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Home » Gluten free » Spinach and Provolone Stuffed Chicken Breast

Spinach and Provolone Stuffed Chicken Breast

Yum

December 23, 2022 By Sara 184 Comments

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This Spinach and Provolone Stuffed Chicken Breast recipe is low carb, easy to make and so flavorful! This meal comes together in about 30 minutes, making it perfect for those busy nights.

spinach and provolone stuffed chicken breast

I gotta tell you, I’ve never really tried stuffing meat before. I’ve ordered stuff like this in restaurants because it seems so fancy, and it’s always so delicious! So I figured, hey why not go outside my bubble a little and try this recipe myself!

 

So I decided to make a meal that felt like a date night meal I could have at home. Except my meal was shared with my son, who by the way makes a great date. I do love our mother and son dinner dates!

This was really simple to make too! So if you’re looking to have a date night dinner at home, or just a great meal with your family, give this a try!

Ingredients:

  • 2 boneless skinless Chicken Breasts
  • 2 slices Provolone cheese
  • 1 5oz container of fresh Baby Spinach
  • 4 clove minced Garlic
  • Smoked Paprika
  • Sea Salt
  • Pepper
  • 1 Tbs Olive Oil
  • Toothpicks

How to Make Spinach Provolone Stuffed Chicken Breast:

First sauté the garlic in some olive oil for 1-2 minutes. Add in the baby spinach and sauté 2-3 minutes until spinach is cooked down.

Carefully butterfly the chicken breasts making sure you don’t cut them all the way through. Then place a slice of Provolone Cheese over each piece of chicken.

butterflied chicken breasts

If your Chicken Breasts are larger in size, feel free to add 2 slices of cheese to each one. The cheesier the better right?!

Then add the cooked Spinach and Garlic on top of the cheese.

butterflied chicken with provolone, spinach and garlic
sealing the chicken breasts with toothpicks

Gently fold the chicken over in half and make sure everything is stuffed nicely inside. Seal the edges with toothpicks.

Place the chicken on a greased baking pan. Sprinkle with Sea Salt, Pepper and Smoked Paprika.

Bake at 425F for 30 minutes or until chicken is cooked through. The internal temp of the chicken breast should be 165F.

spinach and provolone stuffed chicken in a baking dish

Common Questions:

Can I use a different cheese? – Yes, you can use whatever your favorite cheese might be. Some suggestions would be Cream Cheese, Pepper Jack, Mozzarella, Cheddar, or Feta.

Can I use Frozen Spinach? – Frozen Spinach works as long as you thaw it and squeeze the excess liquid out of it first.

Can I use different seasonings? – Absolutely! Use whatever your favorite seasoning is. Check out our comment section, there are a few suggestions such as using Italian seasoning, Rosemary etc.

Can I use other greens? – You could use Arugula, Kale, or Swiss Chard to name a few.

spinach and provolone stuffed chicken breast on a plate

Storing Stuffed Chicken Breast:

Refrigerating: After you baked your stuffed chicken breasts, store them in an airtight container in the fridge for 3-5 days.

Freezer: Once you bake your stuffed chicken breasts, allow them to cool down completely. Wrap each one in plastic wrap and place them in a freezer ziplock bag. When you’re ready to eat, thaw the stuffed chicken breasts in the fridge overnight. Bake them in the oven covered on 325F, until they are warmed up, about 10-15 minutes. Frozen stuffed chicken breasts will last 2-3 months in the freezer.

spinach and provolone stuffed chicken breast

What can I serve with Stuffed Chicken Breast?

  • Roasted Asparagus with Lemon
  • Sweet Potato Fritters
  • Roasted Garlic Cauliflower
  • Lemon Chive Pesto Gnocchi
  • Roasted Rosemary Potatoes in Foil
  • Kale Quinoa Salad with Roasted Squash
  • Garlic Parmesan Spaghetti Squash
spinach and provolone stuffed chicken breast

Other Chicken Recipes:

  • Creamy Chicken Sausage and Spinach Pasta
  • The Best White Chicken Chili
  • Grilled Mojo Spatchcock Chicken
  • Asian Chicken Lettuce Wraps
  • Instant Pot Chicken Fajita Soup
  • Air Fryer Buffalo Chicken Thighs
  • Greek Lemon Chicken Rice Soup
  • Prosciutto Wrapped Chicken Stuffed with Brie and Rosemary
spinach and provolone stuffed chicken breast

If you try this recipe let me know what you think! Leave a comment, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up.

Cheers!

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Spinach and Provolone Stuffed Chicken Breast

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★★★★★

4.6 from 36 reviews

This Spinach and Provolone Stuffed Chicken Breast recipe is low carb, easy to make and so flavorful! This meal comes together in about 30 minutes, making it perfect for those busy nights. 

  • Author: Sara
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 2 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Ingredients

Units Scale
  • 2 boneless skinless Chicken Breasts butterflied
  • 2 slices Provolone cheese
  • 1 5oz container of fresh Baby Spinach
  • 4 clove minced Garlic
  • Smoked Paprika
  • Sea Salt
  • Pepper
  • 1 Tbs Olive Oil
  • Toothpicks

Instructions

  1. Preheat oven to 425 degrees.
  2. In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes.
  3. Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.
  4. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.
  5. Place a slice of Provolone cheese over each chicken breast.
  6. Add Spinach and garlic on top of cheese.
  7. Fold chicken in half like a sandwich keeping the stuffing in.
  8. Seal the edges with toothpicks.
  9. Place on greased baking dish.
  10. Sprinkle top of chicken with paprika, salt, and pepper.
  11. Bake uncovered 30 Minutes or until cooked through.
  12. Enjoy!

