Easy Spinach and Cheese Stuffed Chicken Breast Recipe

By Rena |

Spinach and Cheese Stuffed Chicken is such a popular and easy dinner recipe. This easy cheese stuffed chicken breast recipe has a delicious creamy 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 cut in half

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. It doesn’t get easier than this!

In under one hour from start to finish, you can have this cheese and spinach stuffed chicken on the dinner table in no time! With fresh spinach, garlic, three kinds of cheese, and the right blend of spices, the creamy filling will take your taste buds on a ride.

This is chicken 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!

raw chicken breasts with seasoning

I’m always looking for ways to jazz up a chicken dinner, and if you’re hunting for delicious chicken recipes too, you’re in the right place! Why not also try my addictive Buffalo Chicken Tacos or my Easy Avocado Chicken Salad.

Why this stuffed spinach and Cheese Chicken is the best

  • A Delicious Filling: A blend of creamy ricotta, Parmesan and mozzarella cheeses really sends this stuffed chicken over the top. You just can’t go wrong with three cheeses! Throw in some fresh spinach and the perfect blend of spices and seasonings and you have a melty, cheesy, heavenly filling that’s fit for a king!
  • Easy: If you’re looking to simplify your dinner routine, this chicken stuffed with spinach is for you! It’s really as simple as 1-2-3. Simply cut, stuff, and bake – easy! This looks like it’s restaurant quality, but it really couldn’t be easier.
  • Healthy: With only 330 calories per serving, this cheese stuffed chicken is perfect for if you’re trying to watch what you eat. Plus, spinach is rich in nutrients like Vitamin A, Vitamin C, Vitamin K, iron, folate, and potassium. But the low calories and extra nutrients doesn’t mean it’s bland! This chicken is literally packed with flavor.
  • Family Friendly: This recipe is always a winner winner, chicken dinner at our house! Because the spinach is blended with so many creamy cheeses, the kids won’t even realize you snuck an extra serving of veggies into their dinner!
cheese and spinach filling

Ingredients for baked spinach stuffed chicken

  • Chicken Breasts: We need boneless and skinless chicken breasts for this recipe. The thickness of breasts allow for easy cutting and stuffing for maximum cheesiness! Ideally, go for organic/free-range if at all possible.
  • Seasoning: The seasonings used for this cheese stuffed chicken breast are simple and you more than likely already have them in your spice cabinet! We use a blend of Italian seasoning, onion powder, and garlic powder.
  • Red Pepper Flakes: These add just a touch of heat to your chicken dinner, as well as additional flavor. Feel free to add as much or as little as you’d like!
  • Cheese: A mix of ricotta, mozzarella, and parmesan. We love to shred our own cheeses whenever possible, as pre-shredded cheese doesn’t melt as well. Feel free to mix up the cheeses to your liking! Any creamy, melty cheese will do.
  • Olive Oil – I usually opt for olive oil when cooking because it can be used at high temperatures. However any mild oil will do here such as vegetable oil, grapeseed oil, etc.
  • Spinach: I like to use fresh spinach here, as frozen spinach will take time to thaw. We’re going for quick and easy with this cheese stuffed chicken! Make sure your spinach is steamed until just wilted, and then squeezed dry with a paper towel. You can use frozen spinach if that’s what you have.
  • Garlic: Freshly minced garlic is the way to go for this spinach and cheese chicken!
  • Salt: Divided
cheese stuffed chicken in a pan

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. Mix everything together until combined and set aside while you work on your chicken.
  • Cut the Chicken: Using a sharp knife, cut a pocket in the chicken, but be sure you don’t cut all the way through. Rub the chicken with marinade and store in the fridge until ready to use. One hour is preferred, but you can take it out whenever you’re ready for it.
  • Make the Filling: While the chicken is marinating, mix the ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, and garlic in a small bowl. Season the mixture with salt and pepper to taste.
  • Cook: Stuff the filling into the chicken and secure with a toothpick if needed. Bake for 25 mins or until the chicken is nicely browned. When it’s ready, serve it up with a nice side salad or steamed vegetables. Asparagus would work beautifully!
stuffed chicken breast on plate with tomatoes

Frequently Asked Questions

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.

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 or 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.

stuffed chicken breast on wooden spoon

Tips and Substitutions for cheesy stuffed chicken

  • 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.
stuffed chicken recipe on a a wooden spoon

What to serve with chicken stuffed with spinach

Healthy Garlic Oven Roasted Mushrooms Recipe

Garlic Roasted Broccolini 

Oven Roasted Garlic Parmesan Green Beans

Parmesan Oven-Baked Asparagus

Roasted Honey Glazed Carrots

Healthy Mashed Sweet Potatoes

Check out these other delicious chicken recipes

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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 20 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. Natalie says

    5 stars
    I made this tonight and even my kiddo liked it! Cooked it a little over 30 minutes. Love that this is an easy but healthy way to make chicken but it is still super tasty! Served it with salad and a baked potato.

  2. Kristie says

    5 stars
    Delicious!! I used larger chicken breasts so the cook time was longer. The flavor of the marinade and the spinach and cheese filling were so tasty. I’ll definitely make this again!

  3. Stephanie says

    5 stars
    I tried your stuffed chicken cutlet recipe and it turned out awesome. I modified it a little by adding old bay seasoning and smoked paprika. I made four cutlets and they lasted several days since we cut them in half. For school, I made my daughter’s salad with the chicken without the filling. Awesome!!! Thank you again. Blessings!!!

  4. 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!

      • 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.

  5. 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.

  6. 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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