Cheese-Stuffed Chicken Breast with Creamed Spinach

By · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts stuffed with mozzarella and sun-dried tomatoes, served with rich, creamy sautéed spinach for a satisfying keto dinner. This mediterranean-inspired keto (keto, low carb) ready in about 40 minutes pairs shredded mozzarella cheese, chopped, oil-packed sun-dried tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, carefully cut a pocket into each of the 2 boneless skinless chicken breasts. Stuff each pocket evenly with 1/2 cup shredded mozzarella cheese and 1/4 cup chopped sun-dried tomatoes.
  2. Step 2: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat until hot. Season the stuffed chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then sear each side for 3 minutes until golden brown.
  3. Step 3: Transfer the skillet to the preheated oven and bake the chicken for 15 minutes until cooked through (internal temperature reaches 165°F).
  4. Step 4: While chicken bakes, heat the same skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 5 cups fresh spinach and cook, stirring, until wilted, about 3 minutes.
  5. Step 5: Pour in 1/2 cup heavy cream and stir in 1/4 cup grated parmesan cheese. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 3-4 minutes until the sauce thickens and coats the spinach.
  6. Step 6: Serve the cheese-stuffed chicken breasts hot with creamed spinach on the side.

Equipment for this recipe

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Frequently asked questions

How long does Cheese-Stuffed Chicken Breast with Creamed Spinach take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheese-Stuffed Chicken Breast with Creamed Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded mozzarella cheese from drying out.

Can I substitute ingredients in Cheese-Stuffed Chicken Breast with Creamed Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Chicken Breast with Creamed Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Chicken Breast with Creamed Spinach keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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