Lu-Ann Simon January 12, 2026

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Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!

Name: Spinach Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts, about 6 to 8 ounces each; Salt and freshly ground black pepper; 1 tablespoon olive oil; 4 slices turkey bacon, chopped (optional); 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 6 to 8 cups fresh spinach, roughly chopped (or 10 ounces frozen, thawed and squeezed dry); 4 ounces cream cheese, softened; 1/2 cup ricotta cheese or low fat cottage cheese; 1/2 cup shredded mozzarella or a blend (divided); Zest of 1 lemon and 1 tablespoon lemon juice; 1/2 teaspoon dried oregano or Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon Dijon or whole grain mustard (optional); 1 tablespoon olive oil or melted butter for brushing

Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!

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A warm oven hum, the golden sear on chicken, and a papery crumble of crisp turkey bacon meet the soft, garlicky spinach and creamy cheese tucked inside each breast, this is the kind of dish that fills the kitchen with cozy comfort on a weeknight or feels special enough for guests. Spinach Stuffed Chicken Breasts – a healthy low carb dinner option! delivers juicy chicken, a vibrant green filling, and a satisfying savory finish, perfect for family dinners, a simple date night, or meal prep that tastes as good warm as it does cooled. For a quick reference or printable version, you can also visit a full spinach stuffed chicken breasts recipe to compare tips and photos.

What Makes This Special

This recipe shines because it combines tender roasted chicken with a bright, creamy spinach filling, offering plenty of flavor without heavy carbs. The contrast between the lightly browned exterior and the melt-in-your-mouth interior is delightful, and the aromas of garlic and lemon make it inviting from the moment it hits the oven.

Why you will enjoy making this

Fast enough for a weeknight, elegant enough for company.
Low carb and high in protein, it keeps you satisfied without feeling heavy.
The filling is flexible, so you can tune flavors for your family.
Spinach Stuffed Chicken Breasts – a healthy low carb dinner option! balances nutrition and restaurant-worthy taste with pantry-friendly ingredients.

What You’ll Need

Before you start, think about the roles each ingredient plays. The chicken provides lean protein and a roasting vessel for the filling, the spinach brings freshness and color, the cheeses add creaminess and binding, and a touch of turkey bacon stands in for traditional bacon to add savory crunch without pork. If you are short on fresh spinach, frozen, well-drained spinach works fine, and grated cheese melts into the filling more smoothly.

Ingredients

4 boneless, skinless chicken breasts, about 6 to 8 ounces each
Salt and freshly ground black pepper
1 tablespoon olive oil
4 slices turkey bacon, chopped, optional for savory crunch
1 small yellow onion, finely chopped
2 cloves garlic, minced
6 to 8 cups fresh spinach, roughly chopped, or 10 ounces frozen, thawed and squeezed dry
4 ounces cream cheese, softened
1/2 cup ricotta cheese or low fat cottage cheese for a lighter texture
1/2 cup shredded mozzarella or a blend of mozzarella and Parmesan, divided
Zest of 1 lemon and 1 tablespoon lemon juice
1/2 teaspoon dried oregano or Italian seasoning
1/4 teaspoon red pepper flakes, optional for a little heat
1 tablespoon Dijon mustard or whole grain mustard, optional brush for exterior
1 tablespoon olive oil or melted butter for brushing before roasting

Note about turkey bacon, first: swap in turkey bacon for a lighter, leaner touch, it crisps and adds smoky notes without pork. For dairy-free diets, replace cream cheese and ricotta with a blended tofu or dairy-free cream cheese and omit the mozzarella, adding nutritional yeast for savory depth.

For another weeknight chicken idea that pairs well with simple sides, try this easy healthy chicken and vegetables skillet for a complementary meal that keeps flavors bright.

Step by Step

Prepare the chicken, by trimming any excess fat and patting the breasts dry, place one breast on a cutting board and, using a sharp knife, make a horizontal pocket through the thickest side without cutting all the way through, you want a roomy cavity for the filling.
Cook the turkey bacon and aromatics, heat a skillet over medium heat, add the chopped turkey bacon and cook until lightly browned and fragrant, add the chopped onion and sauté until soft and translucent, then stir in the garlic for about 30 seconds until you smell its warm fragrance.
Wilt the spinach, add the chopped fresh spinach to the pan in batches, stirring until it collapses and becomes glossy, if using frozen spinach, make sure it is well drained before adding, then remove the pan from heat and let the mixture cool slightly.
Mix the filling, in a bowl combine the cooked spinach mixture with cream cheese, ricotta, half the shredded cheese, lemon zest, lemon juice, oregano, and red pepper flakes, stir until smooth and well combined, taste and season with salt and pepper.
Stuff the breasts, spoon 3 to 4 tablespoons of the spinach mixture into each chicken pocket, press the mixture in gently so the stuffing is snug but not overflowing, secure with toothpicks if needed.
Sear the stuffed breasts, heat olive oil in the skillet over medium-high heat, brown each breast 2 to 3 minutes per side until golden, the outside will become slightly crisp and the filling will start to warm through.
Brush and top, if you like a subtle glaze, brush the chicken with Dijon mustard, then sprinkle the remaining shredded cheese on top and scatter any extra chopped turkey bacon for texture.
Roast until cooked through, transfer the seared breasts to a preheated oven at 375 degrees F, bake for 15 to 20 minutes until an instant read thermometer reads 165 degrees F in the thickest part of the breast, the cheese should be bubbling and the juices clear.
Rest and finish, let the chicken rest 5 to 7 minutes after removing from the oven to let juices redistribute, discard toothpicks, then slice at a slight angle to reveal the creamy green filling, serve immediately.

