Spinach and shrimp stuffed chicken breast recipes

The portions we’ve set in today’s recipe are optimized to make three servings but you can use less or more food if you’re trying to tweak the total number of plates you can get out of your batch.

You’ll want to start by halving three 6 oz chicken breasts while raw. These chicken breast halves are the base of the recipe. As the name implies, you’ll also need to get 6 oz of cooked shrimp. Other miscellaneous ingredients include one lemon, one garlic clove, four chopped spears of asparagus, half a cup of chopped red bell peppers, ⅓ cup of chopped red onion, and ⅓ cup of Greek yogurt.

We also recommend that you get half a cup of reduced-fat mozzarella but those who are avoiding dairy — either due to lactose intolerance or a strict diet — can always omit this ingredient from the recipe.

Start by setting your oven to a temperature of 375 degrees Fahrenheit. Afterward, chop up your veggies and remove the bottom stems from your four spears of asparagus. Grab your shrimps then cook them well.

Once they’re cooked, you can proceed to peel them and chop the shrimp into smaller, more manageable pieces. Find your favorite bowl from the cupboard and mix all your shrimp and veggies along with some salt, pepper, Greek yogurt, and cheese if you decided to include it in this recipe.

Season your chicken breast with black pepper, lemon juice, garlic, and even rosemary if you want to add some zing. Cut the chicken breasts into a pita bread shape then stuff them with the shrimp mixture.

Place the stuffed chicken breasts onto a baking sheet then top with thin lemon slices and leave it to bake for 20 minutes. That’s all, fit foodies! You have a delicious, nutritious mix of poultry and seafood!

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Very tasty, and full of flavor these Shrimp & Cheese Stuffed Chicken Breasts will be a hit at your next dinner party!

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Shrimp & Cheese Stuffed Chicken Breasts

Course Main Course

Prep Time 10 minutes

Cook Time 35 minutes

Servings 3

Ingredients

• 1/2 lb shrimp clean, peel & devein
• 2 boneless chicken breasts skinless
• 2 tbsp olive oil
• 1 medium onion chopped
• 1 medium red bell pepper chopped
• 1 medium green bell pepper chopped
• 1 garlic clove minced
• 2 tbsp Cajun seasoning
• Jalapeno cheddar cheese or cheese of your choice
• 1 tsp freshly cracked black pepper
• fresh parsley

Instructions

1. Preheat oven to 350 ° Lightly coat bottom of baking dish.

2. In a large skillet over medium -high heat, heat cooking oil. Add onions and peppers. Cook until soft, about 5 minutes, add minced garlic and parsley. Sprinkle with Cajun seasoning.

3. Add shrimp, and cook for an additional 3 minutes. Remove from heat, and let cool slightly.

4. Generously season chicken with Cajun seasoning, and fresh cracked black pepper.

5. With a sharp knife, create a pocket in each chicken breast. Stuff with shrimp and vegetable mixture, then top with cheese.

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   Try this delicious spinach stuffed chicken breast with cream cheese! This naturally low carb and keto dinner is ready in only 30 minutes, and it will be an instant family favorite. Don’t count on having leftovers, because this easy meal has everyone coming back for more!

   Spinach Stuffed Chicken Breast

   A lot of stuffed chicken breast recipes rely on searing the chicken until it’s golden, then baking it to finish cooking the chicken. I’m a big fan of not turning on the oven unless I have to, so this recipe doesn’t use the oven at all.

   You will need a heavy bottomed lidded skillet so that you can sear the chicken, then add chicken broth and the lid to allow the chicken to steam until it’s cooked. It’s seriously juicy, delicious, and so easy.

   this …

   This recipe uses frozen spinach. An important tip with frozen spinach is to try to use a newer pack from your freezer. It’s one of those ingredients that likes to absorb the flavors from everything else in your freezer, so if you happen to be storing a pack of frozen spinach next to a bag of frozen shrimp for a long time, your meal won’t turn out the best.

   You could definitely use fresh spinach if that’s what you have on hand. Just be sure to slice it thinly before mixing it into the filling.

   If you want to add in other some other flavors, I’d recommend trying diced artichoke hearts, bacon bits, extra minced garlic, sliced curly kale, or diced sun-dried tomatoes. You could also serve this with some warmed up marinara sauce for dipping – it’s such a great combination!

   What’s The Best Way To Stuff Chicken Breast?

   Start by butterflying the chicken breast. To do this, you’ll slice through the chicken breast horizontally, and stop slicing when you’re about about 1/2″ away from the far edge. Then you’ll pound the chicken to an even thickness. Here’s a video showing you how to correctly butterfly chicken breast.

   Next, you’ll stuff the chicken breast with the cheesy spinach filling. Use toothpicks to secure the edges of the chicken together around the filling while it cooks, then remove the toothpicks before serving.

   How do you stuff chicken breast without toothpicks? If you don’t have any toothpicks on hand, you can use spaghetti (or gluten free spaghetti) broken into toothpick sized pieces. It’s important to use spaghetti, because any thinner pasta won’t be strong enough to hold the chicken together.

