Cheesy Spinach-Stuffed Chicken Breasts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Stuffed with a rich mixture of cream cheese, spinach, and mozzarella, baked to golden perfection for a satisfying keto dinner. This Italian chicken recipe (keto, low carb), ready in about 45 minutes, pairs boneless skinless chicken breasts, fresh spinach, and cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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: 30 min Serves 2 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, carefully slice a horizontal pocket into each of the 2 chicken breasts without cutting all the way through.
  2. Step 2: In a medium bowl, combine 4 oz softened cream cheese, 1 cup chopped fresh spinach, 1/2 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, and 2 minced garlic cloves. Mix thoroughly until evenly combined.
  3. Step 3: Stuff each chicken breast pocket evenly with the cheese-spinach mixture. Secure with toothpicks if needed. Rub the outside of the chicken with 2 tbsp olive oil, then season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian herbs.
  4. Step 4: Place stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the cheese inside is melted and bubbly.
  5. Step 5: Remove toothpicks before serving. Let rest 5 minutes to retain juices and serve with a side of steamed low-carb vegetables or salad.

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