This Spinach Stuffed Chicken Breasts recipe is the most popular recipe on our blog! Everyone loves this recipe, and I know you will too. You can browse the comments to see what other readers have done to change this recipe up a bit.
2020 Update: I could have never imagined how popular this recipe would be. I am so thankful to everyone that visits my site. I love that you try our recipes and love hearing how you changed it or made it your own.
Okay, now we can return to the original post.
I almost didn’t make this tonight. I still needed to get baby spinach at Publix because they were out when I did my shopping last Thursday. The weather was starting to get nasty, and I didn’t want to go outside.
I had been looking forward to this recipe. I am delighted to have braved the rain and made this.
Everyone in my family agreed that it tasted as if I had ordered it from a restaurant.
Spinach Stuffed Chicken Breast Recipe:
I kept it simple and served it with Rice-a-Roni and green beans. The original recipe had bacon wrapped around each chicken breast. I didn’t have any, but feel free to try it that way! Since I didn’t use the bacon, I seared both sides in a skillet and finished it in the oven.
A word of caution when it comes to adding bacon to a recipe. While chicken and bacon do make a great combination consider your diet goals.
Bacon is high in saturated fat and should be limited if you struggle with high cholesterol. If you are trying to lose weight, it’s easier to avoid bacon altogether.
One slice of bacon (or bacon crumbles) will add 43-50 calories per serving. It’s essential to be mindful of snack-size calorie additions to your meals.
If you don’t have to worry about counting calories or you have set up your macros in a way that allows for bacon, then go for it.
Our asiago and bacon chicken recipe is a favorite among bacon lovers, so make sure you try it as well.
Tip: Be sure to pound the chicken breasts out thin enough. The thinner you pound them, the quicker they will cook. It also helps when trying to wrap them around the filling to close.
Best Sides To Serve With Chicken Entrees
What are the best sides to serve with chicken entrees? I’m glad you asked!
Our favorite sides that pair well with chicken breast include:
- Green Beans
- Brussle Sprouts
- Pasta Salad
- Side Salad
- Mashed Potaoes
- Mac n Cheese
Spinach Stuffed Chicken Breast Ingredients:
1 10-oz. bag fresh baby spinach
1/2 cup sour cream (I used light)
1/2 cup shredded cheese Monterrey jack)
Two cloves garlic, minced
Four boneless chicken breasts- pounded to 1/4″ thickness
salt and pepper
How To Make Spinach Stuffed Chicken Breast:
1. Preheat the oven to 450 degrees. Place spinach in a large glass bowl and heat in the microwave for 2-3 minutes, stirring at 1-minute intervals, until wilted.
2. Stir in sour cream, shredded cheese, and garlic.
3. Lay the pounded chicken breasts on a clean surface—season with salt and pepper.
4. Spoon the spinach mixture onto each one. Roll up chicken to enclose the spinach. Secure with toothpicks.
6. Sear in a large skillet over medium-high heat for 5 minutes on each side.
7. Finish cooking in a 450-degree oven for 10-15 minutes until no longer pink. When you take the pan out of the oven, be sure to put an oven mitt over the handle so you don’t burn yourself because that handle is HOT! I have burned myself countless times from touching the handle.
Unlikely Holiday Entree:
Spinach stuffed chicken breasts perfect for entertaining a health-conscious crowd. Not only is this dish loaded with protein, but it also looks pretty on the plate.
The spinach adds a pop of green, while the melted cheese will make mouths water!
Mouthwatering stuffed chicken breast recipe that everyone in your family will love. Don't take our word for it! Try this spinach stuffed chicken breast recipe today and let us know what you think!
- 10-oz. bag fresh baby spinach
- 1/2 cup light sour cream
- 1/2 cup shredded cheese Monterey Jack cheese
- 2 cloves garlic, minced
- 4 boneless chicken breasts- pounded to 1/4″ thickness
- Salt & Pepper
- Preheat the oven to 450 degrees.
- Place spinach in a large glass bowl, and heat in the microwave for 2-3 minutes, stirring at 1-minute intervals, until wilted.
- Stir in sour cream, shredded cheese, and garlic.
- Lay the pounded chicken breasts on a clean surface. Season with salt and pepper.
- Spoon the spinach mixture onto each one. Roll up chicken to enclose the spinach. Secure with toothpicks.
- Sear in a large skillet over medium-high heat for 5 minutes on each side.
- Finish cooking in a 450-degree oven for 10-15 minutes until no longer pink. When you take the pan out of the oven be sure to put an oven mitt over the handle so you don’t burn yourself because that handle is HOT! I have burned myself a countless number of times from touching the handle.
Amount Per Serving: Calories: 354Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 133mgSodium: 377mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 47g
This makes a great keto recipe. If you are looking for other keto recipes, you can find my personal favorites at Keto Size Me.