Notes

Cooking time will vary depending on the size of your chicken breast. The internal temp of the chicken breast should be 165F before serving.

Keywords: Spinach and Provolone Stuffed Chicken Breast, Spinach Provolone Chicken Breasts, spinach provolone chicken, chicken, baked chicken, low carb, keto, gluten free

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spinach and provolone stuffed chicken breast

This post and recipe was originally published Oct 15, 2015 and has been modified on Dec 23, 2022.

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Filed Under: Gluten free, Main Course, Most Popular Recipes, Video Recipes Tagged With: Baked Spinach Provolone Chicken Breasts, chicken, dinner, garlic, gluten free, gluten free recipes, healthy recipes, Low Carb, Olive Oil, paparika, pink himalayan salt, provolone, spinach, Spinach and Provolone Stuffed Chicken Breast, spinach provolone chicken, stuffed chicken, tastefulventure

Reader Interactions

Comments

  1. Erin

    December 28, 2015 at 2:26 pm

    Hi Sarah!
    Can the baked spinach provolone chicken breast be frozen?

    Thanks,
    Erin

    Reply
    • Sara

      December 29, 2015 at 10:00 am

      Yes Erin, you can buy the frozen chicken breasts and thaw them before cooking. 🙂

      Reply
      • Erin

        December 29, 2015 at 3:48 pm

        Lol, I meant can you freeze left overs or batch cook and freeze? Thanks!

        Reply
        • Sara

          December 30, 2015 at 6:50 am

          Hey Erin, sorry I misunderstood you, lol. You probably could freeze the left overs, but not sure if the taste would be the same once re-heated. If you try it let me know how it is! 🙂

          Reply
          • Debra

            December 9, 2017 at 3:29 pm

            I make them up ahead of time and freeze before cooking, saves a lot of time and still taste great.

          • Sara

            December 11, 2017 at 6:16 am

            Great idea Debra!

      • Lisa

        May 1, 2017 at 5:41 pm

        Turned out great ….used fiesta cheese n garlic salt n mrs dash onion. Mix….with spagetti. N garlic bread..hibby loved. It…thanks.

        Reply
        • Sara

          May 1, 2017 at 6:44 pm

          Wow that sounds great! 🙂

          Reply
    • alyson spagnuolo

      February 22, 2017 at 9:12 am

      Yes, if all the ingredients are fresh.

      Reply
    • alyson spagnuolo

      February 22, 2017 at 9:13 am

      Yes Erin, if all the ingredients are fresh.

      Reply
    • Saturian Ferrell

      September 29, 2017 at 1:57 pm

      Hi can you use any other greens like collard, turnip, mustard etc. I don’t eat spinach like that but it looks amazing.

      Reply
      • Gwen

        February 7, 2018 at 10:55 am

        Of course

        Reply
  2. Stacey

    December 29, 2015 at 7:00 am

    Looks great I’m gonna make this !

    ★★★★★

    Reply
  3. Valarie

    December 29, 2015 at 7:00 pm

    I made this for dinner tonight. Oh my gosh…so delicious and so very easy. I did add a little dried basil and rosemary to the spinach. My husband says thank you 100 times for posting this recipe.

    ★★★★★

    Reply
    • Sara

      December 30, 2015 at 6:50 am

      Hey Valarie, That’s awesome so glad you guys liked it! 🙂

      Reply
      • Jeff

        September 17, 2016 at 4:31 pm

        I also made this with my own little ‘twists’ a couple of times! The first time I just added some halved grape-tomatoes to the spinach (do not sauté the tomatoes…add when stuffing the chicken breasts and then bake as usual). Gives it a somewhat ‘bruschetta’ taste. Delicious!! The second time, I added basil and some other Italian seasonings when I sautéed the spinach as well as scallions, stuffed the chicken breasts and then battered them twice using Italian bread crumbs topped them with mozzarella and baked as per usual. NOTHING but scrumptious feedback from the family!

        Ps. I’ve also thought of adding just a bit of ginger root to see what kind of ‘twist’ that might add!

        ★★★★★

        Reply
        • Sara

          September 18, 2016 at 8:33 am

          Hey Jeff, All of those versions you made with the chicken sound amazing! I love to hear what people come up with! 🙂

          Reply
  4. Yanet

    January 26, 2016 at 8:46 pm

    I’m making this for dinner tonight I’ll let you know how it turns out. But I looks good anyways.

    Reply
  5. Ruth

    February 4, 2016 at 1:04 pm

    Can frozen spinach (thawed) be used?

    Reply
    • Sara

      February 4, 2016 at 1:19 pm

      Yes Ruth you could certainly use frozen spinach that is thawed instead:)

      Reply
    • alyson spagnuolo

      February 22, 2017 at 9:15 am

      Yes, but thawed and dried.

      Reply
  6. donna

    February 9, 2016 at 6:32 pm

    made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!

    Reply
    • Sara

      February 9, 2016 at 7:05 pm

      That’s great to hear Donna! 🙂

      Reply
  7. Gee

    February 15, 2016 at 7:56 pm

    Did you baked this covered or uncovered?

    Reply
    • Sara

      February 15, 2016 at 8:55 pm

      I baked this uncovered.

