Spinach Stuffed Chicken Breast

This spinach-stuffed chicken breast is filled with a savory mixture of wilted spinach, Pecorino Romano, and creamy avocado mayonnaise, then seasoned with Italian herbs and baked until tender and golden. The simple filling keeps the chicken moist while adding plenty of flavor, making this an excellent family dinner that is naturally gluten-free, low-carb, high-protein, and easy to repurpose for another meal.

A flavorful and versatile chicken dinner

Plain chicken breast can sometimes feel boring, but adding a creamy spinach and Pecorino filling completely transforms it. The chicken stays moist, the aged sheep’s-milk cheese provides a salty, savory flavor, and the spinach makes the filling satisfying without feeling heavy.

This is also a practical recipe for meal prep. Serve the chicken freshly baked for dinner, then use any leftovers in quesadillas, salads, or vegetable bowls. We made three different meals from one batch, and each one felt completely different.

Ingredients you’ll need

Chicken breasts

Use boneless, skinless chicken breasts that are large enough to cut a pocket into without slicing all the way through. I prefer pasture-raised chicken whenever it is available. Try to select chicken breasts of a similar size so they cook evenly.

Fresh spinach

I recommend mature spinach rather than baby spinach for this recipe. Remove any tough stems, briefly steam the leaves, and squeeze out as much water as possible before chopping them. Removing the excess moisture is important: wet spinach can make the filling watery and more likely to escape from the chicken.

Pecorino Romano

Pecorino Romano is an aged Italian sheep’s-milk cheese with a savory, slightly sharp flavor. It works especially well here because a relatively small amount adds plenty of flavor to the mild chicken and spinach.

Avocado mayonnaise

Avocado mayonnaise binds the spinach and cheese together while helping the filling remain creamy. You can use a good-quality store-bought avocado mayonnaise or homemade mayonnaise.

How to make spinach stuffed chicken breast

Begin by steaming the spinach for just a few minutes, until wilted. Drain it thoroughly, squeeze out as much water as you can, and chop it finely.

Combine the spinach with the grated Pecorino Romano and avocado mayonnaise. This creates a simple, creamy filling that adds both moisture and flavor to the chicken.

Place the chicken breasts on a sheet of parchment paper set over a cutting board. Using a sharp knife, carefully cut a deep pocket into the side of each breast without cutting all the way through. Season the inside, add the spinach filling, and secure the opening with toothpicks if necessary.

Season the outside of the chicken, drizzle it with avocado oil, and bake. A brief finish under the broiler gives the surface more color.

How to serve spinach stuffed chicken breast

The first evening, we served the freshly baked chicken with a simple cabbage and carrot salad dressed with apple cider vinegar, extra-virgin olive oil, salt, and pepper. I also made a white herb sauce with avocado mayonnaise, goat yogurt, Dijon mustard, lime juice, fresh tarragon, chives, and black pepper.

The following day, we chopped one chicken breast and used it as a filling for quesadillas made with almond-flour tortillas. The spinach, cheese, and mayonnaise warm beautifully between the tortillas. We served the quesadillas with chunky guacamole, cauliflower rice, goat yogurt, lettuce, and strawberry salsa.

The final chicken breast became an easy lunch with roasted Brussels sprouts, coleslaw, and the remaining guacamole and raspberry salsa. All three meals were delicious, although the quesadillas were my favorite.

Enjoy!

If you love chicken, check out these delicious and nutritious recipes part of our Chicken Recipe Roundup.

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