Spinach and Cheese Stuffed Chicken

By Rena |

Spinach and Cheese Stuffed Chicken is such a popular and easy dinner recipe. This chicken has a delicious cheesy spinach filling and is baked until tender and juicy. It’s delicious and less than 350 calories! A perfect chicken dinner recipe that’s low carb and keto-friendly.

Spinach ricotta stuffed chicken

When it comes to a hearty, healthy and delicious weeknight meal, you can’t go wrong with Cheese Stuffed Chicken! Perfectly marinated chicken is loaded with a creamy ricotta filling and popped into the oven. This can’t be easier!

If you’re hunting for delicious chicken recipes, you’re in the right place! Why not also try my addictive Buffalo Chicken Tacos or my Easy Avocado Chicken Salad.

Why this Cheese Stuffed Chicken is so good

  • A Delicious Filling: Spinach is mixed with creamy ricotta, Parmesan, and mozzarella combine for a melty, cheesy, heavenly filling!
  • Easy: This looks like it’s restaurant quality, but it really couldn’t be easier. Cut, stuff, and bake – easy!
  • Healthy: Only 330 calories per serving, pack literally packed with flavor.

Ingredients

  • Chicken Breasts: Boneless and skinless. Ideally, go for organic/free-range.
  • Seasoning: Italian seasoning, onion powder, and garlic powder.
  • Red Pepper Flakes: To your taste.
  • Cheese: A mix of ricotta, mozzarella, and parmesan. Ideally, shred your own as pre-shredded doesn’t melt as well.
  • Olive Oil
  • Spinach: Steamed until just wilted, then squeezed dry with paper.
  • Garlic: Freshly minced is best.
  • Salt: Divided

How to make this Spinach and Cheese Stuffed Chicken

  • Make the Marinade: In a small bowl, mix olive oil, Italian seasoning, red pepper flakes, garlic
    powder, onion powder, and salt.
  • Cut the Chicken: Using a sharp, cut a pocket in the chicken, don’t cut all the way through. Then rub with marinade and store in the fridge until ready to use.
  • Make the Filling: Mix ricotta cheese, mozzarella cheese, Parmesan cheese,
    spinach, and garlic.
  • Cook: Stuff the filling into the chicken and bake for 25 mins.

chicken breasts

cheese and spinach filling

Cheese Stuffed Chicken – A healthy, low carb meal

This is delicious, healthy, and perfect for keto. So, low in carbs and high in fat with little protein. Less than 330 calories per serving. The spinach is a great way to get some potassium in too!

Serve up with a nice side salad or steamed vegetables, asparagus would work beautifully.

Can I use frozen spinach?

Fresh spinach is always great, but of course, you can use frozen. If you’re using frozen spinach, thaw it thoroughly first and take up a handful and squeeze out the water before mixing it with the cream cheese. If you’re using fresh spinach, cook it first.

cheese stuffed chicken

What’s the best way to stuff a chicken?

I use boneless skinless chicken breasts for this recipe. Lay them flat on a cutting board. Then cut a pocket parallel to the cutting board, that remains connected on three sides.

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.

 breast on wooden spoon

Recipe Notes and Tips

  • You can use fresh or frozen spinach, just make sure to drain off the water.
  • Try different cheese if you like, but keep them melty! Swiss would work as well as feta.
  • Allow your chicken to marinate in the fridge, an hour is good, but you can take it out quicker.
  • An instant-read thermometer is your best bet for determining the temperature of your chicken. 165 degrees Fahrenheit is the safe internal temperature.

breast on plate

stuffed chicken recipe

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healthy stuffed chicken recipe with spinach and cheese

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top view stuffed chicken on a plate with side of tomatoes

stuffed chicken recipe

Spinach and Cheese Stuffed Chicken

This stuffed chicken breast has a delicious cheesy spinach filling and is baked until tender and juicy. It's delicious and less than 350 calories!
5 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
marinade: 1 hour
Total Time: 35 minutes
Servings: 4 servings
Calories: 327kcal
Author: Rena

Ingredients

  • 1 tbsp. Olive Oil
  • 1 tsp. Italian Seasoning
  • ½ tsp Red Pepper Flakes or to your taste
  • ¼ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • 1 tsp. Salt divided
  • 4 Skinless Boneless Chicken Breasts
  • 4 ounces Ricotta Cheese
  • 4 ounces Grated Mozzarella
  • ¼ cup Grated Parmesan Cheese
  • cups Chopped Fresh Spinach steamed just until wilted, squeezed dry with paper towels and chopped
  • 1 Garlic Clove minced

Instructions

  • Preheat oven to 375 degrees and grease 9×13 baking dish with some oil.
  • In a small mixing bowl, combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt, mix well and set aside.
  • Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.
  • Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.
  • While the chicken is marinating, prepare the cheese filling.
  • In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, then mix until well combined.
  • Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.
  • Place the stuffed breast into the prepared dish and bake for 25 minutes until chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.
  • Remove the toothpicks and serve warm. Enjoy!

Video

Notes

You can use fresh or frozen spinach, just make sure to drain off the water.
Try different cheese if you like, but keep them melty! Swiss would work as well as feta.
Allow your chicken to marinate in the fridge, an hour is good, but you can take it out quicker.
An instant-read thermometer is your best bet for determining the temperature of your chicken. 165 degrees Fahrenheit is the safe internal temperature

Nutrition

Calories: 327kcal | Carbohydrates: 3g | Protein: 36g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 918mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 847IU | Vitamin C: 3mg | Calcium: 305mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

sliced stuffed chicken breast on a plate

Reader Interactions

Comments

  1. Stephanie H Berger says

    5 stars
    Thank you for posting this recipe! I made it tonight and it was a RAVE! I didn’t have mozzarella so I used a little Swiss and some Asiago. And I really appreciate the nutritional information – I am on Weight Watchers and it made it so easy to track (one serving = 9 points BTW) Thanks again!

    • Rena says

      We love serving this with a side of potatoes and more roasted veggies. You can go wrong with a side dish for this stuffed chicken. We have a lot of side dish ideas on our site. You can look through our “side dish” list of recipes

      • Patrick Sisti says

        On the description of the ingredients it says mozzarella as well as cheddar shredded but in the actual ingredient list it only has parmesan and mozzarella grated. Can u update with measurements on the shredded cheeses. I guessed at it and it kinda turned out alright but think i might have got it wrong on the cheese ratios. Thanks !

        • Rena says

          Hi Patrick. It is parmesan, ricotta, and mozzeralla. Not cheddar. Sorry about the confusion. I have a video posted on this recipe if you would like to watch it.

    • Bianca says

      5 stars
      Hi
      I tried this recipe about two days ago and let me tell you this was an amazing recipe thank you for sharing this.

  2. Kathy says

    5 stars
    I made this recipe tonight. My husband and I thought it was delicious. We so enjoyed it. We actually made it on the grill. Soooo nice . thank you.

  3. yum says

    Mine taste good but it wasnt brown. Made it in the oven and followed the recipe to the letter. What went wrong?

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top view of 4 stuffed chicken breast in a gray skillet

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