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!
Brenda says
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.
Sara says
Awesome Brenda, glad you liked it! 🙂
Cynthia says
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!!
Sara says
Yes I’ve actually made something similar using Mushrooms and Swiss, very good! Glad you liked this:)
Lacy says
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
Sara says
Hey Lacy, here is that other version I made: http://tastefulventure.com/pesto-mushroom-swiss-stuffed-chicken-breasts/ Enjoy! 🙂
Lacy says
How much of an onion? Half? 1/4?
Maria Torrez says
Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
Maria Torrez says
This recipe was on point. I added pesto sauce too. Yum!
Anita says
Made this for dinner tonight. DELICIOUS!!
Denise says
Just ran across this recipes. Everyone loved it. Easy prep and cook for a weekday meal. Thank you.
Sara says
Awesome Denise, so glad you all liked it!
Lisa says
What side do you recommend
Sara says
Hi Lisa, here’s a few options for you…
http://tastefulventure.com/roasted-asparagus-lemon/
http://tastefulventure.com/roasted-brussels-sprouts-with-lemon-and-ginger/
http://tastefulventure.com/roasted-garlic-cauliflower/
http://tastefulventure.com/roasted-rosemary-red-potatoes-in-foil/
Jennifer says
Love the receipt but I added mushrooms and rostisserie chicken seasoning
Sara says
That sounds great Jennifer! 🙂
Dianne says
Asparagus instead of spinach is great to. Or even colorful peppers.
Sara says
That sounds good Dianne! Did you pre cook the Asparagus or Peppers?
Erika says
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……. ,? ?
Sara says
That sounds yummy Erika! 🙂
Kim says
Made the chicken for my meal prep and I can’t wait to taste it. Easy recipe thanks for posting it!
John says
Do you salt the chicken? I don’t see that in the recipe anywhere Thanks!
Sara says
Hey John, I personally don’t think it needs salt, it’s so flavorful as is. 🙂
Kim says
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.
Sara says
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:)
Elaine Lazar says
I brine chicken breasts prior to cooking. I would for this recipe as well. I would also sauté them rather than bake in order to get browned, crispier chicken.
Stephanie says
What temp do you cook this on and for how long? Can’t wait to try!!!
Sara says
Hey Stephanie, bake at 425 degrees for 30 minutes. The full recipe instructions are also listed above:)
Kelsey says
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.
Sara says
Kelsey, your additions sound delicious! 🙂
Diana says
I made this last week and loved it!!!!
Sara says
Thanks Diana, so glad you enjoyed it!