Prep ~ 15 minutes, Cook ~ 25 minutes, Total ~ 40 minutes, Servings ~ 4, Kcal ~ 380 per serving

Make-Ahead and Prep Tips

You can prepare many elements ahead to save time on a busy night. Cook and cool the spinach filling up to 3 days in advance, keep it in an airtight container in the refrigerator, and stuff the chicken the night before if you like, storing the stuffed breasts on a tray covered tightly with plastic wrap. If pre-stuffed, sear briefly just before roasting to preserve the seared crust, then finish in the oven until done.

For meal prep, fully cook the stuffed breasts and store cooled portions in meal containers for up to 4 days, reheat gently to keep the filling creamy. If you plan to freeze, freeze the stuffed but uncooked breasts individually on a tray until solid, then wrap tightly and freeze for up to 3 months, bake from frozen adding 10 to 15 minutes to the roasting time.

Storing and Reheating

Refrigerate leftovers within two hours, place in airtight containers, and they will keep in the fridge for 3 to 4 days. For best texture, store the sauce and any crunchy toppings separately and add them just before serving.

To freeze, wrap cooled portions tightly in plastic wrap and then foil, they will maintain good quality for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently to avoid drying out the chicken, use a 325 degrees F oven for 10 to 15 minutes until warmed through, or reheat slices in a covered skillet over low heat with a splash of water, covered for a few minutes to steam and restore moisture. A freshness cue is a bright filling and chicken that still yields a small bead of clear juice when cut, if it smells off or the texture is slimy, discard.

Perfect Pairings

Roasted cauliflower florets with a touch of Parmesan and black pepper
A crisp mixed greens salad with lemon vinaigrette for a bright contrast
Garlic mashed cauliflower for a low carb, creamy side
Steamed green beans tossed with toasted almonds
Simple herb quinoa for a hearty but light grain option
Lemon-scented roasted asparagus to echo the citrus in the filling

Make It Your Own

Swap the cheese, use goat cheese or feta in place of ricotta for a tangy, Mediterranean twist, these cheeses will shift the flavor but keep the filling creamy.
Add sun dried tomatoes, finely chopped for a sweet, concentrated tomato kick that pairs beautifully with spinach and cheese.
Try different herbs, stir in chopped basil, tarragon, or fresh parsley for bright, herbaceous notes, fresh herbs really lift the filling.
Make it spicy, add chopped jalapeño or a pinch more red pepper flakes to the filling for a warm, lively finish.
Add mushrooms, sautéed cremini or button mushrooms mixed into the filling will add an earthy depth and extra umami.
Use different proteins, if you want a lighter texture swap chicken breasts for boneless chicken thighs, adjust roasting time down slightly and check for doneness.
Turn it into a casserole, slice the stuffed breasts and arrange them in a baking dish, top with extra shredded cheese and bake until bubbly for a shareable dish.
Dairy-free version, replace cheeses with a smooth tofu-based spread and nutritional yeast, add a drizzle of olive oil for richness.

All variations steer clear of pork and alcohol, keeping the recipe compatible with the ingredient rules and dietary preferences.

Cook’s Notes and Secrets

Preheat the oven fully, a steady oven temp ensures even cooking and a golden finish.
Do not overstuff, leaving too much filling will prevent the chicken from sealing properly and may cause leaking during roasting.
Use an instant read thermometer, aim for 165 degrees F in the thickest part of the breast to guarantee safe, juicy chicken.
Let the chicken rest, resting for 5 minutes keeps the juices inside, sliced chicken that looks glossy and moist indicates proper resting.
Sear first for texture, briefly searing the breasts creates a flavorful crust and helps the filling build gentle steam so it heats through without drying out.
Drain frozen spinach thoroughly, squeeze out as much liquid as possible, excess moisture will make the filling runny and affect oven time.

Frequently Asked Questions

What is the best way to make a pocket in the chicken breast?
Use a sharp knife and slide it horizontally into the thickest side of the breast, work slowly to create a pocket without cutting through the opposite side, you want a deep well to hold the filling.

Can I use frozen spinach instead of fresh?
Yes, use thawed frozen spinach but press it firmly in a clean towel to remove excess water, too much moisture will make the filling watery and affect baking time.

Is turkey bacon a good substitute for regular bacon?
Yes, swap in turkey bacon for a lighter, leaner touch that still crisps and adds savory flavor, it pairs well with the creamy spinach filling without adding pork.

How can I make this dairy free or lower in calories?
Replace cream cheese and ricotta with a smooth tofu spread or dairy-free cream cheese, use light mozzarella or omit cheese and add nutritional yeast for savory notes, these swaps reduce fat while keeping texture.

Can I bake this from frozen if I prepare ahead?
Yes, if breasts are stuffed and frozen, bake from frozen at 375 degrees F, add 10 to 15 minutes to the baking time and use a thermometer to confirm the center reaches 165 degrees F.

How do I reheat leftovers without drying them out?
Reheat in a 325 degrees F oven until warmed through, cover loosely with foil to retain moisture, or slice and warm gently in a skillet over low heat with a splash of water to steam.

Will the filling fall out while slicing?
If the chicken rests before slicing the filling will settle and hold, slice with a sharp knife at a slight angle and support the breast to keep the filling intact.

Final Thoughts

Spinach Stuffed Chicken Breasts – a healthy low carb dinner option! brings together comforting textures and fresh, bright flavors in a simple, adaptable recipe that works for busy evenings or a relaxed weekend dinner. With a creamy spinach and cheese center, a touch of turkey bacon for savory crunch, and minimal hands-on time, this dish becomes a reliable favorite you will return to again and again. I encourage you to try it soon, tweak the filling to your taste, and enjoy the warm, satisfying balance it brings to the table.