Foodies all around the world, brace yourself for today’s Spinach stuffed chicken breast recipe! Hearty but so scrumptious, this dish could save you from boring meals and, at the same time, keep your weight on track. You’re no longer in divided minds every time your crave for tasty food suddenly comes up when you’re only halfway through the diet.

What’s in the filling of spinach stuffed chicken breast?

The exotic taste of spinach stuffed chicken is made from the combination of cheese and mayo. Therefore, there’s more than just bland spinach in this dish. You’ll soon discover how well the creamy mayo and the tangy spice mix could blend together.

The rich stuffing is high in calories, which is super beneficial for low-carb dieters. Given the fact that energy comes mostly from protein and fat, one single serving of this spinach stuffed chicken largely provides you all the protein your body needs for an active day.

Is chicken good for Keto diet?

Spinach stuffed chicken is rich in fat, so it’s super safe for Keto diet, as long as there are no huge amounts being consumed. And as Parmesan and cream cheese are counted as healthy and natural fat source, this dish truly brushes aside my concern of consuming high-cholesterol foods.

Chicken breast is also high in protein. And while Keto asks for high-fat foods, it is necessary to portion out your meal carefully, because excess protein absorption may lead to more glucose being converted.

How long should you bake stuffed chicken breast?

Spinach stuffed breasts need approx 20 minutes to pull together in the oven, or 25 minutes if a tougher cut of chicken is used. Also, you should adjust the timing based on the number of breasts used as well as how thick they are.

And, last but not least, make sure to pay the recipe a visit at:

If you’re coincidentally a fan of anything Parmesan, don’t hesitate to take a glance at the following chicken dishes: Chicken Cacciatore and the oh-so-creamy Chicken Alfredo


Spinach Stuffed Chicken Breasts Recipe




author luna

yield 4 servings

This recipe gives a yield of 4 baked stuffed chicken breasts, each counting as one serving.


  • 4 chicken breasts, about 6 oz each
  • 1 ½ cups fresh spinach, chopped
  • ½ cup cream cheese, softened
  • ¼ cup grated Parmesan
  • 2 tbsp mayonnaise
  • 1 tsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tsp garlic, minced
  • ½ tsp red pepper flakes

How to Make

  1. Preheat oven to 375 °F.
  2. Spread the chicken breasts onto a cutting board. Use a sharp knife and slice halfway into the the side of each breast to create a pocket. That’s where the stuffing will go.
  3. Spread olive oil onto the breasts with your fingers or a brush.
  4. Mix paprika, garlic powder, onion powder and half a teaspoon of salt in a small bowl. Sprinkle the mixture on both sides of the breasts.
  5. Mix cream cheese, Parmesan, mayonnaise, chopped spinach, garlic, pepper flakes and the remaining salt in a bow. Stir well.
  6. Fill the pockets on the chicken breasts with the mixture created in step 5.
  7. Place the breasts onto a baking dish and bake for 20 minutes, or until you see the breasts turn slightly brown.


  1. Feel free to opt for low-sodium cheeses if you are on a low sodium diet. Skipping that one tablespoon of salt altogether would also be a good move, since the cheeses would still have more or less some salt in them. Similarly, switching to low-fat cream cheese and mayonnaise can’t possibly hurt if you’re on tight calorie control.
  2. As explained in the baked chicken post, you may want to brine your chicken breasts in the fridge for a couple hours before using them. That is, if you prefer more moist. Not a must though, because with cheese and spinach inside, these breasts can’t get too dry or rubbery.
  3. Get creative with the stuffing. Substitute spinach with baby kale or any other leafy greens of your favorites. Having some leftover chickpea in the fridge? Add them into the mixture for extra nuttiness.

You can also bake the breasts with broccoli, carrot, asparagus, eggplant or any veggies of your favorites to healthy up the dish (and give colors to the plate).

Have fun experimenting!