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    Home » Low Carb » Keto Spinach Stuffed Chicken Breast

    Published: Aug 17, 2019 · Modified: Aug 24, 2022 by Carolyn

    Keto Spinach Stuffed Chicken Breast

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.4K shares
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    Cheesy spinach stuffed chicken breasts make a deliciously satisfying keto dinner. Take your chicken to the next level with a rich spinach and three cheese filling and a buttery garlic pan sauce. It’s an easy and flavorful low carb meal.

    Keto stuffed chicken breasts in a cast iron pan. Stuffed with spinach and cheese.

    Typically I don’t eat chicken breasts. To be honest, I find them boring and not nearly rich enough in flavor or nutrition. I much prefer chicken thighs any day.

    Unless we happen to be talking about these cheesy spinach stuffed chicken breasts. Then I take back every bad thing I ever said about how chicken breasts are dry and boring. Because this meal is ANYTHING but boring.

    I have a lot of delicious chicken recipes that have become reader favorites,, like the easy Chicken Broccoli Casserole, or the seriously kid friendly Pizza Chicken recipe. I predict that this spinach stuffed chicken breast recipe is going to be my next big keto chicken hit.

    And if it isn’t, then it should be. Oh my heavens, it was good. Pan-seared chicken thighs with a rich filling of spinach and three Italian cheeses, all topped off with a buttery garlic sauce. I’m drooling just thinking about it.

    Drizzling garlic butter over spinach stuffed chicken breast.

    Stuffed Chicken Breasts make a fabulous keto meal

    Chicken breasts alone are not perfect on keto, because they are much lower in fat and not nearly as filling as chicken thighs. They also don’t have a lot of flavor and really need some additions to make a satisfying meal.

    But they are like a blank slate and there really are so many good ways to dress them up. And stuffed chicken breast is about a million times more interesting and flavorful than plain cooked chicken.

    You can add all the fats and the flavor in both the filling and in the sauce. In this spinach stuffed chicken breast recipe, I used plenty of butter and garlic to cook them in, so that I had a succulent pan sauce when they were done. Drizzling that over was just the icing on the cake. Or the sauce on the chicken. Whatever.

    Stuffed chicken breast on a plate, cut open to see the spinach and three cheese filling.

    Tips for Keto Stuffed Chicken Breast

    Stuffing chicken breasts really isn’t hard to make. But there are a few tricks to getting it right so that your filling doesn’t ooze out everywhere and leave you with empty chicken.

    Choose smaller chicken breasts: Most store-bought chicken breasts are absolutely huge, because factory farm chickens are bred to produce tons of breast meat. Those huge, hormone-laden breasts really aren’t good for you and are far too large for one serving per person. They take longer to cook too and tend to dry out a lot.

    If you can, get some good organic and/or free range chicken breasts that are medium to smallish. Four of these should add up only to about 1 ½ lbs of chicken. Much healthier and a much  more reasonable serving size.

    Cut a deep slit: You can actually stuff chicken in several different ways, including the messy and time consuming method of pounding your chicken breasts into thin cutlets and rolling the filling up inside.

    But for this recipe, I used the easiest method. I simply lay the chicken down on a cutting board and used a sharp knife to cut a deep slit into the side of it. You want to make sure not to cut right through, but when you’re done, your chicken breast should open like a book.

    Prepare the filling: To get maximum flavor from the filling, I sautéed the spinach with garlic and butter. Then I transferred it to a bowl and mixed in the cheeses. Be sure to thaw and drain your spinach very well so that your filling isn’t overly wet. Squeeze out as much moisture as possible before adding it to the pan.

    Stuff the chicken: Fill each of the slit breasts with ¼ of the filling mixture, really working it all the way into the crease. Then fold the meat over as tightly as you can around the filling.

    Secure with toothpicks: Use 2 to 3 toothpicks per breast to close up the opening as best you can. Just don’t forget about them when it comes time to serve! They aren’t always easy to get out, once the chicken is cooked, as they bake into it. So warn any family or guests that they may need to cut them out before eating.

    Pan-sear and then bake: It’s hard enough to get chicken to cook through as it is, but stuffed chicken breast is even harder. So you will simply be pan-searing the outside, flipping it over carefully with tongs, so as not to dislodge the filling. Then the chicken will go into the oven to cook through.

    Serve with the pan juices: The filling does ooze out a bit and between that and the butter, you have a gorgeous pan sauce to drizzle over the chicken as you serve.

    Now that I know the joys of stuffed chicken breast, you know I will be doing this more often. I have a few other delicious ideas I want to try out. But this Spinach Stuffed Chicken with Three Cheeses is so good, I hope you will give it a go!

    Close up of keto stuffed chicken breast in a cast iron skillet.

    More Delicious Keto Spinach Recipes

    Creamy Bacon Spinach Feta Chicken

    Salmon Salad with Avocado and Spinach

    Spinach and Mushroom Omelet Muffins

    Low Carb Creamed Spinach

    Keto Spinach Dip

    Close up of keto stuffed chicken breast in a cast iron skillet.