      Reply
  8. Nat

    February 17, 2016 at 1:36 pm

    I made this yesterday and it was a hit. I will definitely make again and again.

    ★★★★★

    Reply
    • Sara

      February 18, 2016 at 7:13 am

      Great to hear Nat!

      Reply
  9. Anna-Marie Mars

    February 18, 2016 at 7:02 am

    I made this last night for my 16 yo twins and husband – and they loved it. So easy and perfect. Thanks for sharing.

    Reply
    • Sara

      February 18, 2016 at 7:14 am

      So glad you all loved it, Anna-Marie!

      Reply
    • Lisa

      February 18, 2018 at 6:12 pm

      What sides did you use

      Reply
  10. Evelina

    February 25, 2016 at 7:56 pm

    Made this tonight, hubby and I both loved it! I also added fresh diced tomatoes and some Italian seasoning inside. Thanks for the recipe!

    Reply
    • Sara

      February 29, 2016 at 7:16 am

      Hi Evelina, That’s great to hear! You’re Welcome:)

      Reply
  11. Maria

    March 3, 2016 at 3:34 pm

    SO easy and SO delish! We love garlic so I sautéed the spinach in garlic infused garlic oil from Trader Joe’s and still added the minced. Husband and I give two thumbs UP! Thanks! 🙂

    ★★★★★

    Reply
  12. Andrea Araoz

    April 5, 2016 at 12:17 pm

    I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks!

    Reply
    • Sara

      April 5, 2016 at 4:49 pm

      That sounds great Andrea, I’ll have to try your twist on it! 🙂

      Reply
  13. Sandi

    April 16, 2016 at 3:39 pm

    My store had a sale on boneless skinless tenders instead of breasts, so I think I will try this as more of a layered dish! Can hardly wait!

    Reply
    • Sara

      April 16, 2016 at 5:59 pm

      That’s awesome Sandi, let me know how it turns out!

      Reply
  14. Bongie

    April 21, 2016 at 1:58 pm

    What other kind of cheese can I use if u don’t have provolone?

    Reply
    • Sara

      April 21, 2016 at 2:52 pm

      You can use any kind of cheese…but I recommend Provolone, it gives it such an amazing flavor!

      Reply
  15. Karon

    April 28, 2016 at 9:39 pm

    I made this for dinner tonight. Yummy! And so easy. Thanks for a great recipe!

    Reply
    • Sara

      April 29, 2016 at 8:17 am

      You’re welcome Karon, so glad to hear it!

      Reply
  16. Sandra

    June 17, 2016 at 9:44 pm

    So I made three: One left alone and made as per recipe instructions, one with grated parmesan cheese sprinkled on top (added when there was ten minutes left), and the third with parmean and some balsamic glaze. All variants were great, and I’ll be making it again (might add some balsamic to the spinach mix next time and see what happens).
    Thanks for posting!

    ★★★★★

    Reply
    • Sara

      June 18, 2016 at 5:51 am

      That sounds great Sandra, love the variety!

      Reply
  17. Niki

    July 4, 2016 at 10:55 pm

    This was delish!! we added a baked potato to it, really yum!!!!

    ★★★★★

    Reply
    • Sara

      July 5, 2016 at 11:51 am

      Thanks Niki, glad you liked it!

      Reply
  18. Ana Mejia

    July 10, 2016 at 6:52 pm

    I was wondering, can you defrost the chicken prep amd refeeeze? Would love to hear anyone’s comments.

    Reply
    • Charlie T

      July 30, 2016 at 12:18 am

      Defrosting the chicken, prepping and refreezing is not something I would recommend, due to the bacteria developing once thawed and prepped. Even if thawed in the refrigerator, I would be very wary of using that process, as the risks involved seem a bit to high in regards to the time saved. A safer option would be to buy chicken that is not frozen, prep, then freeze that.

      That said, this is a great recipe, and very delicious. It leaves a lot of room to play around with it, but is quite nice as is.

      ★★★★

      Reply
  19. josianne cilia

    July 29, 2016 at 3:33 am

    hello when you put the chicken in the oven dish you don”t put any liquid in the dish?so it won”t get stuck to the dish?

    Reply
    • Sara

      July 30, 2016 at 12:20 am

      Hey Josianne, I just sprayed non-stick olive oil spray on the oven dish, nothing stuck to the pan:)

      Reply
  20. Mette

    August 3, 2016 at 4:50 am

    Serving suggestions? ?

    Reply
    • Sara

      August 3, 2016 at 10:03 am

      The serving size for this recipe is for 2 people.

      Reply
    • Jeff

      September 17, 2016 at 4:37 pm

      A rice pilaf and asparagus go very nicely and make do a very healthy meal!

      ★★★★★

      Reply
  21. Sherry

    September 1, 2016 at 8:42 pm

    I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.

    Reply
  22. Kerri

    September 12, 2016 at 6:46 pm

    Super Easy! My boyfriend loved it! Will definitely make again and again! Thank you!

    Reply
    • Sara

      September 12, 2016 at 10:02 pm

      Thanks Kerri, so glad you both liked it!

      Reply
  23. Madge Adams

    September 13, 2016 at 11:43 am

    Somehow I missed the temperature to bake the chicke. This really iced sounds delicious and easy yo make. Can’t wait to try it.

