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Spinach Stuffed Chicken Breast Three Ways

August 7, 2018 (Last Updated: August 27, 2023)
Spinach stuffed chicken breast

Plain chicken breast can be boring even if done right. But stuffed chicken breast, that’s another story. This spinach stuffed chicken breast recipe is tasty, moist, and versatile, and it is an easy family favorite chicken dinner.

We had three different meals out of it, and all three were perfect. If your chicken is pastured raised and you use a plant paradox compliant cheese, the whole meal is a lectin-free meal prep staple.

The ingredients for spinach stuffed chicken breast

You need pasture-raised boneless skinless chicken breasts, Pecorino Romano cheese, aged Italian cheese made with sheep’s milk, and lots of spinach.

I would recommend using more mature spinach instead of baby spinach. I got two bunches of local spinach, removed the stems, and steamed them before adding the chopped spinach to the chicken.

The third ingredient of the stuffing is avocado mayonnaise. I used the one from Primal Kitchen, which is compliant, but you can also use homemade mayonnaise like my healthy version.

A meal that keeps on giving

I love this spinach stuffed chicken breast dish because it is an excellent item for meal prep, and there are so many ways you can serve it.

On the first night after I cooked it, we had it for dinner with a cabbage and carrot salad side dish (just cabbage and carrot dressed with apple cider vinegar, extra virgin olive oil, salt, and pepper) and a white herb sauce made with avocado mayo, goat yogurt, dijon mustard, lime juice, fresh tarragon and chives, pepper.

On the second day, we used one of the chicken breasts, chopped into small pieces, to make chicken quesadillas. It makes for a perfect filling because it has the cheese and mayo, and the spinach will warm up nicely in between two almond flour tortillas from Siete Foods. We had them with chunky guacamole, cauliflower rice, goat yogurt, raspberry salsa, and curly lettuce leaves. I had many questions about how I make this salsa. It’s simply red onions, cilantro, raspberries, lime juice, extra virgin olive oil, salt, and pepper. If you want it a little spicy, you can add a compliant hot sauce.

The third time, I had the last chicken breast for lunch (which is also my break-fast meal because I do intermittent fasting) with baked Brussels sprouts, some leftover chunky guacamole, and raspberry salsa from the previous day, and coleslaw.

And in case you are wondering, the quesadilla was my favorite.

Spinach stuffed chicken breast with a salad side dish
The chicken quesadillas on a plate served with chunky guacamole, cauliflower rice and salsa
Chicken breast with baked Brussels sprouts

The spinach stuffed chicken breast ready to be served
The stuffed chicken breast looks delicious

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Spinach Stuffed Chicken Breast Three Ways

1 Star2 Stars3 Stars4 Stars5 Stars (19 votes, average: 3.89 out of 5)
By Claudia Curici Serves: 4-6
Prep Time: 30 minutes Cooking Time: 35 minutes

A super versatile dish that is ideal for meal prep and work lunches and will be loved by the entire family.


  • 4 pasture-raised chicken breasts
  • 2 bunches of spinach (about 1 heaped cup of chopped raw spinach per chicken breast)
  • 1 cup grated Pecorino Romano cheese
  • 3 heaped tbsp avocado mayonnaise (Primal Kitchen or homemade)
  • 2 tsp Italian herbs mix
  • 1-2 tsp Hungarian paprika
  • 1/4 tsp garlic powder
  • 1 tsp oregano
  • salt and pepper
  • avocado oil



Preheat the oven to 375F.


Wash and steam the spinach for just a few minutes, until it's wilted. Take out and drain, trying to squeeze as much water as possible (without burning yourself). Finely chop.


Add the spinach, the grated Pecorino Romano and mayonnaise to a bowl and mix well together.


Arrange the chicken breasts on a parchment paper sheet (as big as the baking sheet you are going to use), on a cutting board, and with a sharp knife make a pocket in each chicken breast. Don't rush this part as you don't want to make additional holes in the chicken (please watch a tutorial online before you do this if you are not familiar with the method).


Once the pocket is done, season inside the pocket with the Italian herbs, salt and pepper. Add the stuffing to each chicken breast and close the pocket. You can close it with some toothpicks if you feel is too open.


Transfer the parchment paper with the chicken to your baking sheet.


Season on top with more salt and pepper, garlic powder, paprika and oregano, drizzle with avocado oil and bake for 30 minutes at 375F. After 30 minutes turn your oven to broiler at 425F and broil for 5 minutes.


Take out and let them rest for 10 minutes before serving.


Store the leftovers in a glass container in the fridge. You can reheat n the microwave but my favorite way is in the oven.

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  • Reply
    April 20, 2021 at 11:33 pm

    I sautéed my spinach w/garlic, then the onions and mushrooms, then added them to the Mayo and cheese. I then stuffed the chicken breasts (from Burgandy’s-thanks for that referral, their pasture-raised meats are delicious!). It was delicious!

    • Reply
      April 22, 2021 at 12:35 am

      Sounds delicious. I miss Burgundy! xx

  • Reply
    Barbra Phipps
    July 4, 2019 at 9:30 am

    thanks Claudia – it does. I am on day 7 and am down 5.5 pounds already! I have been eating well and a lot your recipes in particular which are more creative and full of flavour. I have lots of energy and have not had to take a naproxen yet for arthritis discomfort. Very positive start to what may be a life plan. Thanks again

    • Reply
      July 10, 2019 at 10:19 am

      So happy for you!

  • Reply
    Barbra Phipps
    July 1, 2019 at 9:44 am

    Hi there I have lived all over the world and love creative cooking so no surprise I love your site. Just finished 3 day cleanse and happy with this choice not just for 30 days but long term but need my tomato sauce: can I peel, sed and can my own at harvest without danger of lectins? Also I believe I can cook chickpeas, lentils etc in an instant pot and they are then lectin free… is that correct? Thanks very much for your help and your wonderful beautiful recipes!!!

    • Reply
      July 1, 2019 at 10:00 am

      Hi Barbra, you can peel and deseed tomatoes but that will not make them completly lectin free. Nighshades in general are a problem for some people. Just try them and see how you feel. In order to really see if they have an impact on you, the best way would be to remove them completly for a month or so (phase 2), and then add them back in (phase 3) and notice the differences. Same with legumes. I hope this helps.

  • Reply
    August 24, 2018 at 6:27 pm

    New fav chicken recipe for my family and my dad. We are thankful for your resources!

    • Reply
      August 25, 2018 at 4:09 pm

      Thank you so much! I’m happy your family loved it! <3

  • Reply
    August 11, 2018 at 9:38 am

    I made this spinach stuffed chicken breasts yesterday for my hubby. He LOVED it. I roasted brussel sprouts in the oven at the same time with the chicken. At the last few minutes I added a little bit if the shredded cheese over the brussel sprouts and when finished drizzeld some crema di balsamico over it. I also had some coleslaw (done with some ACV and the avocado mayonnaise). Thanks for these ideas. It’s my favorite cook book. 🙂

    • Reply
      August 13, 2018 at 3:26 pm

      Yay, I’m glad hubby liked the chicken :D. I made a lot last night for my sister. And yes, such a good idea to add the veggies in the same pan, super easy dinner. xx

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