Baked Stuffed Chicken Breast with Creamy Spinach

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 304
Protein 45g
Fat 10g
Carbs 7g
Total Time 35 minutes

If you’re looking for a new way to enjoy chicken breast, stuff them!  Get inspiration from your favorite dips or casseroles.  For this recipe, I combined my love of creamy spinach dip, turned it into a higher protein and lower-calorie treat, then stuffed it in a chicken breast.

What I love about this particular method is that it is more conducive for bulk cooking.  All you do is mix, stuff and bake! The minimal amount of work with a large “output” of food.


Baked Stuffed Chicken Breast with Creamy Spinach


Ingredients for 4 stuffed chicken breasts

  • Creamy Spinach
    • 1 tablespoon extra virgin olive oil
    • 1 1/2 tablespoons garlic, minced
    • 1/2 cup white onion, chopped
    • 1 1/4 cups frozen spinach, chopped (I used Kroger frozen chopped spinach)
    • 5 oz Greek yogurt cream cheese (I used Kroger Greek cream cheese)
      • Substitute: reduced fat cream cheese; goat cheese
    • 2 teaspoons cumin
    • 2 tablespoons fresh dill (or more/less to taste)
    • pinch of sea salt & pepper
  • four ~6oz (1 1/2lb) chicken breasts, skinless
  1. Set oven to 410F / 210C.
  2. In a bowl, mix together the ingredients for the creamy spinach.  Season to taste with sea salt & pepper.  Pro-Tip: if you want to make the spinach creamier, then allow the spinach to thaw at room temperature, then place it in a paper towel and squeeze out the excess water.
  3. Pat dry the chicken breast using a paper towel.  Then, carefully slice the chicken breast down it’s side to create a deep pocket.  Be careful not to completely remove the top.
  4. Stuff the chicken with a few tablespoons of the creamy spinach, about two (2).  Add a pinch of sea salt & pepper to the top of the stuffed chicken breast, then place it on a baking sheet lined with parchment paper.  Lightly spray the top of the chicken breast
  5. Bake in the oven for 22 to 25 minutes.  To help brown the top of the chicken, set the oven to broil for the last 1 to 2 minutes.

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