These Spinach and Goat Cheese Stuffed Chicken Breasts are a delicious low carb dinner idea with just 246 calories per serving!
Save This Recipe!
Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week!
By submitting this form, you consent to receive emails from Happy Healthy Mama.
Heads up! This post was first published in November 2010. Photos and narrative were updated April 2018.
If you’ve been around here for a while, you’ve noticed I’ve been updating a lot of my older posts. So many great, family-favorite recipes are buried in the archives, and desperately need new photographs.
Typically I just update the photographs, leave the text alone, and republish so my newer readers can see what they probably didn’t know was there all along.
This time, however, I’m rewriting the whole post because my Luke needs to be mentioned and he wasn’t even born when I first published this recipe. (Ahhhh!!)
This is one of those recipes I kind of forgot about (with almost 1,000 recipes I’ve published, that’s bound to happen, right?) and it was with trepidation that I served this for dinner.
When I first developed this recipe Meghan was two and hadn’t hit the “picky stage” yet. Now, both kids don’t typically like food like this, with more than one food mixed together.
They like plain, plain, plain. Usually they only like their chicken with salt. Nothing else. No sauce. No cheese. Plain chicken.
I knew I wanted to update my photographs, though, and I wasn’t about to waste food, so they got the Spinach and Goat Cheese Stuffed Chicken Breasts for dinner.
Not only did both kids eat theirs up, Luke said, “Mom, this is the best thing you’ve ever made.”
Whhhaaaat? Not at all what I was expecting.
This Spinach and Goat Cheese Stuffed Chicken Breasts Recipe just earned its way back into our regular rotation. I hope your family loves it, too!
How to Make Spinach and Goat Cheese Stuffed Chicken Breasts
Step 1:
Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
Step 2:
Dry and trim the chicken breasts of any fat. Using a meat mallet, pound each chicken breast until it is evenly thin. I have been using these re-usable silicone food storage bags for this task. I pop them right into the dishwasher afterwards and my chicken doesn’t have to touch plastic wrap.
Step 3:
Place the chicken breasts on the prepared baking sheet and season both sides well with salt and pepper. Then, sprinkle the top side with the basil and oregano.
Step 4:
Add approximately 2 tablespoons of the crumbled goat cheese to each chicken breast.
Step 5:
Finally, add about 1/4 cup of the spinach to the top.
Step 6:
Next, roll up the chicken breast, jelly roll style, and place it seam-side down. If it’s not big enough to lay flat with the seam on the bottom, it’s okay if it’s more on the side, as shown above.
Step 7:
Bake the chicken in the preheated oven until the internal temperature reaches 165 degrees. The time will depend on how thinly you pounded the breasts, between 18-25 minutes. Allow to rest for five minutes before serving.
Here’s the printable recipe for these healthy, low carb, Spinach and Goat Cheese Stuffed Chicken Breasts!
PrintSpinach and Goat Cheese Stuffed Chicken Breasts
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This quick and easy chicken breast recipe is delicious and healthy! Boneless, skinless chicken breasts are pounded thin, and then rolled up with a layer of herbs, creamy goat cheese, and spinach. A family favorite!
Ingredients
4 (~6 ounce) boneless, skinless chicken breast halves
sea salt and freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup frozen spinach, thawed and drained well
1/2 cup crumbled goat cheese
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Dry and trim the chicken breasts of any fat. Using a meat mallet, pound each chicken breast until it is evenly thin.*
- Place the chicken breasts on the prepared baking sheet and season both sides well with salt and pepper. Then, sprinkle the top side with the basil and oregano. Add approximately 2 tablespoons of the crumbled goat cheese to each chicken breast. Finally, add about 1/4 cup of the spinach to the top.
- Next, roll up the chicken breast, jelly roll style, and place it seam-side down. (If it’s not big enough to lay flat with the seam on the bottom, it’s okay if it’s more on the side. See photos above.)
- Bake the chicken in the preheated oven until the internal temperature reaches 165 degrees. The time will depend on how thinly you pounded the breasts, between 18-25 minutes. Allow to rest for five minutes before serving. Enjoy!
Notes
*I have been using these re-usable silicone food storage bags for this task. I pop them right into the dishwasher afterwards and my chicken doesn’t have to touch plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken breast
- Calories: 246 calories
- Fat: 4.7 grams
- Carbohydrates: 8.7 grams
- Protein: 40 grams
Please note that links to products are affiliate links. Thank you for supporting Happy Healthy Mama and keeping my recipes free for everyone!
If you make this Spinach and Goat Cheese Stuffed Chicken Breasts recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try this recipe, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!
Tori says
I love that you include the spinach mishap in the post!!!!! I made my husband the traditional pot roast and potatoes the other night and you would have thought he won the lottery 🙂 For what its worth, I threw local portabellas from the farmers market in with everything in the crockpot and made veggie/mushroom gravy to go with it all and had yet another “flexitarian” meal!
Maryea says
Your post roast meal sounds perfect!
All I could do was laugh when I dropped the spinach, so I figured I might as well take a picture. 🙂
Lisa says
I sure wish I could get my husband to commit to meat only once a week. I can only get him to go meatless once a week. I’m trying to get him to go meatless twice a week right now. Baby steps. I, like you, could definitely survive on meatless meals most of the time. I have always loved the Thanksgiving sides more than I loved the turkey. Thanks for a great recipe! We’ve tried several of yours and especially loved the split pea soup, vegan sloppy joes and the spiced maple oatmeal cookies are amazing! Thanks for helping another mom on a mission out!
Maryea says
I’m so glad you are enjoying the recipes! Tim isn’t always happy about the meatless meals, but I always remind him how lucky he is to have homemade meals, meatless or not. 🙂
Mariko says
Thank goodness you had more spinach! I drop glass things all the time. It’s amazing my kid has never needed stitches.
Maryea says
I’m glad I’m not the only one! It drives Tim crazy how I’m always dropping things. I think my mind is just moving too fast for my body and then lose focus. Or something like that. 😉