Cheesy Chicken Breasts Stuffed with Spinach

Need a dinner that’s both comforting and impressive? These cheesy spinach-stuffed chicken breasts check every box. Melty fontina cheese, fresh parsley, and bright lemon zest are tucked into juicy chicken breasts, delivering flavor in every bite without piling on the carbs.

Whether you're planning a dinner party or simply looking to elevate your weekday meals, this recipe brings a little elegance to your table with surprisingly minimal effort. It comes together in under an hour and is rich in protein **over 40 grams per serving** making it a filling and wholesome option.

Why This Recipe Works

• Nutrient-rich spinach delivers fiber, iron, and antioxidants

• Fontina cheese adds creamy texture and richness, but you can swap in Monterey Jack for a milder, more kid-friendly flavor

• Lemon zest and juice brighten the dish and balance the richness of the cheese

• High protein, low carb: Just 3 grams of carbs per serving makes this ideal for low-carb or high-protein eating plans

Ingredients (Serves 8):

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

• 1 cup shredded fontina cheese

• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

• 2 teaspoons grated lemon zest

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt, divided

• 1/8 teaspoon ground nutmeg

• 4 (8-ounce) boneless, skinless chicken breasts

• 1/4 teaspoon ground pepper

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon lemon juice, plus lemon wedges for serving

Instructions:

1. Preheat oven to 425°F.

2. In a medium bowl, combine spinach, fontina, parsley, lemon zest, garlic powder, onion powder, ½ teaspoon of salt, and nutmeg.

3. Cut a horizontal pocket into the thickest part of each chicken breast. Season both sides with pepper and remaining ½ teaspoon salt.

4. Stuff each pocket with about ½ cup of the spinach mixture. Secure with wooden picks to keep the filling sealed inside.

5. In a large oven-safe skillet, heat oil over medium-high heat. Add chicken, top-sides down, and sear for 4 minutes until golden.

6. Flip chicken, then transfer the skillet to the oven. Bake until internal temperature reaches 165°F (15 to 18 minutes).

7. Let rest 5 minutes before removing picks and slicing each breast crosswise.

8. Drizzle with lemon juice, sprinkle with parsley, and serve with lemon wedges.

Nutrition per Serving:

• Calories: 276

• Protein: 41g

• Fat: 11g

• Carbohydrates: 3g

Pro Tip: To make this recipe weeknight-friendly for smaller households, halve the ingredients and refrigerate leftovers for up to 3 days. The chicken also pairs beautifully with a crisp green salad or roasted vegetables.

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