Tired of the same old boring chicken breast? Get ready to transform your weeknight dinner routine with this incredibly juicy and flavorful Spinach Stuffed Chicken Breast! We’re talking tender chicken packed with a dreamy, creamy filling of spinach, cottage cheese, and mozzarella, all cooked to perfection in the Instant Pot. It’s a restaurant-quality meal that’s surprisingly simple to make, low-carb, and guaranteed to have everyone asking for seconds. Let’s get cooking!
Ingredients
• 2 large chicken breasts (about 1 lb / 450g total)
• 1 cup (30g) fresh spinach, chopped
• 2 tbsp (30g) cottage cheese
• ¼ cup (28g) shredded mozzarella cheese
• 3 tbsp (45ml) heavy cream
• 4 tbsp (57g) butter, melted
• Spices
• ½ tsp (3g) salt
• ½ tsp (1.5g) garlic powder
• 1 tsp (1g) dried celery
Instructions
1. Directions
2. Thoroughly rinse the fresh spinach in a sieve, pressing gently to squeeze out as much excess water as possible. Set aside.
3. In a medium bowl, mix the cottage cheese, shredded mozzarella, heavy cream, and melted butter until well combined. Fold in the drained spinach, salt, garlic powder, and dried celery. Stir until everything is evenly distributed.
4. Pat the chicken breasts dry with a paper towel. Place them on a cutting board and carefully make several deep cuts across each breast, about 1-inch apart, without cutting all the way through. Gently stuff the spinach and cheese mixture into each incision.
5. Line a small, oven-safe pan that fits inside your Instant Pot with parchment paper. Carefully place the stuffed chicken breasts into the pan and cover loosely with aluminum foil.
6. Pour one cup of water into the inner pot of your Instant Pot and place the trivet inside. Set the pan with the chicken on top of the trivet.
7. Secure the lid, set the steam release valve to the ‘Sealing’ position, and select ‘Manual’ or ‘Pressure Cook’ mode. Cook on high pressure for 20 minutes.
8. Once the cooking time is complete, perform a quick pressure release by carefully moving the valve to the ‘Venting’ position. Once the pin drops, open the lid and cautiously remove the pan.
9. Let the chicken rest for 5 minutes before serving. Drizzle with any pan juices if desired.
Nutritional Information
• Per Serving: Calories 566 | Total Fats: 38g | Net Carbs: 1.5g | Protein: 52.2g | Fiber: 0.3g
Pro Tips
• For a golden-brown and bubbly cheese topping, remove the foil after cooking and place the pan under your oven’s broiler for 2-3 minutes.
• Don’t have dried celery? Substitute with ¼ teaspoon of celery seed or a pinch of dried thyme for a different but equally delicious flavor profile.
• Ensure chicken is cooked through by checking that the internal temperature reaches 165°F (74°C) with a meat thermometer.
FAQ
Q: Is this spinach stuffed chicken recipe keto-friendly
A: Yes, this recipe is very keto-friendly and low-carb. With ingredients like chicken, spinach, cheese, and heavy cream, it contains only 1.5g of net carbs per serving.
Q: How do I get a golden brown top on the chicken
A: For a golden-brown and bubbly cheese topping, simply remove the foil after cooking in the Instant Pot and place the pan under your oven’s broiler for 2-3 minutes until the top is browned to your liking.
Q: Can I use frozen spinach instead of fresh
A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before mixing it into the cheese filling to avoid a watery consistency.
Q: What can I serve with this stuffed chicken breast
A: This dish pairs wonderfully with a side salad, steamed vegetables like broccoli or asparagus, or cauliflower rice to keep the meal low-carb and healthy.
