Cheese Stuffed Chicken Breasts
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 busy weeknight meals!
Servings: 4
Calories: 749kcal
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
Calories: 749kcal | Carbohydrates: 13g | Protein: 79g | Fat: 42g | Saturated Fat: 23g | Sodium: 1678mg | Potassium: 1579mg | Fiber: 3g | Sugar: 6g | Vitamin C: 11mg | Calcium: 750mg | Iron: 3mg