    Reply
    • Sara

      September 13, 2016 at 6:03 pm

      Hey Madge, Bake it at 425 degrees for 30 minutes. 🙂

      Reply
  24. Krystle

    September 15, 2016 at 1:09 am

    Hi just wondering, if this is diabetic friendly? It looks delish and am wanting to try it 🙂

    Reply
    • Sara

      September 15, 2016 at 12:58 pm

      Hi Krystle, The nutritional information is posted underneath the recipe for you to decide if this fits into your diet, if you’re unsure of something you can always consult your physician.

      Reply
  25. Jeff

    September 17, 2016 at 4:39 pm

    Although I’m new here, I really like this forum and the people here seem so friendly and complimentary to one another. I think I’ll stick around (pardon the cooking pun 😉 )

    Reply
  26. Patricia

    September 30, 2016 at 7:59 pm

    Made this for my husband one night and needless to say it’s on the menu again this week. Thank you, it was very easy and most of all delicious!!

    Reply
    • Sara

      October 1, 2016 at 12:26 pm

      So glad to hear this Patricia! 🙂

      Reply
  27. Shelly

    October 2, 2016 at 2:34 am

    This is one of the best chicken recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.

    Reply
    • Sara

      October 2, 2016 at 8:30 am

      Thanks Shelly! 🙂

      Reply
  28. Lynn

    October 2, 2016 at 4:04 pm

    I don’t like cooked spinach so I wonder if there another vegetable I can use in its place? This is one of the easiest low carb recipes I have seen. I’m single and don’t like cooking just for me, especially after a long work day. This seems so quick & easy that I can see making it even during the week.

    Reply
    • Sara

      October 3, 2016 at 7:53 am

      Hey Lynn, some of the people in the comments above said they used Basil and Tomatoes, I think that would be delish!

      Reply
  29. Dana Brown

    October 14, 2016 at 6:58 pm

    Made this with pork chops instead of chicken breasts. It turned out super yummy!!!! Will definitely be adding this to our weekly meal plan. Thanks for sharing!

    ★★★★★

    Reply
    • Sara

      October 15, 2016 at 6:14 am

      Oooohhhh that sounds good Dana!

      Reply
  30. Cassie

    October 31, 2016 at 12:12 pm

    Hi Sara!

    I made this last night and it is delicious! Just wondering what is considered one serving for the nutritional information? Is that 2 prepared chicken breasts?

    Thanks

    Reply
    • Sara

      October 31, 2016 at 7:47 pm

      Hey Cassie, The recipe is for 2 Chicken Breasts, so the nutrition facts listed is per serving or for each Chicken Breast. Hope that makes sense:)

      Reply
  31. Ray

    November 10, 2016 at 9:50 am

    Hello Sarah,

    Can the garlic be substituted for another ingredient?

    Reply
    • Sara

      November 10, 2016 at 1:20 pm

      Hi Ray, You could substitute it with Shallots, that would be good too. 🙂

      Reply
  32. Diana

    November 16, 2016 at 6:10 pm

    I made this last week and loved it!!!!

    Reply
    • Sara

      November 16, 2016 at 6:20 pm

      Thanks Diana, so glad you enjoyed it!

      Reply
  33. Kelsey

    December 19, 2016 at 12:01 pm

    I tried this last night, and we loved it! Once it was cooked I added sauteed mushrooms + grated parmesan and baked an additional 5 minutes (because I can eat mushrooms on almost everything). Will definitely be making again. It’s perfectly filling without feeling like you gained 10lbs.

    ★★★★★

    Reply
    • Sara

      December 19, 2016 at 4:46 pm

      Kelsey, your additions sound delicious! 🙂

      Reply
  34. Stephanie

    January 2, 2017 at 12:57 pm

    What temp do you cook this on and for how long? Can’t wait to try!!!

    Reply
    • Sara

      January 3, 2017 at 7:10 am

      Hey Stephanie, bake at 425 degrees for 30 minutes. The full recipe instructions are also listed above:)

      Reply
  35. Kim

    January 2, 2017 at 10:17 pm

    I want to try, but why don’t you season the chicken with salt and pepper? I’m wondering how it will taste with no seasoning.

    Reply
    • Sara

      January 3, 2017 at 7:11 am

      Hey Kim, I personally don’t think it needs any extra seasoning, it’s so flavorful just the way it is. But as with any recipe, you can make it your own by using whatever seasonings you prefer:)

      Reply
  36. John

    January 23, 2017 at 3:53 pm

    Do you salt the chicken? I don’t see that in the recipe anywhere Thanks!

    Reply
    • Sara

      January 23, 2017 at 4:56 pm

      Hey John, I personally don’t think it needs salt, it’s so flavorful as is. 🙂

      Reply
  37. Kim

    January 25, 2017 at 9:24 am

    Made the chicken for my meal prep and I can’t wait to taste it. Easy recipe thanks for posting it!

    Reply
  38. Erika

    February 28, 2017 at 5:03 pm

    With a few little add ons this was DELICIOUS. I used 2 pc of thin sliced chicken breast instead of a wbole breast butterflied cut. I am hispanic so seasoning is everything. I seasoned the chicken with a little bit salt, onion and garlic powder. Once everything was layered, I sprinkled some black pepper and paprika. Luckily, I only made one, otherwise……. ,? ?

    Reply
    • Sara

      February 28, 2017 at 5:41 pm

      That sounds yummy Erika! 🙂

      Reply
  39. Dianne

    March 11, 2017 at 10:14 am

    Asparagus instead of spinach is great to. Or even colorful peppers.

