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!
BklynBabs says
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!!!
Sara says
Wow, thank you so much for the wonderful comment! So glad you liked it:)
Nicolle Walters says
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!
Joanne says
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.
Sara says
Thanks Joanne, I love your feedback! 🙂
Mike says
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.
Cindy says
I’m making this tonight, what ideas as the side dish
Sara says
Hi Cindy, Here are some ideas for easy side dishes to go with this: 🙂
http://tastefulventure.com/roasted-asparagus-lemon/
http://tastefulventure.com/roasted-brussels-sprouts-with-lemon-and-ginger/
http://tastefulventure.com/baked-butternut-squash/
Eileen says
This is just too healthy. Lol. I just had to drizzle them with a creamy white wine sauce. Delicious!
Sara says
That sounds amazing Eileen! Everything in moderation, right?! 😉
Vikram says
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.
Sara says
Hi Vikram, The full recipe is listed above the comments thread. Bake at 425 for 30 minutes. 🙂
Michelle says
Hi after I prepared everything I didn’t see that the spinach was cooked before hand. Will it still taste the same??
Sara says
Hi Michelle, probably not. It only takes a few minutes to saute the spinach though:)
Àyesha Atif says
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
Sara says
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.
Ayesha Atif says
Hi dear , I baked it for my hubby .He really liked it , was really delious.???
Sara says
That’s so great to hear Ayesha! 🙂
Megan says
Im really wondering how this might taste witha little buffalo sauce inside with cheese and spinach
Sara says
Ooh, that sounds really good Megan!
Michele says
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.
Sara says
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.
Lindsey says
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!)
Sara says
That sounds amazing! Good way to get your boyfriend to propose! 😉
Tim I. says
Making this tonight for my wife and I as were starting our low carb diet. Looks like a fun recipe to play around with!
Sara says
Hey Tim, That’s awesome! Yes so many variations you could do to this!
Tim Ivers says
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!
Sara says
Yum that sounds delish! What time is dinner? 🙂
Zoe says
This sounds so delicious and easy! Definitely trying this tomorrow… Would it still taste good with any other supermarket-bought-sandwich-cheese?
Sara says
Hey Zoe, You could use whatever cheese is your favorite:)