Spinach and Provolone Stuffed Chicken Breast: A Flavorful Low Carb Meal

This Spinach and Provolone Stuffed Chicken Breast recipe is not only low carb but also incredibly flavorful! In just 30 minutes, you can create a delicious meal that’s perfect for busy nights or even a special date night at home.

spinach and provolone stuffed chicken breast

Have you ever tried stuffing meat before? It may seem fancy, but it’s actually quite simple to make. The combination of spinach and provolone creates a mouthwatering dish that is sure to impress.

Why not step outside your cooking comfort zone and give this recipe a try? Whether you’re looking for a romantic dinner for two or a family meal, this recipe is a winner.


  • 2 boneless skinless Chicken Breasts
  • 2 slices Provolone cheese
  • 1 5oz container of fresh Baby Spinach
  • 4 cloves minced Garlic
  • Smoked Paprika
  • Sea Salt
  • Pepper
  • 1 Tbs Olive Oil
  • Toothpicks

How to Make Spinach Provolone Stuffed Chicken Breast:

  1. Sauté the minced garlic in olive oil for 1-2 minutes.
  2. Add the baby spinach and sauté for an additional 2-3 minutes, until the spinach is cooked down.

butterflied chicken breasts

  1. Carefully butterfly the chicken breasts, making sure not to cut all the way through.
  2. Place a slice of Provolone cheese over each piece of chicken.

If your chicken breasts are larger, feel free to add two slices of cheese to each one. The cheesier, the better!

  1. Add the cooked spinach and garlic on top of the cheese.

butterflied chicken with provolone, spinach, and garlic
sealing the chicken breasts with toothpicks

  1. Gently fold the chicken over in half, ensuring everything is stuffed neatly inside. Seal the edges with toothpicks.
  2. Place the chicken on a greased baking pan and sprinkle with sea salt, pepper, and smoked paprika.
  3. Bake at 425F for 30 minutes or until the chicken is cooked through. The internal temperature should reach 165F.
Further reading:  Understanding Orange Dog Poop after Chicken and Rice

spinach and provolone stuffed chicken in a baking dish


Can I use a different cheese? Absolutely! Feel free to use your favorite cheese. Some suggestions include cream cheese, pepper jack, mozzarella, cheddar, or feta.

Can I use frozen spinach? Frozen spinach works as long as you thaw it and squeeze out the excess liquid.

Can I use different seasonings? Definitely! Use your favorite seasoning. Check out the comment section for suggestions such as Italian seasoning or rosemary.

Can I use other greens? Yes, you can use arugula, kale, or Swiss chard.

Storing Stuffed Chicken Breast

If you have leftovers, here’s how you can store them:

Refrigerating: After baking, store the stuffed chicken breasts in an airtight container in the fridge for 3-5 days.

Freezing: Allow the stuffed chicken breasts to cool down completely before wrapping each one in plastic wrap and placing them in a freezer ziplock bag. When you’re ready to eat, thaw the stuffed chicken breasts in the fridge overnight. Bake them in the oven covered at 325F until warmed through, about 10-15 minutes. Frozen stuffed chicken breasts will last 2-3 months in the freezer.

spinach and provolone stuffed chicken breast

What can I serve with Stuffed Chicken Breast?

Here are some delicious sides that pair well with stuffed chicken breast:

  • Roasted Asparagus with Lemon
  • Sweet Potato Fritters
  • Roasted Garlic Cauliflower
  • Lemon Chive Pesto Gnocchi
  • Roasted Rosemary Potatoes in Foil
  • Kale Quinoa Salad with Roasted Squash
  • Garlic Parmesan Spaghetti Squash

spinach and provolone stuffed chicken breast


This Spinach and Provolone Stuffed Chicken Breast recipe is a fantastic choice for a low-carb, flavorful meal. It’s easy to make and perfect for both busy nights and special occasions. With the creamy provolone and sautéed spinach, every bite is packed with deliciousness. Give it a try, and let us know what you think!

Further reading:  Freeze Rotisserie Chicken Like a Pro!

If you’re looking for more chicken recipes, check out the other mouthwatering options available on the Rowdy Hog Smokin BBQ website.


This post and recipe were originally published on Oct 15, 2015, and have been modified on Dec 23, 2022.