    Reply
    • Sara

      March 11, 2017 at 12:59 pm

      That sounds good Dianne! Did you pre cook the Asparagus or Peppers?

      Reply
  40. Jennifer

    March 11, 2017 at 3:52 pm

    Love the receipt but I added mushrooms and rostisserie chicken seasoning

    ★★★

    Reply
    • Sara

      March 11, 2017 at 5:11 pm

      That sounds great Jennifer! 🙂

      Reply
  41. Denise

    March 20, 2017 at 11:17 am

    Just ran across this recipes. Everyone loved it. Easy prep and cook for a weekday meal. Thank you.

    ★★★★★

    Reply
    • Sara

      March 20, 2017 at 1:39 pm

      Awesome Denise, so glad you all liked it!

      Reply
      • Lisa

        February 18, 2018 at 6:14 pm

        What side do you recommend

        Reply
        • Sara

          February 19, 2018 at 10:11 am

          Hi Lisa, here’s a few options for you…

          https://tastefulventure.com/roasted-asparagus-lemon/

          https://tastefulventure.com/roasted-brussels-sprouts-with-lemon-and-ginger/

          https://tastefulventure.com/roasted-garlic-cauliflower/

          https://tastefulventure.com/roasted-rosemary-red-potatoes-in-foil/

          Reply
  42. Anita

    March 23, 2017 at 5:13 pm

    Made this for dinner tonight. DELICIOUS!!

    ★★★★★

    Reply
  43. Maria Torrez

    April 13, 2017 at 1:15 pm

    This recipe was on point. I added pesto sauce too. Yum!

    Reply
  44. Maria Torrez

    April 13, 2017 at 1:17 pm

    Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!

    ★★★★★

    Reply
  45. Deep Web

    April 19, 2017 at 11:28 am

    “My Mom and I decided to make some chicken and dumplings. Your recipe stuck out to us as we were surfing the web. We followed your instructions exactly. The outcome was DELICIOUS! I had a newly purchased box of Bisquick flour which helps, I think. In addition, we grow fresh herbs and used our garden parsley!

    I really enjoyed going through your blog and I am looking forward to trying more of your recipes.

    I’ve been gluten free for health reasons for over 7 years. It has made a huge difference in my life. I had lots of hip pain and bloating and YUCK… A few months after I started really working at it (when I was done crying about pizza crust) I felt an amazing difference.

    ★★★★★

    Reply
  46. Cynthia

    April 19, 2017 at 6:43 pm

    This was my first time ever making stuffed chicken before and it came out delicious!! I added some sautéed onions as well with the spinach and garlic, I would say that mushrooms would be a good touch too!!

    ★★★★★

    Reply
    • Sara

      April 24, 2017 at 9:17 am

      Yes I’ve actually made something similar using Mushrooms and Swiss, very good! Glad you liked this:)

      Reply
      • Lacy

        September 21, 2017 at 4:46 pm

        I’d LOVE to see that particular recipe! I’m already planning on adding mushrooms and contemplated using Swiss rather than provolone. But then I saw someone ask about subbing the cheese and you adamantly suggested that you thought provolone worked best, so I stuck with it. But PLEASE! Email me or post the chicken stuffed with mushrooms and Swiss that you mentioned above! It sounds wonderful! lacy521@gmail.com

        ★★★★★

        Reply
        • Sara

          September 22, 2017 at 6:09 am

          Hey Lacy, here is that other version I made: https://tastefulventure.com/pesto-mushroom-swiss-stuffed-chicken-breasts/ Enjoy! 🙂

          Reply
    • Lacy

      September 21, 2017 at 4:42 pm

      How much of an onion? Half? 1/4?

      ★★★★★

      Reply
  47. Brenda

    April 30, 2017 at 12:33 pm

    Made this last night. Very easy. Sautéed fresh spinach, stuffed the chicken and placed back in the same oven safe skillet and baked. All about the easy clean up! Delicious,will make again.

    ★★★★

    Reply
    • Sara

      April 30, 2017 at 5:56 pm

      Awesome Brenda, glad you liked it! 🙂

      Reply
  48. Zoe

    May 15, 2017 at 1:58 pm

    This sounds so delicious and easy! Definitely trying this tomorrow… Would it still taste good with any other supermarket-bought-sandwich-cheese?

    Reply
    • Sara

      May 15, 2017 at 4:46 pm

      Hey Zoe, You could use whatever cheese is your favorite:)

      Reply
  49. Kimberly

    May 30, 2017 at 5:20 pm

    Yumm!!! I’m trying this out tonight, this was a recipe I happened to have all the ingredients for right in my fridge! Yay! Thank you

    Reply
    • Sara

      May 30, 2017 at 8:30 pm

      That’s awesome, I love when that happens! 🙂

      Reply
  50. Tim I.

    June 10, 2017 at 6:03 pm

    Making this tonight for my wife and I as were starting our low carb diet. Looks like a fun recipe to play around with!

    Reply
    • Sara

      June 11, 2017 at 4:27 pm

      Hey Tim, That’s awesome! Yes so many variations you could do to this!

      Reply
      • Tim Ivers

        June 11, 2017 at 5:51 pm

        Ok, it was fantastic and easy. Threw in broccoli and mushrooms halfway through and parm over the top. Delish! Tonight were doing it with mozzarella tomato and basil!