   What Kind Of Cheese Should I Use?

   This recipe uses a combination of cream cheese, parmesan, and mozzarella to make the filling. The type of cheese is totally up to you and your preference though.

   For the spreadable cheese you could use: cream cheese, Boursin, ricotta, or even crumbled feta mixed with a little mayonnaise.

   For the shredded cheese you could use: mozzarella, pepper jack, Swiss, parmesan, or gouda.

   What Is A Good Side Dish For Stuffed Chicken Breast?

   Since this a cheesy chicken recipe, I like to keep the side dishes light and easy. So many vegetables go well with chicken, but some of my favorites are:

   • Broccoli Cranberry Salad
   • Honey Glazed Carrots
   • Southern Green Beans
   • Tomato Cucumber Salad

   Keep In Touch

   I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

   Click here to pin this recipe for later!

   Chicken Recipes

   If you like this recipe, be sure to check out our entire chicken recipes section! Some reader favorites are:

   • French Onion Chicken
   • Melt In Your Mouth Chicken
   • Cilantro Lime Chicken

   Continue to Content

   Yield: 6 servingsSpinach Stuffed Chicken Breast Recipe

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   Try this delicious spinach stuffed chicken breast with cream cheese! Don’t count on having leftovers, because this easy meal has everyone coming back for more!

   Prep Time 10 minutes

   Cook Time 15 minutes

   Total Time 25 minutes

   Ingredients

   Cheesy Spinach Filling:

   • 5 ounces frozen chopped spinach (thawed, half of a 10 ounce package, roughly 150 grams)
   • 1/4 cup freshly finely grated mozzarella
   • 1/4 cup freshly finely grated parmesan
   • 4 ounces cream cheese (softened, 1/2 block)
   • 1 - 2 medium cloves garlic (depending on taste preference, very finely diced)
   • 1/2 teaspoon fine sea salt

   Chicken:

   • 1/2 teaspoon fine sea salt
   • 1/2 teaspoon paprika
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/8 teaspoon ground black pepper
   • 3 large boneless skinless chicken breasts
   • 2 Tablespoons butter
   • 2 Tablespoons oil (olive, grapeseed, vegetable, and canola all work)
   • 1/4 cup water
   • 1/2 teaspoon Better Than Bouillon Roasted Chicken Base (if you’re gluten free, substitute this with a certified gluten free chicken bouillon of choice)

   Instructions

   1. Start by butterflying the chicken breast. To do this, you'll slice through the chicken breast horizontally, and stop slicing when you're about about 1/2" away from the far edge. Then you'll pound the chicken to an even thickness.
   2. In a small bowl, whisk together the salt, paprika, garlic powder, onion powder, and black pepper. Season the inside and outside of each breast with the spice mixture.
   3. In a large bowl, mix together the spinach, mozzarella, parmesan, cream cheese, garlic, and 1/2 teaspoon salt to make the spinach filling. Stuff each breast with 1/3 of the filling. Secure each breast closed using two toothpicks (I cut off the extra length of each toothpick to make sauteing them easier).
   4. Heat a lidded heavy bottomed skillet over medium heat. Melt the butter and add the olive oil, swirl to coat the pan.
   5. Place the chicken in the pan on the thinner side and saute uncovered for 4 minutes (it should be golden when you flip it). Carefully flip using tongs, and saute for an additional 3 minutes. Mix together the water and bouillon and add to the pan. Turn the temperature down to medium low and place the lid on the skillet. Cook for 5 - 8 minutes, or until the thickest part of the chicken is no longer pink and reads at least 165 F on a meat thermometer.
   6. Remove the chicken from the skillet, remove the toothpicks, and serve hot.

   Notes

   You can use fresh spinach if that's what you have on hand, just be sure to slice it into thin pieces before mixing it into the filling.

   Nutrition Information:

   Serving Size:

   1/6
   Amount Per Serving: Calories: 302Total Fat: 20.4gCarbohydrates: 3.9gNet Carbohydrates: 2.9gFiber: 1gSugar: 1gProtein: 25.5g

   Nutrition information isn’t always accurate.

   DID YOU MAKE THIS RECIPE?

   Tag @KeyToMyLime on Instagram so we can see your delicious meal!

   © Alexa Blay

   Cuisine: American / Category: Chicken

   Try making this easy spinach stuffed chicken breast using frozen spinach, cream cheese, mozzarella, and parmesan.

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   Hi! Thanks for stopping by.

   I’m Alexa. I’m the cook and photographer here. Food is my love language. Favorite things: hiking, beach days, avocados, and anything pumpkin spice. Learn more.

   What is the secret to juicy chicken breast?

   To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

   How do you stop a stuffed chicken breast from filling?

   To successfully stuff a chicken breast, you'll need to cut a pocket into it to hold the filling. The pocket should be deep and wide enough to get the filling into, but not so large that the filling can fall out during cooking.

   How do you keep cheese from oozing out of stuffed chicken?

   The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.