This spinach stuffed chicken is not only one of the creamiest and juiciest chicken dishes you’ll likely ever make, but it’s super easy to pull together. It’s pretty healthy to boot and comes in at just 300 calories per portion if you use low-fat cream cheese.

What can I serve it with?

There are so many things you can serve with this spinach stuffed chicken so it will never get boring. A few ideas:

• Have a light meal by serving it with a simple green salad
• Add some extra veg with this roasted tenderstem broccoli or this grilled asparagus with balsamic red onion
• Incorporate a bit of colour with this healthy kale coleslaw
• Mix things up a little with this wild rice salad
• Serve with some good old potatoes and try this garlic and leek mash or this lemon & thyme roast potatoes

Can I make it in advance?

As with most non-saucy dishes, this does taste best when made fresh. Reheating will dry out the chicken breast a little and it will be a little overcooked. However, it absolutely can be kept in the fridge for up to three days and then reheated later if you have leftovers.

If you want to do some pre-prep to make the actual dinner quicker to prepare at the time of cooking then a great idea is to prepare the spinach and cream cheese filling in advance (steps 2-4 in the recipe card below). Once made allow to fully cool and then keep it in the fridge for up to 3 days before using.

Ingredients

For this recipe, you just need 5 very simple ingredients (plus olive oil and S&P, but that’s a given). For a full list of ingredients with measurements/weights jump to the printable recipe card.

• Onion, brown or white – finely diced
• Garlic – crushed or minced
• Spinach – fresh or frozen both work
• Low fat cream cheese – you can use regular cream cheese too, which will actually be a little creamier, but you will need to adjust the calories and fat information in the recipe card below accordingly

How to make it

• Preheat the oven to 200C/400F
• Sauté the onion until softened in a frying pan/skillet. Add the garlic and cook for a further minute.
• Add the spinach to the pan and cook until full wilted, turning it often with tongs. Remove the pan from the heat and stir in the cream cheese.
• Slice the chicken breast through the centre, lengthways, so you have a pocket in the middle. Spoon the cream cheese filling into the pocket.
• Pan-fry the chicken breast for around 4 minutes on each side.
• Transfer the chicken breast to a baking tray and place it in the oven for 15 minutes.

If you are looking for more great chicken breast recipes then try:

• Hunter’s chicken (chicken smothered in BBQ sauce and cheese)
• Healthy honey & mustard chicken
• Greek stuffed chicken breast
• Creamy spinach & tomato chicken

Products that work well for this recipe:

Joseph Joseph Adjustable Wet & Dry Measuring Spoon

Simply slide handle to adjust volume measurement Easy-read measurement indicators Measures wet ingredients from 1 ml up to 15 ml Measures dry ingredients from ¼ tsp up to 1 tbsp

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Joseph Joseph Multi-Grip Mandoline

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Spinach Stuffed Chicken

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• Author: caroline
• Total Time: 30 minutes
• Yield: 1 1x

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Description

This spinach stuffed chicken is not only one of the creamiest and juiciest chicken dishes you’ll likely ever make, but it’s super easy to pull together.

The default recipe serves one.

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Ingredients

Scale 1x2x3x

• 2 tsp olive oil
• 1/4 small onion, finely diced
• 1 clove garlic
• 1 large handful spinach
• 2 tbsp low fat cream cheese
• 1 chicken breast – around 120g / 4.2oz

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Instructions

1. Preheat the oven to 200C/400F.
2. Heat half the olive oil over medium-high heat in a frying pan or skillet. Add the onion and fry for around 4-5 minutes until softened, stirring often. Add the garlic and fry for a further minute.
3. Add the spinach to the pan and use tongs to regularly turn it over until wilted down. 
4. Add the cream cheese to the pan and remove from the heat. Season the mixture well and then stir together until the spinach and onion are bound with the cheese. 
5. Place the chicken breast on a chopping board and place a hand, or flat spatula, on top. Use a serrated knife to very carefully cut into the chicken along the length of the fatter side. Cut so you have 1-2cm left on the side so you can open it out but it isn’t cut into two halves. 
6. Place the spinach mixture into the middle of the cut chicken breast and then close and pat gently to fix it together. You can also insert a toothpick into the open side to help keep it together. 
7. Pour the remaining olive oil in a clean frying pan over medium-high heat. Once hot, add the chicken breast and cook for around 4 minutes before carefully turning it over and searing for a further 4 minutes. 
8. Transfer the chicken breast into a baking dish and place in the oven for around 15 minutes to finish cooking. 

Notes

1. You can alternatively pan fry the chicken on each side before stuffing it which may be helpful if your breast is fairly small as it will make it sturdier. Just be careful of the hot exterior when stuffing! 
2. Frozen spinach works as well as fresh.
3. For best results eat as soon as cooked, but leftovers can be kept in the fridge for up to 3 days and reheated in the oven. 

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Hob / Oven
• Cuisine: British

Nutrition

• Serving Size: 1
• Calories: 300
• Fat: 13g
• Carbohydrates: 8g
• Protein: 38g

Keywords: chicken, healthy, dinner, easy, cheese, spinach