        Reply
        • Sara

          June 11, 2017 at 5:54 pm

          Yum that sounds delish! What time is dinner? 🙂

          Reply
  51. Lindsey

    June 14, 2017 at 12:47 pm

    Made it tonight with parmesan and mozzarella and some bacon sprinkles. Oh boy, my boyfriend just about proposed once he had a bite. He can’t stop talking about this chicken. I’m looking at all the fun twists people have mentioned in the comments and I’m definitely going to make this again- and soon!
    ( the bacon didn’t add much and I found its flavor distracting to the overall taste, but the different cheeses were great!)

    Reply
    • Sara

      June 14, 2017 at 10:04 pm

      That sounds amazing! Good way to get your boyfriend to propose! 😉

      Reply
  52. Michele

    June 27, 2017 at 3:14 pm

    Can this be baked at a lower temp, i.e. 375? If so, for how long? I want to make this for company later in the week and my sides need to bake at a lower temp than 425.

    Reply
    • Sara

      June 27, 2017 at 6:40 pm

      Hi Michele, I would cook it at least 45 minutes at the temp you’re suggesting. Just make sure the minimum internal temperature of the chicken breast is 165 °F.

      Reply
  53. Megan

    July 5, 2017 at 12:23 pm

    Im really wondering how this might taste witha little buffalo sauce inside with cheese and spinach

    Reply
    • Sara

      July 6, 2017 at 11:19 am

      Ooh, that sounds really good Megan!

      Reply
  54. Ayesha Atif

    July 9, 2017 at 6:58 am

    Hi dear , I baked it for my hubby .He really liked it , was really delious.???

    Reply
    • Sara

      July 9, 2017 at 10:33 am

      That’s so great to hear Ayesha! 🙂

      Reply
  55. Àyesha Atif

    July 16, 2017 at 9:48 am

    Hi sara, i want to freeze some chicken n fish for my hubby as i m going to home country for a month and hubby is on diet.please guide me how should i make salmon fish n chicken in different ways to freez.As ur recepies r very simple n easy to make.
    Thanks in advance
    Regards
    Ayesha Atif

    ★★★★★

    Reply
    • Sara

      July 17, 2017 at 7:33 pm

      Hi Ayesha, I do not freeze all of my recipes so I cannot answer this question. Please use your best judgment for freezing and reheating.

      Reply
  56. Michelle

    July 17, 2017 at 6:55 pm

    Hi after I prepared everything I didn’t see that the spinach was cooked before hand. Will it still taste the same??

    Reply
    • Sara

      July 17, 2017 at 7:28 pm

      Hi Michelle, probably not. It only takes a few minutes to saute the spinach though:)

      Reply
  57. Vikram

    July 22, 2017 at 1:37 am

    Sorry I’m a complete noob at baking… What temperature do I set the oven to ? I’m terrified the chicken will turn into a rubber sheet.

    Reply
    • Sara

      July 22, 2017 at 9:24 am

      Hi Vikram, The full recipe is listed above the comments thread. Bake at 425 for 30 minutes. 🙂

      Reply
  58. Eileen

    September 13, 2017 at 12:39 pm

    This is just too healthy. Lol. I just had to drizzle them with a creamy white wine sauce. Delicious!

    Reply
    • Sara

      September 13, 2017 at 3:08 pm

      That sounds amazing Eileen! Everything in moderation, right?! 😉

      Reply
  59. Cindy

    September 19, 2017 at 12:30 pm

    I’m making this tonight, what ideas as the side dish

    Reply
    • Sara

      September 19, 2017 at 1:39 pm

      Hi Cindy, Here are some ideas for easy side dishes to go with this: 🙂

      https://tastefulventure.com/roasted-asparagus-lemon/

      https://tastefulventure.com/roasted-brussels-sprouts-with-lemon-and-ginger/

      https://tastefulventure.com/baked-butternut-squash/

      Reply
  60. Alissa

    September 21, 2017 at 8:07 pm

    My husband and I did not enjoy this recipe at all, which is really disappointing because it looked SO absolutely delicious but turned out really tasteless 🙁 I even used more spices, garlic, and a dash more salt, but still to no avail. We are currently counting heavily on sun dried tomato pesto to save our taste buds while not letting the food go to waste.

    ★

    Reply
  61. Mike

    September 26, 2017 at 3:12 pm

    My oven is very hot when baking anything. I would like to bake this recipe at 350° for 40 minutes. The chicken seems to be more tender.

    ★★★★

    Reply
  62. Joanne

    October 5, 2017 at 5:24 pm

    My husband absolutely loved this recipe. In fact, I’m making it for the third time. I would like to drop by and say how awesome this recipe is. The first try, since I didn’t have provolone, I used mozarella cheese instead and it turned out great. I bought provolone the second time and it was equally yummy. So easy yet so delish.

    ★★★★★

    Reply
    • Sara

      October 6, 2017 at 6:14 am

      Thanks Joanne, I love your feedback! 🙂

      Reply
  63. Nicolle Walters

    October 20, 2017 at 8:22 pm

    I found this recipe on Pinterest and bought both Provolone and Havarti to try it out! Full disclosure: I’m a vegetarian who enjoys cooking meat, but don’t care for it, so never taste it (born and raised veg). I rely on the feedback of others.

    I meant to look through comments because it helps to tweak the recipe before you try it, but then had an interruption and forgot! I came back and read them after dinner and thought it was interesting to note the comments about seasoning. I made it for two adults and a 16-year old. One adult thought it was good, the other went to the cupboard and got the salt. The 16-year old boy just scarfed it down!

