These Spinach and Goat Cheese Stuffed Chicken Breasts are a delicious low carb dinner idea with just 246 calories per serving!
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
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. 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.
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, as shown 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.
Here’s the printable recipe for these healthy, low carb, Spinach and Goat Cheese Stuffed Chicken Breasts!Print
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