Spinach-Stuffed Chicken Breast
Juicy, tender and on the table in no time: this stuffed chicken breast with spinach and herb cream cheese is a real low-carb favourite. Baking it in the oven keeps the meat beautifully moist while the filling develops its full flavour. It's easy enough for kitchen beginners and you can adapt it however you like. Perfect for a satisfying weeknight dinner.
Ingredients
- 2 chicken breast fillets, about 200 g each
- 200 g leaf spinach, frozen or fresh, ready-to-use amount
- 2 tbsp herb cream cheese
- 1 onion, small
- 1 garlic clove, small
- salt and pepper, freshly ground
- nutmeg, freshly grated recommended
- oil, for frying
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 310 kcal | 620 kcal |
| Carbohydrates | 5 g | 10 g |
| Protein | 48 g | 96 g |
| Fat | 10 g | 20 g |
| Fibre | 2 g | 4 g |
| of which sugar | 2 g | 4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 220C (fan 200C).
- If using frozen spinach, thaw it and squeeze out any excess water thoroughly.
- Peel and finely chop the onion and garlic.
- Heat a little oil in a pan and gently soften the onion until translucent. Add the spinach and garlic and warm through briefly.
- Take the pan off the heat and stir in the herb cream cheese, letting it melt into the warm spinach. Season to taste with salt, pepper and nutmeg.
- Cut a deep pocket into the side of each chicken breast. Spoon the spinach and cream cheese mixture evenly into the pockets.
- Carefully secure the stuffed chicken breasts with cocktail sticks, season the outside with salt and pepper and place in a baking dish.
- Bake in the preheated oven for about 30 minutes, until the chicken is cooked through.
- Tip: If you like, wrap the chicken breasts in streaky bacon before baking, or top with cheese for the last few minutes. Switch the oven to fan setting towards the end to crisp things up. Vegetables, a fresh salad or stuffed mushrooms all make great sides.
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Nutrition facts per serving (estimate)
| Calories | 310 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 48 g |
| Fat | 10 g |
| Fibre | 2 g |
| of which sugar | 2 g |
Frequently asked questions
Can I use fresh spinach instead of frozen?
Yes, both work well. The key is to end up with 200 g of ready-to-use spinach and to squeeze out any excess water thoroughly.
How do I know when the chicken is cooked through?
The meat should no longer be pink in the middle. At 220C (fan 200C), around 30 minutes is usually enough for 200 g fillets.
Can I wrap the chicken in bacon?
Yes, that works really well. Simply wrap the stuffed fillets in streaky bacon before baking and switch the oven to fan setting for the last few minutes so the bacon turns crisp.
What side dishes go with this stuffed chicken breast?
Vegetables, a fresh salad or stuffed mushrooms all pair beautifully with the spinach and cream cheese filling.
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