These keto spinach stuffed chicken breasts are a guaranteed crowd pleaser, offering a crispy exterior and a flavorful, cheesy spinach interior. It's a sneaky and delicious way to incorporate healthy greens into your family's dinner, even for those who aren't veggie fans. This recipe is perfect for anyone following a low-carb or keto diet, looking to lose weight, or simply wanting a healthy, protein-packed meal.
Why You'll Love This Recipe
- Crowd-pleasing: Even those who don't typically enjoy spinach will love this recipe.
- Keto-friendly: Each serving contains just 3.2g net carbs and a whopping 47g of protein.
- High in protein: A satisfying meal with 47 grams of protein per serving.
- Simple ingredients: Everyday staples that you can find at any grocery store.
- Easy but impressive: Totally restaurant-worthy but it comes together in under an hour.
Ingredients You'll Need
- Boneless, skinless chicken breasts
- Cream cheese
- Parmesan cheese
- Mozzarella cheese
- Ricotta cheese
- Spinach (fresh or frozen)
- Mayonnaise
- Garlic
- Olive oil
- Smoked paprika
- Onion
- Red bell peppers
- Salt and pepper
- Italian seasoning
- Chili powder
Preparing the Chicken
- Trim the chicken: Remove any visible fat or membranes from the chicken breasts.
- Pounding the chicken: Pound out some chicken cutlets to make them thin enough to roll. Because the size of chicken breasts will vary, you may be able to cut 2 huge chicken breasts in half lengthwise to get your four cutlets.
- Create a pocket: Lay each breast flat on a cutting board and use a sharp knife to slice it horizontally through the middle, but don’t cut all the way through. Open each breast like a book. Or, starting from one side, use a sharp knife to cut a deep slit (or pocket) into each chicken breast, parallel to the cutting sheet, leaving three sides intact. Try to make the cut even so the attached edges are all about 1/2 inch thick.
- Season the chicken: Drizzle the chicken breasts with olive oil. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. Also, season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper.
Making the Spinach Filling
- Squeeze the spinach: Squeeze as much moisture as possible out of the spinach. If using frozen spinach, thaw it first and squeeze out the moisture with a paper towel.
- Combine ingredients: In a medium bowl, combine the spinach, cream cheese, Parmesan, mozzarella, ricotta (optional), mayonnaise, garlic, red pepper, shaved onion, smoked paprika, and remaining salt and pepper. Mix well to combine.
Stuffing and Cooking the Chicken
There are a few methods of stuffing the chicken.
Method 1:
- Stuff the chicken: Spoon 1/4 of the filling mixture into the middle of a chicken cutlet and roll the edges up around it.
- Chill: Then chill for a bit to harden up the center.
- Pan-sear: Add the chicken breasts, butter, and garlic to an ovenproof skillet and cook until golden brown.
- Oven-bake: Transfer to a 350ºF oven and bake until the internal temperature reaches 165ºF.
Method 2:
- Stuff the chicken: Spoon the spinach mixture evenly into each chicken breast. Turn them upright, so the stuffing is facing up.
- Bake: Bake for 25 minutes, until the cheese is bubbly and the chicken is cooked through at the thickest point.
Method 3:
- Stuff the chicken: Stuff each chicken breast with 1/4 of this mixture.
- Secure with toothpicks: Use 2 to 3 toothpicks per breast to close up the opening as best you can.
- Pan-sear: Heat a large ovenproof skillet over medium heat. Add the butter to the pan and let melt. Once hot, add the remaining garlic and then add the chicken breasts. Cook until golden brown on the outside, about 3 to 4 minutes per side.
- Oven-bake: Place the entire skillet in the oven and cook until the chicken reaches 165ºF on an instant read thermometer, about 20 minutes.
Cooking Instructions
- Preheat: Preheat oven to 350-375 degrees F.
- Prepare: Line a rimmed baking sheet with parchment paper or use a 9x13 baking dish.
- Bake: Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and golden brown.
Serving Suggestions
Serve warm. These keto stuffed chicken breasts are great on their own, but you can also add a sauce.
- Marinara sauce
- Alfredo sauce
- Keto cauliflower rice risotto (add spinach for extra flavor)
- Cauliflower rice with Basil and Pine Nuts
- Easy one-pan spinach stuffed chicken breast is the perfect protein to serve with so many different sides!
Tips and Variations
- Choose smaller chicken breasts: Aim for medium-sized breasts, about 6 ounces each.
- Don't skip pan-searing: Pan-searing the Spinach Stuffed Chicken adds phenomenal flavor and allows the outside to brown nicely.
- Frozen spinach: You could definitely use frozen spinach in place of raw spinach.
- Cheese: You can use any melty cheese in place of the brie.
- Dairy Free/Whole30: You can easily make this dairy free and whole friendly!
- Prep Ahead: If you want to prep this ahead for a dinner party, you can stop after Step 4, cover and refrigerate the chicken for up to 1 to 2 days.
- Switch up the seasonings: Experiment with different herbs and spices to customize the flavor.
Storing Leftovers
Store any leftover stuffed chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Nutritional Information
Each serving of this Keto Spinach Stuffed Chicken contains approximately:
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- 3.2g net carbs
- 47g of protein
Please note that this information is an estimate and may vary based on specific ingredients and preparation methods.
Read also: Keto Calorie Counting: A Detailed Guide
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