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!
Ray says
Hello Sarah,
Can the garlic be substituted for another ingredient?
Sara says
Hi Ray, You could substitute it with Shallots, that would be good too. 🙂
Cassie says
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
Sara says
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:)
Dana Brown says
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!
Sara says
Oooohhhh that sounds good Dana!
Lynn says
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.
Sara says
Hey Lynn, some of the people in the comments above said they used Basil and Tomatoes, I think that would be delish!
Shelly says
This is one of the best chicken recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.
Sara says
Thanks Shelly! 🙂
Patricia says
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!!
Sara says
So glad to hear this Patricia! 🙂
Jeff says
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 😉 )
Krystle says
Hi just wondering, if this is diabetic friendly? It looks delish and am wanting to try it 🙂
Sara says
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.
Madge Adams says
Somehow I missed the temperature to bake the chicke. This really iced sounds delicious and easy yo make. Can’t wait to try it.
Sara says
Hey Madge, Bake it at 425 degrees for 30 minutes. 🙂
Kerri says
Super Easy! My boyfriend loved it! Will definitely make again and again! Thank you!
Sara says
Thanks Kerri, so glad you both liked it!
Sherry says
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.
Mette says
Serving suggestions? ?
Sara says
The serving size for this recipe is for 2 people.
Jeff says
A rice pilaf and asparagus go very nicely and make do a very healthy meal!
josianne cilia says
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?
Sara says
Hey Josianne, I just sprayed non-stick olive oil spray on the oven dish, nothing stuck to the pan:)
Ana Mejia says
I was wondering, can you defrost the chicken prep amd refeeeze? Would love to hear anyone’s comments.
Charlie T says
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.
Niki says
This was delish!! we added a baked potato to it, really yum!!!!
Sara says
Thanks Niki, glad you liked it!