    So it seems to be pretty split. If you like salt and other seasonings, you might want to salt the filleted chicken breast before adding cheese and spinach.

    The consensus all around was that it would have benefited from more cheese so next time perhaps I’ll do two slices (perhaps the slices I bought were thin) and just a bit of seasoning. It was also proposed to add the second slice of cheese to the top (as the picture seemed to suggest).

    I was puzzled by one thing. I cooked it for the suggested 30 minutes at 425 degrees but at the end of the time, it was still very pale looking (the meat-eaters thought it looked anemic), not browned. I added 5 minutes to the timer, then broiled it for another two. I think I may have dried it out too much. Suggestions? We’re in Colorado so elevation, perhaps?

    I will definitely make it again! Sorry so wordy!

    ★★★★

    Reply
  64. BklynBabs

    October 23, 2017 at 8:37 am

    This dish is amazing. I’ve made it several times for hubby and myself. It has to be one of my favorite chicken dishes. Not only is it so easy but it tastes like something you would get at a 5 star restaurant. I’ve made it for company and got only rave reviews. I’ll be cooking this for my sons family and can’t wait for them to taste it. Thank you for sharing. My mouth is watering just thinking of it!!!

    ★★★★★

    Reply
    • Sara

      October 23, 2017 at 8:47 am

      Wow, thank you so much for the wonderful comment! So glad you liked it:)

      Reply
  65. Diane Clark

    October 27, 2017 at 12:37 pm

    Chicken provolone spinach was ok. I do not recommend recommend Chicken was dry

    Reply
  66. EasyRoasted5

    December 9, 2017 at 3:36 am

    Baked Spinach Provolone Chicken Breasts! was always a staple for dinner. I remember how much my grandma loved her Baked Spinach Provolone Chicken Breasts! She’d make it for dinner at least once a month, and the family would come running. What’s not to love?Baked Spinach Provolone Chicken Breasts! and chicken is pretty much the bomb diggity of chicken.

    Reply
  67. Alaine

    December 15, 2017 at 3:46 am

    Looks amazing! I’d like to try this in my new Insta Pot..probably after the holidays!

    Reply
    • Sara

      December 15, 2017 at 5:39 am

      Hi Alaine, If you try this in your Instant Pot let us know how it works out! Cheers!

      Reply
  68. Veronica

    December 16, 2017 at 7:07 pm

    Made this tonight. Easy & healthy but I agree with those who recommend more seasoning. Next time I will try to add the tomatoes, onion with some salt.

    ★★★

    Reply
  69. Jessica

    January 15, 2018 at 9:41 pm

    Tried this recipe for dinner tonight. Added a little extra seasoning to the meat, but it was delicious!!! Thank you so much for sharing!! I will definitely be trying some of your other recipes! Thanks again!!!

    Reply
    • Sara

      January 16, 2018 at 5:41 am

      Thanks Jessica! 🙂

      Reply
  70. Chrissy

    January 18, 2018 at 10:24 am

    Do you think this recipe would work with feta cheese instead of the provolone?

    Reply
    • Sara

      January 18, 2018 at 11:44 am

      Hi Chrissy, Yes I think that combo would be great as well! Let me know how it comes out:)

      Reply
  71. Pattie

    January 31, 2018 at 4:44 pm

    Has anyone traded spinach for broccoli? I assume I should par cook the broccoli first…

    Reply
  72. Chosen2Prayer

    February 3, 2018 at 8:12 pm

    I tried this tonight and it was AWESOME!! But the Texan in me added one Zumo Sausage Chopped very small, I saute it with the spinach and added some peppers it was Amazing!…and it was a hit with my family . Oh, the side was red potatoes saute in butter and a little Olive Oil with onions also.

    ★★★★★

    Reply
    • Sara

      February 4, 2018 at 4:41 pm

      That sounds amazing!!

      Reply
  73. Kristin

    February 23, 2018 at 5:30 pm

    This is one of my go-to recipes to make sure I chock as many veggies in my family as I possibly can. I add sub dried tomatoes, lemon zest, and basil to the sautéed spinach mixture. Serve with another veg or a salad and this dinner is a hit. Thank you!

    Reply
    • Sara

      February 24, 2018 at 11:06 am

      That sounds great Kristin, I’ll have to give this combo a try!

      Reply
  74. Tom OB

    February 26, 2018 at 8:04 pm

    I thought I had provolone in the fridge. I did not! So, I combined some Muenster and Gouda with thin slices of fresh parmesan. I added a bit of fresh parsley and onion to the spinach sauté. I’ll let you know how it goes.

    ★★★★★

    Reply
    • Sara

      February 27, 2018 at 5:24 am

      That sounds super good Tom, let me know how it turns out!

      Reply
  75. Tom

    February 27, 2018 at 7:33 pm

    It was good! Different but good!

    I like changing things up. I am trying low carb and fasting for lent.

    Grew up in my Italian grandmother’s kitchen. People ask me for recipes but I do her stuff by feels.

    ★★★★★

    Reply
    • Sara

      February 27, 2018 at 8:00 pm

      That’s great to hear Tom! 🙂

      Reply
  76. Marla

    March 12, 2018 at 9:27 am

    Can I use thin chicken breasts then top with provolone, spinach and bake? So no chicken breast on top to make it ‘stuffed’? If so, how long would I cook and at what Temp?

