Cheese Stuffed Chicken Breasts
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Craving a meal without all the carbs? You'll love Cheese Stuffed Chicken Breasts that are ready in just 35 minutes! They're stuffed with spinach, sautéed mushrooms and three cheeses for an easy and delicious weeknight meal!
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What's Not To Love?
Many folks, including myself, are trying to eat less carbs these days. You're gonna love the amazing flavors in this chicken recipe that just happens to be keto-friendly. It's stuffed with creamy spinach, three cheeses and mushrooms, then topped with parmesan for an extra kick!
If you're looking for other great low-carb recipes, try Spinach and Ricotta Quiche or Keto Pretzel Bites that are also loaded with flavor!
Ingredient Notes
The ingredients needed for Cheese Stuffed Chicken Breasts are all-natural chicken breasts with little or no additives. They're perfect when served on a bed of fresh spinach.
You'll also need a medium onion, mushrooms, butter, soy sauce and minced garlic to sauté. Add frozen spinach, cream cheese, and mozzarella to make the filling for the chicken breasts. A sprinkle of parmesan cheese tops off the dish!
How easy is that? See the recipe card below for quantities and more info.
Instructions
1 - In a skillet, sauté onions and mushrooms with butter until soft. Add a dash of soy sauce and minced garlic, then mix well.
2 - Add cream cheese and mozzarella along with the spinach. Stir until cheese is melted. Set filling mixture aside.
3 - With a sharp knife, split the chicken breasts down the middle, leaving a pocket. Open them up and stuff with spoonfuls of the filling mixture. Close the chicken breasts and place in a greased baking dish.
4 - Dust the chicken with a little salt and pepper. Spread leftover filling over chicken. Sprinkle chicken with parmesan cheese and bake at 350 degrees for 25 minutes, or until chicken is thoroughly cooked.
Expert Tips
- Choose medium chicken breasts that will bake faster than large.
- If you only use a few spoonfuls of filling per chicken breast, there will be extra filling to top the chicken.
- Purchase frozen chopped spinach in a bag that's easier to pour into the skillet. If you buy the solid block type, you'll need to defrost and drain before using.
Recipe FAQs
Absolutely! If you use fresh spinach, just add it to the skillet and sauté as directed.
No, this recipe saves lots of time by letting the oven work its magic. There's no need to pre-brown the chicken before baking.
Start at one of the small ends of the chicken breast and split it down the middle with a sharp knife to make a pocket. Make sure you don't cut all the way through to the other side, or the filling will leak out.
What to Serve With Cheese Stuffed Chicken Breasts
- Green Salad - try strawberry pecan salad or green pea salad for even more flavor
- Mashed Potatoes - garlic redskin mashed potatoes or twice baked mashed potatoes make the perfect side for this dish
- Rice Medley - a curry rice salad serve warm or cold adds a nice kick
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, this meal can be frozen in an airtight container for up to 3 months.
Thaw frozen chicken in the refrigerator overnight. To serve, bake at 350 degrees F until temperature reaches 165 degrees F with a instant-read thermometer.
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Recipe Card
Cheese Stuffed Chicken Breasts
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 1 medium sweet onion diced
- 1 pint mushrooms diced
- 2 Tbsp. butter
- 2 Tbsp. soy sauce omit for gluten free
- 1 tsp. minced garlic
- 8 oz. chopped frozen spinach
- 4 oz. cream cheese
- 8 oz. mozzarella
- 4 chicken breasts split
- salt and pepper
- 4 oz. parmesan shredded
Instructions
- Sauté onions and mushrooms with butter in a skillet on low heat for 3 minutes.
- Add soy sauce and minced garlic. Stir well.
- Mix in spinach, cream cheese, and mozzarella. Stir until cheese is melted.
- Split chicken breasts down the middle with a sharp knife to create a pocket.
- Open up chicken breasts and stuff with spoonfuls of spinach mixture. Make sure to leave at least half of filling for the topping.
- Close chicken breasts and place in a greased baking dish.
- Sprinkle chicken with salt and pepper.
- Spread leftover filling over chicken. Top chicken with parmesan cheese.
- Bake at 350 degrees for 25 minutes, or until chicken is cooked throughout.
Notes
- There is no need to brown the chicken before baking. The oven takes care of that for you!
- Be careful when splitting the chicken breasts with a sharp knife. Make sure to leave a pocket and not cut all the way through to the other side, or the filling will leak out.
- Serve chicken breasts on a bed of fresh spinach for a low-carb meal.
- View the Google Web Story for Keto Stuffed Chicken Breasts!
Nutrition
Nutrition info is an auto generated estimate.
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I made this last night and it was delicious! It has just the right amount of seasoning and flavor for me. Love that it's keto since I'm doing that right now.