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.
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.
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.
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.
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.
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.
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
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
- Blackened Chicken Caesar Salad
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!
Spinach and Provolone Stuffed Chicken Breast
Ingredients
- 2 boneless skinless Chicken Breasts butterflied
- 2 slices Provolone cheese
- 1 5 oz container of fresh Baby Spinach
- 4 clove minced Garlic
- Smoked Paprika
- Sea Salt
- Pepper
- 1 Tbs Olive Oil
- Toothpicks
Instructions
- Preheat oven to 425 degrees.
- In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes.
- Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.
- Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.
- Place a slice of Provolone cheese over each chicken breast.
- Add Spinach and garlic on top of cheese.
- Fold chicken in half like a sandwich keeping the stuffing in.
- Seal the edges with toothpicks.
- Place on greased baking dish.
- Sprinkle top of chicken with paprika, salt, and pepper.
- Bake uncovered 30 Minutes or until cooked through.
- Enjoy!
Karon says
I made this for dinner tonight. Yummy! And so easy. Thanks for a great recipe!
Sara says
You’re welcome Karon, so glad to hear it!
Bongie says
What other kind of cheese can I use if u don’t have provolone?
Sara says
You can use any kind of cheese…but I recommend Provolone, it gives it such an amazing flavor!
Sandi says
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!
Sara says
That’s awesome Sandi, let me know how it turns out!
Andrea Araoz says
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!
Sara says
That sounds great Andrea, I’ll have to try your twist on it! 🙂
Maria says
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! 🙂
Evelina says
Made this tonight, hubby and I both loved it! I also added fresh diced tomatoes and some Italian seasoning inside. Thanks for the recipe!
Sara says
Hi Evelina, That’s great to hear! You’re Welcome:)
Anna-Marie Mars says
I made this last night for my 16 yo twins and husband – and they loved it. So easy and perfect. Thanks for sharing.
Sara says
So glad you all loved it, Anna-Marie!
Lisa says
What sides did you use
Nat says
I made this yesterday and it was a hit. I will definitely make again and again.
Sara says
Great to hear Nat!
Gee says
Did you baked this covered or uncovered?
Sara says
I baked this uncovered.
donna says
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!
Sara says
That’s great to hear Donna! 🙂
Ruth says
Can frozen spinach (thawed) be used?
Sara says
Yes Ruth you could certainly use frozen spinach that is thawed instead:)
alyson spagnuolo says
Yes, but thawed and dried.
Yanet says
I’m making this for dinner tonight I’ll let you know how it turns out. But I looks good anyways.
Valarie says
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.
Sara says
Hey Valarie, That’s awesome so glad you guys liked it! 🙂
Jeff says
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!
Sara says
Hey Jeff, All of those versions you made with the chicken sound amazing! I love to hear what people come up with! 🙂
Stacey says
Looks great I’m gonna make this !
Erin says
Hi Sarah!
Can the baked spinach provolone chicken breast be frozen?
Thanks,
Erin
Sara says
Yes Erin, you can buy the frozen chicken breasts and thaw them before cooking. 🙂
Erin says
Lol, I meant can you freeze left overs or batch cook and freeze? Thanks!
Sara says
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! 🙂
Debra says
I make them up ahead of time and freeze before cooking, saves a lot of time and still taste great.
Sara says
Great idea Debra!
Lisa says
Turned out great ….used fiesta cheese n garlic salt n mrs dash onion. Mix….with spagetti. N garlic bread..hibby loved. It…thanks.
Sara says
Wow that sounds great! 🙂
alyson spagnuolo says
Yes, if all the ingredients are fresh.
alyson spagnuolo says
Yes Erin, if all the ingredients are fresh.
Saturian Ferrell says
Hi can you use any other greens like collard, turnip, mustard etc. I don’t eat spinach like that but it looks amazing.
Gwen says
Of course
Dena says
This was delicious! I tweaked it. I sautéed mushrooms & onions with the spinach. I added a slice of Brie, too. Before baking, I put a layer of Mayo & crushed pork rinds on top of the breasts; it’s a Keto thing.😊
Sara says
That sounds delicious Dena!