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Diabetes-friendly cheese and spinach stuffed chicken breasts are a family favorite. Chicken breasts stuffed with spinach, rotel and cheese make a low carb meal option ready in about 30 minutes.
This recipe originally published in January 2016 and updated with all new step by step instructions, photos and expert tips.
I'm always on the look out for easy low carb recipes that I can throw together fast! Here's a spinach stuffed chicken recipe I created with a few items I always keep in my pantry/freezer.
If you decide to use the black bean option in the recipe, you will get about 15gm of high fiber carb for each ½ cup serving of beans. Beans are a great carb option for most people as they generally do not tend to spike glucose levels. Stuffed chicken breasts would be a flavorful 1-pan meal to serve family or friends following a diet for diabetes control.
Why this recipe works
- Loaded with flavor- tomatoes and green chilies, spinach and just the right amount of seasonings
- Only 6gm carb per serving
- Family friendly recipe
- Ready in 30 minutes!
The main ingredients
- Boneless chicken breasts- choose a larger size chicken breast to allow slicing a pocket for stuffing.
- Spinach- use frozen spinach for best results.
- Canned tomatoes and chiles- use mild or regular as desired
- Cheese- choose your favorite type
- Black Beans- optional
How to make this recipe
- Slice a pocket in the chicken breasts then brown slightly in oven proof skillet. Remove chicken from skillet.
- Meanwhile, combine spinach, rotel and cheese in a medium size bowl. Lightly salt and pepper. (Here I am using fresh spinach- frozen will work also.) Stuff this mixture into the pockets- divide the mixture evenly.
- Add more oil to the skillet if needed then saute green onions and black beans (if using).
- Return the stuffed chicken breasts to the skillet and place on top of the bean mixture (if using). Add any extra filling to skillet.
- Sprinkle seasonings on chicken. Cover skillet and bake until chicken is fully cooked. Note: if using fresh spinach, you may need to drain the excess liquids from skillet after removing from oven.
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Expert Tips
- Use a large oven proof skillet for this recipe- its a one pan meal!
- If using frozen spinach, be sure to thaw and drain well. If using fresh spinach, there will be lots of liquid in the pan after cooking. Simply drain if desired.
- Choose the type of rotel you like- mild, regular, etc.
Frequently asked questions:
You may pound the chicken breast with a meat tenderizer if desired. Also, be careful not to over cook the chicken.
A 4 oz chicken breast usually takes 25-30 minutes to cook to internal temp of 165 degrees. Be sure to use a meat thermometer for best results.
Hope you enjoy this Low Carb Stuffed Chicken Breast Recipe! Be sure to check out these other low carb favorites:
- 10 Best Diabetes Lunch Ideas
- Balsamic Roasted Onions and Mushrooms
- 26 More Diabetes Low Carb Meals You Can (Almost) Make Without A Recipe
- 10 Diabetes Friendly Snacks
- Low Carb Bruschetta Chicken
Did you make this recipe? Please leave your star rating and comment below!
Cheese and Spinach Stuffed Chicken Breasts
Ingredients
- 2 lb chicken breasts, skinless and boneless (4)
- 1 10 oz. pkg frozen chopped spinach thawed and drained or may use fresh (2 cups)
- 1 10 oz. can mild Rotel diced tomatoes and green chilies drained
- ½ cup shredded cheese- your favorite type may use low fat cheese if desired
- salt and pepper to taste
- 4 teaspoons olive oil divided
- cumin powder
- garlic powder
- paprika
- ½ cup diced onions optional
- 1 can black beans optional
- ¼ cup chicken broth optional
Instructions
- Preheat oven to 375 degrees F.
- Butterfly chicken breasts. (Cut partially through the center of chicken breast making a pocket)
- Add 2 teaspoon oil to skillet and heat. Brown chicken breasts slightly on both sides, then remove from skillet. (The chicken will not be fully cooked yet.)
- Combine spinach, rotel and cheese in a medium bowl. Add salt and pepper to taste.
- Divide spinach mixture into 4 portions and stuff into each chicken breast.
- (Saute onions and black beans in 2 teaspoon oil -if using. About 1-2min.)
- Add stuffed chicken breasts back to skillet and place on top of bean mixture (if using). Add any extra spinach mixture to pan and add ¼ cup broth to skillet if desired.
- Sprinkle chicken breasts with seasonings.
- Cover pan with oven-proof lid or foil and place in oven.
- Bake 20-30 minutes or until internal temp of chicken reaches 165 degrees F.
Notes
Expert Tips:
- Use a large oven proof skillet for this recipe- its a one pan meal!
- If using frozen spinach, be sure to thaw and drain well. If using fresh spinach, there will be lots of liquid in the pan after cooking. Simply drain if desired.
- Choose the type of rotel you like- mild, regular, etc.
Mary Cunningham
This dish is delicious! My two year old son and husband loved it and they are normally not crazy for spinach I used fresh spinach instead of frozen just because that’s what I had in the fridge! I also had a good bit of filling leftover, so I just mixed it in with the cooked beans and laid it down in the pan around the chicken before baking. It was so yummy! This is definitely a new favorite for my family, and so healthy, too!
Charlotte
Hi Mary,
So glad you and your family liked this recipe!
Gail
Loved this one
Especially with the black beans