Looking for a delicious and healthy low-carb dinner that the whole family will love? These chicken and spinach stuffed sweet potatoes are a fantastic option for any weeknight meal. They’re packed with flavor, easy to prepare, and a great way to enjoy juicy baked chicken without a lot of fuss.
This recipe takes the concept of stuffed chicken and puts a fresh, wholesome spin on it by using sweet potatoes as the vessel. It’s a satisfying dish that feels gourmet but is totally approachable for even the busiest cooks.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Chicken and Spinach Stuffed Sweet Potatoes
- Total Time: 50-60 minutes
- Yield: 4 servings 1x
Description
These chicken and spinach stuffed sweet potatoes are a delicious, healthy, and low-carb dinner option perfect for any weeknight. They are packed with flavor, easy to prepare, and a great way to enjoy juicy baked chicken with a wholesome twist.
Ingredients
Instructions
1. Preheat your oven to 400 F (200 C). Wash the sweet potatoes thoroughly, then pierce each one several times with a fork. Place them directly on the oven rack and bake for 35-45 minutes, or until they are very tender when squeezed.
2. While the sweet potatoes are baking, pat the chicken breasts dry with paper towels. Season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165 F (74 C)). Remove the chicken from the skillet, let it rest for a few minutes, then shred or dice it into small pieces.
3. In the same skillet, add the chopped onion and cook over medium heat for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more. This will take about 3-5 minutes.
4. Once the spinach has wilted, pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, then stir in the softened cream cheese, Parmesan cheese, and dried thyme until the cheese is melted and the mixture is smooth and creamy.
5. Add the shredded or diced chicken back into the skillet with the spinach mixture. Stir well to combine everything, ensuring the chicken is thoroughly coated in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
6. Once the sweet potatoes are tender, carefully remove them from the oven. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through the bottom. Gently scoop out some of the cooked sweet potato flesh into a bowl, leaving a border of about 1/2 inch of flesh attached to the skin to form a sturdy “boat.” Mash the scooped-out sweet potato flesh lightly with a fork, then stir it into the chicken and spinach mixture.
7. Spoon the chicken and spinach filling generously into each sweet potato shell. You can return them to the oven for an additional 5-10 minutes if you like, just to warm everything through and lightly brown the tops, or serve them immediately. Garnish with fresh chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: main dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 stuffed sweet potato
Keywords: chicken, spinach, sweet potato, low-carb, healthy, weeknight, dinner, stuffed, easy, gluten-free
What You’ll Love About This Quick And Easy Recipe
This recipe is a true weeknight hero for so many reasons. It’s designed for busy families and anyone looking for a healthy, satisfying meal without spending hours in the kitchen. The combination of tender sweet potato, savory chicken, and fresh spinach creates a balanced and incredibly flavorful dish that even picky eaters tend to enjoy. It’s a fantastic way to incorporate more vegetables into your diet while still enjoying a hearty protein. You can serve this for a casual family dinner, a healthy lunch, or even as a meal prep option for the week ahead. It’s naturally low-carb and gluten-free, making it suitable for a variety of dietary needs without sacrificing taste.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking makes the whole process smoother and more enjoyable. This recipe uses readily available items that you might already have in your pantry or can easily find at any grocery store. We’ll focus on fresh, wholesome ingredients to bring out the best flavors in this dish.
INGREDIENTS:
- 4 medium sweet potatoes
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1/2 cup chicken broth
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- Optional: fresh parsley, chopped, for garnish
For simple substitutions, feel free to use boneless, skinless chicken thighs instead of breasts if that’s what you have on hand; just be aware they might take a couple of minutes longer to cook through. If you don’t have fresh spinach, a 10-ounce package of frozen chopped spinach (thawed and squeezed dry) can work in a pinch, though fresh is preferred for texture. Vegetable broth can be swapped for chicken broth if you prefer, and any mild, soft cheese like goat cheese or even a dairy-free cream cheese alternative could replace the cream cheese for a different flavor profile or dietary need.
Time Needed From Start To Finish
This recipe is designed to be quick and efficient, making it perfect for those busy weeknights when you want a home-cooked meal without a long wait.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes (mostly passive baking time for the sweet potatoes)
- Total Time: 50-60 minutes
The majority of the time is spent baking the sweet potatoes, during which you can prepare the delicious chicken and spinach filling. This makes for a very efficient cooking process!