    Reply
    • Sara

      March 12, 2018 at 9:53 am

      Hey Marla, Depending on how thin your Chicken Breasts are will depend on cook time. Check for doneness after 10-15 minutes and eyeball it from there. I’m not sure if you will get the same results with the cheese and spinach on top of the chicken though, I’m thinking the cheese may get burnt. If you do try this method, let me know the results!

      Reply
  77. Sharon Newman

    March 14, 2018 at 2:56 pm

    Delicious! Doubled recipe! Added diced onions to garlic and spinach stuffing! Definitely a keeper! Thanks for sharing!

    ★★★★★

    Reply
    • Sara

      March 14, 2018 at 4:33 pm

      Thanks Sharon! 🙂

      Reply
  78. Celia Saenz

    March 21, 2018 at 2:38 pm

    Can’t wait to try this tonight! Don’t have provolone cheese but will be using mozarrella and hoping for the best lol.

    Reply
    • Sara

      March 21, 2018 at 3:12 pm

      It should still turn out great Celia! 🙂

      Reply
  79. Lise Valenzuela

    April 5, 2018 at 6:02 pm

    So simple to prepare yet so good! Added a little prepared pesto, sliced mushrooms and sliced tomatoes to my filling , thank you for simplifying an excellent way to cook chicken breasts!

    Reply
    • Sara

      April 5, 2018 at 6:16 pm

      You’re Welcome Lise! 🙂

      Reply
  80. Michelle

    April 20, 2018 at 12:36 pm

    Family did not like at all. Needs more flavor…

    ★★

    Reply
  81. brittany

    April 29, 2018 at 2:48 pm

    If I use frozen spinach do I still need to cook it in a pan after I thaw and dry it?

    Reply
    • Sara

      April 30, 2018 at 9:18 am

      Hi Brittany, I don’t think you would need to. Let me know how it turns out that way!

      Reply
  82. Lav

    April 30, 2018 at 8:43 pm

    There’s alot of water after cooking for 30 mins – is this normal?

    Reply
  83. Caitlyn Maddox

    June 29, 2018 at 1:31 pm

    What would you pair with this dish? Pasta or potatoes and what type of vegetable?

    Reply
    • Sara

      June 30, 2018 at 11:07 am

      Hi Caitlyn, you could pair it with your favorite vegetable and some rice:)

      Reply
  84. Briana

    August 7, 2018 at 12:17 am

    Tried this a couple weeks ago and loved it! Made it again tonight! This time, I added shallots and chopped mushrooms to the spinach- as well as (believe it or not) a pinch of nutmeg, which was a delicious touch and brought all the flavors together nicely.

    Thank you 🙂

    ★★★★★

    Reply
    • Sara

      August 7, 2018 at 7:29 pm

      Thank you so much for the wonderful feedback Briana! 🙂

      Reply
  85. June

    September 9, 2018 at 6:28 pm

    Hi there! I have my mom coming to visit so I am going to attempt this recipe because it looks incredibly delicious! (Wish me luck lol)

    I see the recipe is set for 2 servings..now if I have to make 4 servings to feed everyone, obviously I would double the ingredients to have enough but would I also double the cooking time or leave everything the way that it is?

    I apologize if this question is a bit asinine but I would just love to make it right!

    Reply
    • Sara

      September 10, 2018 at 9:06 am

      Hi June, Yes just double everything, same cooking time. Good luck! I’m sure it’ll turn out beautifully for your family:)

      Reply
  86. Emily

    May 30, 2019 at 9:25 am

    Hi! I really want to make this but I only have boneless skinless chicken thighs or chicken tenderloins. Would either of those work? Could I place the spinach and provolone between tenderloins?

    Reply
    • Sara

      May 30, 2019 at 6:11 pm

      Hi Emily, you could try putting the spinach and cheese between 2 pieces of chicken and wrapping it with cooking string to keep it together. You could also wrap it in Prosciutto…YUM! I have a similar recipe for this: https://tastefulventure.com/prosciutto-wrapped-chicken-stuffed-brie-rosemary/ Note cooking time may vary depending on the size of the chicken you’re using.

      Reply
  87. Queen

    December 6, 2019 at 4:21 am

    What a fantastic, delicious meal.
    Just want to say a big thank you!

    Reply
    • Sara

      December 7, 2019 at 1:06 pm

      Thank you so much, this made my day! 🙂

      Reply
  88. Tracy Marlow

    May 7, 2020 at 5:27 pm

    I did salt and pepper the chicken and I only had smoked paprika but this was much better than I anticipated. Thanks for the recipe.

    ★★★★★

    Reply
    • Sara

      May 8, 2020 at 12:33 pm

      You’re welcome Tracy! Glad you liked it:)

      Reply
  89. Dark.Link

    May 20, 2020 at 10:56 am

    Awesome and interesting article. Great things you’ve always shared with us. Thanks. Just continue composing this kind of post.

    Reply
  90. Rose Martine

    November 8, 2020 at 11:27 pm

    Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday ?

    ★★★★★

    Reply
    • Sara

      November 9, 2020 at 10:14 am

      Thank you:)

      Reply
  91. Kim Nguyen

    October 6, 2021 at 10:30 pm

    Awesome! Juice, flavorful, and super, super easy to make! I’m so pleasantly surprised!

    ★★★★★

    Reply
    • Sara

      October 7, 2021 at 2:15 pm

      Thanks so much Kim!

      Reply

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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