Sausage Stuffed Chicken

I love recipes that mix different proteins together to create new combinations and sausage and chicken is a great combination!! Add some mushrooms and spinach and you’ve got an amazing meal!



Serves: 4

Nutrition per serving: 432 calories, 25g fat, 6g net carbs (7g total), 47g protein

Prep time: 35 minutes

  • 1 tbsp avocado oil

  • 1/2 lb Italian sausage (you can use sausage that you remove from the casing or the kind that you cut up…it’s really up to you)

  • 1/4 of a large onion, chopped

  • 2 garlic cloves, minced

  • 4 oz mushrooms, chopped

  • 6 cups baby spinach

  • salt and pepper to taste

  • 1/8-1/4 crushed red pepper flakes

  • 20 oz boneless skinless chicken breast (4 breasts)

  • 1 tbsp avocado oil

  • 1/2 tsp salt

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/2 tsp Italian seasoning

  • 1/4 tsp paprika


Preheat oven to 400 degrees. You can use a glass baking dish or an aluminum foil lined baking sheet for this recipe.

Heat a large skillet over medium-high heat and add 1 tbsp avocado oil. Add sausage (removed from casing or sliced up) and saute for 4-5 minutes until it is evenly browned.

Add the chopped onions and saute for 3 minutes. Add the garlic and mushrooms and saute for an additional 3 minutes. Add the spinach and salt and pepper and saute until spinach is wilted.

Slice a pocket into each chicken breast, making sure not to cut all the way through.

Combine salt, garlic powder, onion powder, Italian seasoning and paprika in a small bowl and mix.

Drizzle oil over chicken breasts and sprinkle seasoning mixture over top of each chicken breast. Stuff each breast with sausage mixture.

Roast in the oven for 20-25 minutes, until chicken is cooked through. Remove and enjoy!

Recipe adapted from Paleo Running Momma