This protein-packed cottage cheese stuffed chicken is creamy, savory, and deeply satisfying while still feeling light and nourishing. Tender chicken breasts are filled with a flavorful spinach and cottage cheese mixture, then baked alongside colorful vegetables for a complete, balanced meal that feels comforting and wholesome.
Why You’ll Love This Recipe
This recipe delivers big flavor with simple, real-food ingredients. It is naturally high in protein, making it ideal for supporting fitness and wellness goals. The cottage cheese creates a creamy filling without heaviness, while the vegetables add freshness, color, and texture. Everything cooks in one skillet, which means less cleanup and more time to enjoy your meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons avocado oil, ghee, tallow, unrefined organic coconut oil, or extra-virgin olive oil, divided
3 medium shallots, finely diced
2 heaping cups fresh baby spinach, coarsely chopped
2 teaspoons garlic powder
1 cup cottage cheese, excess liquid drained
1/4 cup liquid egg whites
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 pounds boneless, skinless chicken breasts
2 bell peppers (red, orange, or yellow), chopped
2 cups cherry or grape tomatoes, halved
2 tablespoons freshly chopped parsley, optional for garnish
Directions
Preheat your oven to 375°F.
Heat 1 tablespoon of the oil in a large oven-safe skillet over medium heat. Add the diced shallots and cook for about 2 minutes, until soft and fragrant. Add the spinach and cook just until wilted. Remove from heat and allow the mixture to cool slightly.
In a medium bowl, combine the garlic powder, cottage cheese, egg whites, cooked spinach, and shallots. Mix well until evenly combined. Season with sea salt and black pepper.
Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without slicing all the way through. Spoon the cottage cheese mixture evenly into each pocket. Secure with toothpicks if needed.
Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3 to 4 minutes per side, until lightly golden.
Arrange the chopped bell peppers and halved tomatoes around the chicken in the skillet. Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from the oven, garnish with chopped parsley if desired, and serve hot.
You can swap spinach for chopped kale or Swiss chard for a slightly heartier texture. Add crushed red pepper flakes to the filling for gentle heat. For extra herbs, mix in fresh basil or dill. If you prefer smaller portions, use thinner chicken breasts and adjust baking time slightly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave in short intervals to avoid drying out the chicken.
FAQs
Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works well and still provides plenty of protein and creaminess.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F in the thickest part.
Can I make this recipe ahead of time?
You can assemble the stuffed chicken up to one day in advance and refrigerate it until ready to cook.
What can I serve with this dish?
This recipe pairs well with roasted potatoes, quinoa, brown rice, or a fresh green salad.
Can I freeze this recipe?
It is best enjoyed fresh, but cooked leftovers can be frozen for up to one month in an airtight container.
Is this recipe suitable for meal prep?
Yes, it reheats well and keeps its flavor and texture for several days.
Can I cook this without an oven-safe skillet?
Yes, simply transfer the seared chicken and vegetables to a baking dish before placing it in the oven.
What vegetables can I substitute?
Zucchini, mushrooms, or asparagus work well in place of bell peppers or tomatoes.
Can I skip searing the chicken?
Searing adds flavor and color, but you can bake the chicken directly if needed, adjusting cook time as necessary.
How can I make this recipe dairy-free?
You can replace cottage cheese with a dairy-free protein-based filling, though texture and flavor will differ.
Conclusion
Protein-packed cottage cheese stuffed chicken is a comforting, nutrient-dense meal that proves healthy food can be both satisfying and flavorful. With its creamy filling, vibrant vegetables, and simple preparation, this dish is perfect for busy weeknights or meal prep while still feeling special enough to enjoy anytime.
Protein-packed cottage cheese stuffed chicken is a creamy, flavorful, and nutrient-rich dish. Tender chicken breasts are filled with a spinach and cottage cheese mixture, then baked with vibrant vegetables for a wholesome, high-protein meal.
1/2 teaspoon freshly ground black pepper, or to taste
2 pounds boneless, skinless chicken breasts
2 bell peppers (red, orange, or yellow), chopped
2 cups cherry or grape tomatoes, halved
2 tablespoons freshly chopped parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat. Add diced shallots and cook for about 2 minutes until soft. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
In a medium bowl, combine garlic powder, cottage cheese, egg whites, cooked spinach, and shallots. Mix until evenly combined. Season with salt and black pepper.
Using a sharp knife, cut a horizontal pocket into each chicken breast. Spoon the cottage cheese mixture into each pocket and secure with toothpicks if needed.
Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Sear stuffed chicken breasts for 3 to 4 minutes per side until lightly golden.
Add chopped bell peppers and halved tomatoes around the chicken in the skillet. Transfer skillet to oven and bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Remove from oven, garnish with chopped parsley if desired, and serve hot.
Notes
Use kale or Swiss chard instead of spinach for a heartier texture.
Add red pepper flakes to the filling for a bit of spice.
Fresh herbs like basil or dill can be added for extra flavor.
If using smaller chicken breasts, adjust the baking time accordingly.
Transfer to a baking dish if you don’t have an oven-safe skillet.
Prep Time:15 minutes
Cook Time:35 minutes
Category:Main Dish
Method:Baking
Cuisine:American
Nutrition
Serving Size:1 stuffed chicken breast with vegetables
