Low Carb Spinach Stuffed Chicken – Easy, Flavorful, and Satisfying

This Low Carb Spinach Stuffed Chicken is the kind of dinner that makes weeknights feel special without extra fuss. Juicy chicken breasts are filled with a creamy spinach and cheese mixture, then seared and baked until golden. It’s hearty, comforting, and still fits a low carb lifestyle.

You’ll get big flavor with simple ingredients, and the whole dish comes together fast. Serve it with a light salad or roasted vegetables and you’ve got a complete, balanced meal.

Low Carb Spinach Stuffed Chicken - Easy, Flavorful, and Satisfying

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 6–8 ounces each)
• 1 tablespoon olive oil (plus extra if needed)
• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and well-drained)
• 4 ounces cream cheese (softened)
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Toothpicks or kitchen twine (for securing)
• Lemon wedges (optional, for serving)

Instructions

 

• Preheat the oven: Set your oven to 400°F (200°C). Place a rack in the middle position.
• Prep the spinach: If using fresh spinach, sauté it in a skillet with a drizzle of olive oil over medium heat until wilted, 1–2 minutes. Let it cool slightly and squeeze out excess moisture. If using frozen spinach, thaw and squeeze very well.
• Make the filling: In a bowl, mix cream cheese, mozzarella, Parmesan, garlic, Italian seasoning, smoked paprika, onion powder, a pinch of salt, and pepper. Fold in the drained spinach until evenly combined.
• Prepare the chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, slice a pocket into the thick side of each breast, stopping about 1/2 inch from the edges so you don’t cut through.
• Season the outside: Rub the chicken with olive oil and season all over with salt and pepper. You can add an extra sprinkle of Italian seasoning if you like.
• Stuff the chicken: Spoon the spinach-cheese filling evenly into the pockets. Don’t overfill. Secure the openings with toothpicks to keep the filling inside.
• Sear for flavor: Heat a large oven-safe skillet over medium-high heat with a little olive oil. Add the stuffed chicken and sear 2–3 minutes per side until lightly golden. Work in batches if needed to avoid crowding.
• Bake to finish: Transfer the skillet to the oven and bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
• Rest and serve: Let the chicken rest for 5 minutes. Remove toothpicks, squeeze with a little lemon if you like, and serve warm.

Why This Recipe Works

• Balanced texture: Searing locks in moisture while baking finishes the chicken evenly, keeping it juicy and tender.
• Creamy, savory filling: Spinach, cream cheese, and Parmesan create a rich stuffing that feels indulgent without the carbs.
• Simple ingredients, big payoff: Pantry spices and fresh garlic do the heavy lifting, so the flavors stay clean and bright.
• Meal-prep friendly: You can assemble ahead, refrigerate, and bake when you’re ready.
• Flexible flavors: Easy to customize with different cheeses, herbs, or add-ins like sun-dried tomatoes.

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 ounces each)
• 1 tablespoon olive oil (plus extra if needed)
• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and well-drained)
• 4 ounces cream cheese (softened)
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Toothpicks or kitchen twine (for securing)
• Lemon wedges (optional, for serving)

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 400°F (200°C). Place a rack in the middle position.
2. Prep the spinach: If using fresh spinach, sauté it in a skillet with a drizzle of olive oil over medium heat until wilted, 1–2 minutes.

   Let it cool slightly and squeeze out excess moisture. If using frozen spinach, thaw and squeeze very well.

3. Make the filling: In a bowl, mix cream cheese, mozzarella, Parmesan, garlic, Italian seasoning, smoked paprika, onion powder, a pinch of salt, and pepper. Fold in the drained spinach until evenly combined.
4. Prepare the chicken: Pat the chicken breasts dry with paper towels.

   Using a sharp knife, slice a pocket into the thick side of each breast, stopping about 1/2 inch from the edges so you don’t cut through.

5. Season the outside: Rub the chicken with olive oil and season all over with salt and pepper. You can add an extra sprinkle of Italian seasoning if you like.
6. Stuff the chicken: Spoon the spinach-cheese filling evenly into the pockets. Don’t overfill.

   Secure the openings with toothpicks to keep the filling inside.