How To Make It Step By Step With Visual Cues
Making these stuffed sweet potatoes is straightforward, even for beginner cooks. Follow these steps for a perfectly cooked and flavorful meal.
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, then pierce each one several times with a fork. Place them directly on the oven rack and bake for 35-45 minutes, or until they are very tender when squeezed. The skin should look slightly wrinkled and the flesh should yield easily.
- Cook the Chicken: While the sweet potatoes are baking, pat the chicken breasts dry with paper towels. Season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet, let it rest for a few minutes, then shred or dice it into small pieces.
- Sauté Aromatics and Spinach: In the same skillet (no need to clean it), add the chopped onion and cook over medium heat for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more. This will take about 3-5 minutes.
- Create the Creamy Filling: Once the spinach has wilted, pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, then stir in the softened cream cheese, Parmesan cheese, and dried thyme until the cheese is melted and the mixture is smooth and creamy.
- Combine the Filling: Add the shredded or diced chicken back into the skillet with the spinach mixture. Stir well to combine everything, ensuring the chicken is thoroughly coated in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
- Stuff the Sweet Potatoes: Once the sweet potatoes are tender, carefully remove them from the oven. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through the bottom. Gently scoop out some of the cooked sweet potato flesh into a bowl, leaving a border of about 1/2 inch of flesh attached to the skin to form a sturdy “boat.” Mash the scooped-out sweet potato flesh lightly with a fork, then stir it into the chicken and spinach mixture.
- Fill and Serve: Spoon the chicken and spinach filling generously into each sweet potato shell. You can return them to the oven for an additional 5-10 minutes if you like, just to warm everything through and lightly brown the tops, or serve them immediately. Garnish with fresh chopped parsley if desired.
Easy Variations And Serving Ideas That Fit Real Life
This recipe is incredibly versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you can add a sprinkle of mild cheddar cheese on top before serving, or even mix in some cooked corn kernels with the chicken filling for a touch of sweetness and extra texture. If your kids aren’t keen on spinach, you can reduce the amount or finely chop it so it blends in more seamlessly.
To amp up the flavor for adults, consider adding a pinch of red pepper flakes to the filling for a subtle kick, or a squeeze of fresh lemon juice at the end to brighten the flavors. A dash of smoked paprika can also add a lovely depth. For a heartier meal, serve these stuffed sweet potatoes alongside a simple green salad with a light vinaigrette. They also make a great dish for a casual buffet or potluck; just prepare them ahead of time and warm them gently before serving. Other optional toppings include a dollop of plain Greek yogurt or sour cream, a sprinkle of chopped chives, or even some crispy fried onions for a textural contrast.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few common pitfalls. Knowing what to look out for can help ensure your chicken and spinach stuffed sweet potatoes turn out perfectly every time.
One common mistake is overcooking the chicken breast. Chicken breast can dry out quickly, becoming tough and stringy. To avoid this, cook it just until it reaches an internal temperature of 165°F (74°C). Using a meat thermometer is the best way to ensure it’s perfectly cooked without being overdone. Another slip-up can be under-baking the sweet potatoes. If they’re not tender enough, they’ll be difficult to scoop and mash, and the texture won’t be as pleasant. Make sure they are truly soft when squeezed before removing them from the oven. If they still feel firm, give them a few more minutes.
Also, when adding the spinach, don’t overcrowd the pan. If you try to cook too much spinach at once, it will steam rather than wilt, which can lead to a watery filling. Add it in batches if necessary, allowing each batch to wilt down before adding more. Finally, remember to season your filling adequately. Taste the chicken and spinach mixture before stuffing the potatoes and adjust the salt and pepper as needed. A well-seasoned filling makes all the difference!
How To Store It And Make It Ahead Without Ruining Texture
These chicken and spinach stuffed sweet potatoes are excellent for meal prepping or enjoying as leftovers. To store any uneaten portions, allow them to cool completely, then transfer them to an airtight container. They will keep well in the refrigerator for up to 3-4 days.
When reheating, you have a few options. For best results, reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps the sweet potato skin crisp up slightly and prevents the filling from becoming mushy. You can also microwave individual portions for 2-3 minutes, though the texture of the sweet potato skin might be softer.
To make this dish ahead of time, you can bake the
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
