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!
Lise Valenzuela says
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!
Sara says
You’re Welcome Lise! 🙂
Celia Saenz says
Can’t wait to try this tonight! Don’t have provolone cheese but will be using mozarrella and hoping for the best lol.
Sara says
It should still turn out great Celia! 🙂
Sharon Newman says
Delicious! Doubled recipe! Added diced onions to garlic and spinach stuffing! Definitely a keeper! Thanks for sharing!
Sara says
Thanks Sharon! 🙂
Marla says
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?
Sara says
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!
Tom says
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.
Sara says
That’s great to hear Tom! 🙂
Tom OB says
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.
Sara says
That sounds super good Tom, let me know how it turns out!
Kristin says
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!
Sara says
That sounds great Kristin, I’ll have to give this combo a try!
Chosen2Prayer says
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.
Sara says
That sounds amazing!!
Pattie says
Has anyone traded spinach for broccoli? I assume I should par cook the broccoli first…
Chrissy says
Do you think this recipe would work with feta cheese instead of the provolone?
Sara says
Hi Chrissy, Yes I think that combo would be great as well! Let me know how it comes out:)
Jessica says
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!!!
Sara says
Thanks Jessica! 🙂
Veronica says
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.
Alaine says
Looks amazing! I’d like to try this in my new Insta Pot..probably after the holidays!
Sara says
Hi Alaine, If you try this in your Instant Pot let us know how it works out! Cheers!
EasyRoasted5 says
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.
Diane Clark says
Chicken provolone spinach was ok. I do not recommend recommend Chicken was dry