brightens the dish.
Almond flour: low carb coating, kinda nutty, adds crunch and healthy fats.
Garlic: aromatic, pungent, gives savory bite, tiny carbs, big flavor.
Egg: binds filling, adds protein and moisture, helps coating stick.
Olive oil: healthy fat for browning, boosts mouthfeel and flavor.

Ingredient Quantities

4 boneless skinless chicken breasts (about 6 to 8 oz each)

8 oz cream cheese softened

1 cup shredded mozzarella cheese (or more if you like)

1/3 cup grated Parmesan cheese

2 cups fresh spinach, chopped (or 10 oz frozen, thawed and squeezed)

2 to 3 cloves garlic, minced

1 large egg, beaten

1/2 cup almond flour (for low carb coating)

1 tsp Italian seasoning

1/2 tsp paprika

1 tsp salt, divided

1/2 tsp black pepper, divided

2 tbsp olive oil or butter

Fresh parsley or chives for garnish, optional

How to Make this

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1. Preheat oven to 375°F (190°C). Pat chicken dry, cut a horizontal pocket in each breast without cutting through, and if they’re uneven, give ’em a few gentle whacks with a rolling pin or meat mallet to about 1/2 inch thickness so they cook evenly.

2. In a bowl mix 8 oz softened cream cheese, 1 cup shredded mozzarella, 1/3 cup grated Parmesan, 2 cups chopped fresh spinach (or 10 oz thawed and well squeezed), 2 to 3 cloves minced garlic, 1 tsp Italian seasoning, and the remaining 1/2 tsp salt and 1/4 tsp black pepper until smooth-ish. Tip: if using frozen spinach squeeze it in a clean towel so the filling isn’t watery.

3. Season the inside and outside of each pocket with half of the divided seasonings earlier (about 1/2 tsp salt and 1/4 tsp pepper used here), then stuff each breast with roughly 1/4 to 1/3 cup of the filling; don’t overstuff or it will burst. Use toothpicks to close the pocket if needed.

4. Put the beaten egg in a shallow bowl and in another bowl mix 1/2 cup almond flour with 1/2 tsp paprika. Dip each stuffed breast in the egg, let excess drip off, then press into the almond flour mixture so it sticks to the surface.

5. Heat 2 tbsp olive oil or butter in an oven safe skillet over medium high heat until shimmering. Sear the breasts 2 to 3 minutes per side until golden brown for a nice crust, spooning a little hot oil over the top once or twice.

6. Transfer the skillet to the preheated oven (or move breasts to a baking dish) and bake 18 to 25 minutes, until the thickest part reads 165°F on an instant read thermometer and juices run clear. Smaller breasts will be done sooner, so check early.

7. Remove from oven and let rest 5 minutes so the filling sets and the juices redistribute. Carefully take out any toothpicks.

8. Slice, garnish with chopped fresh parsley or chives if you like, and serve. Tip: let it rest longer if you want cleaner slices, and save any leftover filling for omelets or casseroles if you had a bit extra.

Equipment Needed

1. Oven (preheat to 375°F)
2. Oven safe skillet or a baking dish (for searing then baking)
3. Chef knife and cutting board (for trimming and chopping)
4. Mixing bowls, at least two (one for filling, one for wet/dry coats)
5. Measuring cups and spoons (accurate cheese, almond flour, seasonings)
6. Shallow bowls or plates for the beaten egg and almond flour dredge
7. Meat mallet or rolling pin plus plastic wrap (to even chicken to about 1/2 inch)
8. Tongs or a spatula and a spoon (for searing and spooning hot oil over breasts)
9. Instant read thermometer and toothpicks (to check doneness and close pockets)

FAQ

Can I use frozen spinach instead of fresh?

Yes, frozen works fine, just thaw completely and squeeze out as much water as you can before mixing with the cheeses, otherwise the filling gets runny and it wont hold up when cooking.

How do I stop the filling from leaking out of the chicken?

Dont overstuff the pocket, press the edges together firmly and use 1 or 2 toothpicks to close if needed. Chill the filled breasts in the fridge for 15 to 30 minutes to help the cream cheese firm up before coating and cooking.

Should I pan sear or bake the chicken, and what temp/time?

For best color and texture sear 2 to 3 minutes per side in hot oil or butter, then finish in a 375 F oven about 20 to 25 minutes until internal temp is 165 F. If you skip searing add about 5 to 10 minutes to the bake time, bigger breasts will need more time.

Can I make this ahead or freeze it?

Yes. You can assemble and refrigerate up to 24 hours before cooking. To freeze, assemble and wrap tightly, freeze up to 2 months. Thaw in the fridge overnight before baking or bake from frozen but add extra time and cover with foil for part of the bake so the outside doesnt burn.

How do I get a crisp low carb coating?

Pat the chicken dry first, dip in beaten egg then press the almond flour mixture on good and shake off excess. Searing in oil before baking helps get it crisp. If you want extra crunch use crushed pork rinds in place of or mixed with the almond flour.

Any good substitutions for cheese or almond flour?

You can swap mozzarella for cheddar or Monterey Jack, parmesan adds salt and nuttiness so keep that. For nut free coating try crushed pork rinds. For dairy free use dairy free cream cheese and shredded alternatives but texture will be slightly different.

Cream Cheese Spinach Stuffed Chicken Breast {Low Carb,Keto} Recipe Substitutions and Variations

Cream cheese: mascarpone (same rich, smooth texture), goat cheese (tangy and lower in carbs), drained ricotta (milder but a bit wetter)
Almond flour: crushed pork rinds (best low carb crunchy coating), almond meal (coarser but works), coconut flour (use much less, it soaks up moisture)
Mozzarella: provolone, Monterey Jack, or sharp cheddar, they all melt well and just change the flavor a bit
Spinach: kale or Swiss chard (finely chopped), frozen artichoke hearts (thawed and chopped for an artichoke-spinach twist), or arugula for a peppery bite

Pro Tips

1. Let the chicken warm up before cooking (about 20 to 30 minutes). Cold meat cooks unevenly so the edges get dry while the middle still needs time, this simple step makes a big difference.

2. Chill the stuffed breasts briefly (15 to 30 minutes or 10 in the freezer) before coating. It firms the filling so it wont gush out when you sear, and I usually tie with kitchen twine instead of relying only on toothpicks cause they poke through sometimes.

3. Keep everything as dry as possible and use a blazing hot pan. Squeeze frozen spinach like crazy, pat surfaces with paper towels, let excess egg drip off before dredging, and sear in oil with a high smoke point so the crust sets fast instead of soaking up fat. Press the almond flour on so it sticks but dont glob it on thick.

4. Use an instant read thermometer and plan for carryover heat. Take the chicken out when it reads about 160 F and let it rest 5 to 10 minutes so it finishes to 165 F and stays juicy. If you want cleaner slices let it rest a little longer, trust me it helps.