Spinach Stuffed Chicken Breast (Video)

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These Cheesy Spinach Stuffed Chicken Breast Recipe is a low carb and keto stuffed chicken recipe featuring tender and juicy chicken breast, spinach, roasted red peppers, and creamy fontina cheese!

Spinach stuffed chicken breast on a parchment paper lined baking dish after being baked.

Why We Love This Best Stuffed Chicken Breast Recipe

Raise your hand if you eat chicken for dinner last least twice a week. (Me!)

Ok, now raise your hand if you get tired of making the same ol’ chicken recipes over and over again.

I bet the vast majority of you responded twice.

Even with all the recipe testing going on in our kitchen, chicken is the protein we eat most often. It’s versatile, readily available, and packed with nutrients.

Yet many times, chicken dishes can come across as bland or dry.

Well, today I’m introducing a clever way to prepare chicken that will excite the whole family… Cheesy Spinach Stuffed Chicken.

This colorful eye-catching main dish is sure to turn heads. The filling is packed with chopped spinach, roasted red peppers, onions, garlic, smoked paprika, and molten cheese. The robust combination accentuates the flavor of the juicy chicken.

As you cut into each chicken breast, the hot cheesy filling oozes out, inviting you back for another bite. Best of all, Spinach Stuffed Chicken Breasts are super simple to make.

Stuffed chicken breast on a plate.

Ingredients You Need

  • Chicken Breasts – large chicken breast works best so there is plenty of room to stuff them
  • Fontina Cheese – or any creamy cheese like cream cheese, mozzarella cheese, or even feta cheese
  • Frozen Chopped Spinach – or fresh baby spinach chopped in small pieces
  • Roasted Red Peppers – or opt for sun-dried tomatoes
  • Shaved Onion – or diced into small squares
  • Garlic – for added flavor and aroma
  • Smoked Paprika – for a slight kick and smoky flavor!
  • Olive Oil – to drizzle on chicken
  • Salt & Pepper – to taste

Pro Tip: For a bit of added heat, add a sprinkle of red pepper flakes on top!

Cheesy Spinach Stuffed Chicken Breast cut in half on a plate with a fork.

How To Make Spinach Stuffed Chicken Breast

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts flat on the baking sheet. Starting from one side, use a sharp knife to cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving three sides intact. Try to make the cut even so the attached edges are all about 1/2 inch thick.

Squeeze as much moisture out of the spinach as possible. Then, mix the spinach, shredded cheese, red peppers, shaved onion, garlic, paprika, and 1/4 teaspoon salt together in a mixing bowl.

Cheese, spinach and spices in a mixing bowl.

Stuff the mixture evenly into the chicken breasts, turning them upright, so the stuffing is facing up. Drizzle each breast with olive oil and sprinkle generously with salt and pepper.

How To: Cheesy Spinach Stuffed Chicken Breasts Recipe #ASpicyPerspective

Bake for 25 minutes, until the cheese is bubbly and the chicken is cooked through at the thickest point. Serve warm!

Pro Tip: To check the internal temperature of the chicken, use a meat thermometer to make sure it is cooked to 165 F!

Stuffed chicken breasts on a baking sheet after being baked.

Serving Suggestions

Easy one-pan spinach stuffed chicken breast is the perfect protein to serve with so many different sides! Try serving this stuffed chicken recipe with some of my personal favorites:

Close up shot of chicken breast with toppings, cut in half on a plate.

Frequently Asked Questions

What’s the best way to stuff chicken?

The best method for stuffing chicken depends on the type of chicken you buy! If using bone-in chicken, I would suggest only stuffing fillings under the skin.

If you are using boneless skinless chicken breasts or thighs, lay them flat on a cutting board. Then cut a pocket parallel to the cutting board, that remains connected on three sides.

Now you can either stuff the chicken and lock the fillings in, by closing the chicken with a toothpick. Or you can stuff the chicken and turn it upward, almost like a bowl, so the fillings are on top.

This second method is my favorite, because the filling is on display and the chicken can cook in a shorter amount of time!

How do I cook stuffed chicken breast?

You can pan-fry stuffed chicken in a skillet or grill it if you would like! The best and easiest way to cook spinach stuffed chicken breast is to bake it. This will allow the filling to melt and mingle, without running out of the chicken breast. Bake the chicken at 350 degrees, for 20-25 minutes. This allows plenty of time for the chicken to fully cook and the fillings to heat all the way to the middle.

How should I store leftover stuffed chicken breast?

Store any leftover stuffed chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave and serve!

Looking for More Chicken Recipes? Be Sure to Also Try:

Get Our Cheesy Spinach Stuffed Chicken Breast Recipe Below!

Spinach Stuffed Chicken Breast

Cheesy Spinach Stuffed Chicken Breasts – A simple tantalizing baked stuffed chicken recipe with roasted red peppers, spinach, and fontina cheese! Plus, this beauty is ultra low carb are ketogenic friendly.

Servings: 4

  • 4 boneless chicken breasts (about 2 1/2 pounds total)
  • 2 cups shredded fontina cheese (or gouda)
  • 9 ounces frozen chopped spinach, thawed
  • 1/3 cup chopped roasted red pepper
  • 2 tablespoons shaved onion
  • 1 clove garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt and pepper
  • Preheat the oven to 350 degree F. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts flat on the baking sheet. Starting from one side, cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving three sides intact. Try to make the cut even so the attached edges are all about 1/2-inch thick.

  • Squeeze as much moisture out of the thawed spinach as possible. Then mix the spinach, shredded cheese, red peppers, shaved onion, garlic, paprika, and 1/4 teaspoon salt together in a mix bowl. 

  • Stuff the mixture evenly into the chicken breasts, turning them upright, so the stuffing is facing up. Drizzle each breast with olive oil and sprinkle generously with salt and pepper.

  • Bake for 25 minutes, until the cheese is bubbly and the chicken is cooked through at the thickest point. Serve warm!

Store any leftover stuffed chicken breast in and airtight container in the refrigerator for up to 3 days. Reheat in the microwave and serve!

Serving: 1breast, Calories: 440kcal, Carbohydrates: 5g, Protein: 43g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 148mg, Sodium: 866mg, Potassium: 698mg, Fiber: 2g, Sugar: 1g, Vitamin A: 8300IU, Vitamin C: 10.9mg, Calcium: 456mg, Iron: 1.9mg

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