Stuffed chicken with spinach recipe

(77 ratings)

Stuffed chicken with spinach is a great way to add an intense flavour to your chicken breast, low in calories and fat too this dish is rather tasty

  • healthy
Preparation Time20 mins
Cooking Time30 mins
Total Time50 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories277 Kcal14%
Fat4 g6%
Saturated Fat0.7 g4%

Stuffed chicken with spinach transforms a plain chicken breast into a special meal.

Chicken breast is a great low fat, high protein dinner option, but it can be just a little dull. This recipe is so quick and easy, but it absolutely elevates chicken - it's almost like having a midweek roast. Stuffing the meat with spinach - which has a really high water content - means it stays moist while it cooks. Meanwhile the prunes and honey both add a delightful contrasting sweetness. This dish serves one - proof that cooking for yourself can be decadent without being complicated. It's also under 300 calories per portion.


  • Spray oil
  • 25g baby spinach
  • 2 spring onions
  • 2 prunes, chopped
  • Salt and pepper
  • 1 small skinless chicken breast
  • 1tbsp honey
  • 100g tenderstem broccoli, steamed, to serve




  1. Set the oven to 200°C/400°F/Gas Mark 6. Heat a non-stick frying pan and give it a spray of oil. Add the shredded spinach, chopped spring onions and prunes. Cook until the spinach wilts. Season.
  2. Cut a slit in the top of the chicken and open out. Press in the spinach mixture, then fold the chicken back together. Place it on baking parchment on a baking tray and drizzle over the honey. Bake in the centre of the oven for 20-30 mins, or until the juices run clear when the chicken is pierced, and it’s starting to turn golden.
  3. Just before you remove the chicken from the oven, boil the Tenderstem broccoli in salted water for 3-4 minutes until tender, then drain. Transfer the chicken to a serving plate. Spoon over any juices that have run out. Serve with broccoli.

Top tip for making stuffed chicken with spinach

Cook the chicken on a small baking tray - ideally only a little bit larger than the chicken breast. This means that the juices that come off it while it's cooking won't be able to drain too far and dry up. Tip them over the chicken when you serve it, so you get the maximum amount of flavour.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.