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Baked Spinach Provolone Chicken Breasts

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I’m trying something new you guys! Today on the blog it’s Baked Spinach Provolone Chicken Breasts! This meal comes together so easy and cooks in about 30 minutes making it perfect for a busy night after work. Are you drooling yet?! 🙂

These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com

In a hurry? Watch the 60 second recipe video below to learn how to make this! ↓

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!

Also, I’ve been missing my date nights with Cary. He works on a cruise ship as a musician and he’s been gone for like 4 months now, ugh! The first 3 months I was doing ok, just keeping busy with work, creating new recipes for you guys, trying out a new Yoga class, taking some Salsa lessons, and driving my son around to various activities. I figure if I stay busy enough it’ll take my mind off of Cary being gone. Well it only works temporarily. I think this week I hit a wall. Just feeling blah and missing him like crazy.

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!

These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com

First I just sautéed some baby spinach and garlic for a few minutes.

Then carefully butterfly the chicken breasts making sure you don’t cut all the way through.

These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com

Then just place a slice of Provolone Cheese over each piece of chicken and top with the spinach.

These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com

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

These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com

Bake it up, and Yum Yum Yum! Soooo Delicious!

If you like this recipe, try my new Prosciutto Wrapped Chicken Stuffed with Brie and Rosemary!!

These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com

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. 🙂

Bon Appetit!

These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com

Print

Baked Spinach Provolone Chicken Breasts

★★★★★

4.5 from 33 reviews
  • Author: Tastefulventure
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: Gluten Free
Scale

Ingredients

  • 2 boneless skinless Chicken Breasts butterflied
  • 2 slices Provolone cheese
  • 1 5oz container of fresh Baby Spinach
  • 4 clove minced Garlic
  • Dash of Paprika
  • 1 Tbs Olive Oil

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. Place on greased baking dish.
  9. Sprinkle top of chicken with paprika.
  10. Bake uncovered 30 Minutes.
  11. Enjoy!

Baked Spinach Provolone Chicken Breast

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These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com

 

 

These Baked Spinach Provolone Chicken Breasts are Low Carb and so delicious. So simple to make, just butterfly the chicken breasts, add spinach, and provolone cheese. Then just wrap it and bake it! | Tastefulventure.com
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Comments

  3. 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

      • 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

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

    Reply

  10. 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

  11. 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. 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

  13. 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

  16. 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

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

    Reply

    • 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. 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

    • 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. 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. 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

  28. 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

  29. 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

  30. 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

    • 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

  33. 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

  35. 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

    • 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

  38. 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

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

    ★★★★★

    Reply

  45. “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. 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

  47. 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

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

    Reply

  49. 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

  50. 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

  51. 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

  52. 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

    • 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

  55. 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

    • 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

  57. 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

  60. 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. 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. 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

  63. 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. 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

  66. 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

  68. 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. 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

  72. 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

  73. 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

  74. 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

  75. 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

  76. 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

    • 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

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

    Reply

  79. 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

  84. 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

  85. 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

  86. 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

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