7. Sear for flavor: Heat a large oven-safe skillet over medium-high heat with a little olive oil. Add the stuffed chicken and sear 2–3 minutes per side until lightly golden. Work in batches if needed to avoid crowding.
8. Bake to finish: Transfer the skillet to the oven and bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
9. Rest and serve: Let the chicken rest for 5 minutes.

   Remove toothpicks, squeeze with a little lemon if you like, and serve warm.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a covered skillet over low heat or in the oven at 300°F until warmed through.
• Freezing: You can freeze cooked stuffed chicken for up to 2 months. Wrap each piece tightly, then place in a freezer bag.

  Thaw overnight in the refrigerator before reheating.

• Make-ahead tip: Assemble the stuffed chicken (uncooked) up to 24 hours in advance, cover, and refrigerate. Sear and bake when ready to cook.

Benefits of This Recipe

• Low carb and high protein: Ideal for keto or low-carb eating while keeping you full and satisfied.
• Nutrient-rich filling: Spinach adds iron, vitamin K, and fiber without extra carbs.
• Family-friendly: Creamy, cheesy flavors are a hit with kids and adults alike.
• Quick but impressive: Perfect for busy nights or casual entertaining with minimal effort.
• One-pan convenience: Sear-to-oven cooking in the same skillet keeps cleanup easy.

Common Mistakes to Avoid

• Overstuffing the chicken: Too much filling can cause leaks. Leave a little space and secure with toothpicks.
• Skipping the squeeze on spinach: Excess moisture dilutes the filling and can make the chicken watery.

  Squeeze well.

• Undercooking or overcooking: Use an instant-read thermometer and aim for 165°F in the thickest part.
• Using a cold skillet: A hot sear adds flavor and color. Preheat the pan before adding the chicken.
• Thin, uneven breasts: If the chicken is too thin, it’s harder to stuff. Choose thicker pieces or gently pound to even thickness before slicing the pocket.

Variations You Can Try

• Sun-Dried Tomato and Basil: Add chopped sun-dried tomatoes and fresh basil to the filling for a bright, Mediterranean twist.
• Jalapeño Popper Style: Mix in chopped jalapeños and swap mozzarella for pepper jack for a little kick.
• Mushroom and Spinach: Sauté finely chopped mushrooms and fold into the filling for extra umami.
• Feta and Dill: Replace mozzarella with crumbled feta and add fresh dill and lemon zest.
• Bacon-Wrapped: Wrap each stuffed breast with 2 slices of bacon before searing.

  Adjust salt accordingly.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Use large, boneless, skinless thighs and roll the filling inside, seam-side down. You may need an extra toothpick to secure and a few more minutes in the oven.

What can I serve with this to keep it low carb?

Try roasted broccoli, cauliflower mash, zucchini noodles, or a simple side salad with olive oil and lemon.

All pair well with the creamy filling.

Is there a dairy-free option?

You can use dairy-free cream cheese and shredded alternatives. Add nutritional yeast for cheesy flavor and a spoon of mayo or coconut cream for richness.

How do I prevent the filling from leaking out?

Don’t cut the pocket too wide, avoid overfilling, and secure the seam with toothpicks. Searing gently and not flipping too often also helps.

Can I cook this entirely on the stovetop?

Yes, but keep heat moderate and cover the pan after searing to finish cooking gently.

Check temperature often to avoid drying out.

Do I need to brine the chicken?

Not required, but a quick 15–30 minute brine in lightly salted water can add extra juiciness. Pat very dry before seasoning and stuffing.

How can I make it spicier?

Add red pepper flakes to the filling, use pepper jack cheese, or sprinkle cayenne with the seasonings on the chicken.

Can I grill stuffed chicken?

You can, but it’s trickier. Use indirect heat, keep the grill around 375–400°F, and watch for leaks.

A grill-safe pan helps catch any drips.

Wrapping Up

Low Carb Spinach Stuffed Chicken delivers comfort, flavor, and nutrition without a long ingredient list or complicated steps. It’s versatile enough for weeknights yet impressive enough for guests. Once you master the simple stuffing-and-searing method, you’ll use it again and again with different flavors.

Keep it simple, keep it juicy, and enjoy a satisfying meal that fits your goals.