    Spinach Stuffed Chicken Breasts

    Cheesy spinach stuffed chicken breasts make a deliciously satisfying keto dinner. Take your chicken to the next level with a rich spinach and three cheese filling and a buttery garlic pan sauce. It's an easy and flavorful low carb meal. 
    5 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: keto stuffed chicken, spinach stuffed chicken breast
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 4 servings
    Calories: 436kcal

    Ingredients

    • 4 medium chicken breasts boneless and skinless
    • 8 ounces frozen chopped spinach thawed and drained
    • ¼ cup butter divided
    • 4 garlic cloves, minced divided
    • Salt and pepper
    • ½ cup whole milk ricotta
    • ½ cup shredded mozzarella
    • ¼ cup grated Parmesan
    • ½ teaspoon paprika

    Instructions

    • Preheat the oven to 350F. Cut a deep slit sideways into each chicken breast but don't cut fully in half. Squeeze as much moisture as possible out of the spinach.
    • Heat a large ovenproof skillet over medium heat. Add 2 tablespoons of the butter and let melt, then add the spinach and half of the minced garlic. Season lightly with salt and pepper, and sauté 3 minutes, then transfer to a medium bowl.
    • Stir the ricotta, mozzarella, and Parmesan into the spinach mixture until fully combined. Stuff each chicken breast with ¼ of this mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.
    • Add the remaining 2 tablespoons of 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.
    • Place the entire skillet in the oven and cook until the chicken reaches 165F on an instant read thermometer, about 20 minutes.

    Notes

    Want to prep your stuffed chicken breast ahead of time? No problem! 
    Proceed through Steps 1 to 3. Then refrigerate the chicken breasts for up to 8 hours before cooking. Be sure to cook thoroughly and make sure the breasts AND the filling reach an internal temperature of at least 165F. 
    Nutrition Facts
    Spinach Stuffed Chicken Breasts
    Amount Per Serving (1 breast)
    Calories 436 Calories from Fat 191
    % Daily Value*
    Fat 21.2g33%
    Carbohydrates 5.1g2%
    Fiber 1.9g8%
    Protein 47.6g95%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Sharon G. says

      January 25, 2023 at 6:09 pm

      Can this go in the air fryer? Or is that not a good idea? LOVE LOVE LOVE your recipes!!!!

      Reply
      • Carolyn says

        January 26, 2023 at 1:07 pm

        I haven’t tried… but experiment and report back! 😉

        Reply
    2. Ryan James says

      December 22, 2022 at 2:31 pm

      5 stars
      I made this two nights ago and it lasted for two of our dinners. It was excellent and a saver recipe. Where I live, there are no frozen vegetables, so I steamed fresh spinach in the Instant Pot, pushed the extra water out and used it that way. Delicious recipe.

      Reply
    3. Teri says

      April 10, 2022 at 9:16 am

      I just love this recipe. I do have just one question, due to my crazy busy work schedule would I be able to prep all then freeze it to cook at a later time?

      Reply
      • Carolyn says

        April 10, 2022 at 3:33 pm

        You know, that’s a good question but I would google the food safety issues. I am sure someone has figured that out!

        Reply
    4. Dave Harmsen says

      March 14, 2022 at 10:48 am

      Can you substitute fresh spinach

      Reply
      • Carolyn says

        March 14, 2022 at 11:31 am

        Yes but cook it down and drain it first.

        Reply
    5. CMA says

      March 12, 2022 at 9:59 am

      Every recipe that I’ve made of yours is fantastic.
      You consistently take the flavor/texture up a notch. I’ve never tried a recipe that I didn’t love; so many are in my normal rotation. Thank you.
      I love your cookbooks too !

      Reply
      • Carolyn says

        March 12, 2022 at 2:22 pm

        Thanks so much!

        Reply
    6. Sarah G says

      March 25, 2021 at 2:34 pm

      5 stars
      This is so good and easy. Love it and everyone in my family does, too!!

      Reply
    7. Maggie Kim says

      January 19, 2021 at 5:56 am

      5 stars
      This turn out delicious! Huge hit and will be in rotation. I also just put the uncooked spinach in the mix with great results.

      Reply
    8. Jasmine says

      December 12, 2020 at 10:33 am

      5 stars
      This recipe is incredible and is one of my favorite go-tos. I’ve served to non-keto eaters and they adore it. Perfectly accompanied with some cauliflower rice with Basil and Pine Nuts. So good! Brilliant work Carolyn!

      Reply
    9. Rachael says

      May 30, 2020 at 1:28 pm

      5 stars
      I don’t have any ricotta on hand…could I substitute cream cheese?

      Reply
    10. Rachael says

      May 30, 2020 at 1:22 pm

      I don’t have any ricotta on hand…would cream cheese work as well?

      Reply
      • Carolyn says

        May 30, 2020 at 5:07 pm

        That should work.

        Reply
    11. Alena says

      March 16, 2020 at 8:06 am

      5 stars
      I LOVE this recipe

      Reply
    12. Theresa says

      November 13, 2019 at 1:20 pm

      fresh spinach will work too?

      Reply
      • Carolyn says

        November 13, 2019 at 2:52 pm

        Yes, but you need to sauté it a bit first to make it softer.

        Reply
    13. Melissa says

      August 31, 2019 at 10:59 am

      5 stars
      Very flavorful and delicious!

      Reply
    14. Valentina says

      August 30, 2019 at 11:25 pm

      5 stars
      This stuffed chicken recipe looks amazing!

      Reply
    15. Beth Pierce says

      August 30, 2019 at 10:12 pm

      5 stars
      Such a savory and robust dinner recipe! Easily, a new family favorite in our home; delish1

      Reply
    16. Anna says

      August 30, 2019 at 2:17 pm

      5 stars
      This stuffed chicken was a huge hit here! Thanks for sharing!

      Reply
    17. Suzy says

      August 30, 2019 at 2:10 pm

      5 stars
      This is so delicious! I love the spinach stuffing! A huge hit in our house!

      Reply
    18. melody says

      August 22, 2019 at 9:18 am

      wondering for a meal, what is best served with this entrée? making this a fun on keto friendly meal.

      Reply
      • Carolyn says

        August 22, 2019 at 9:34 am

        Salad, grilled veggies, cauliflower rice…. whatever you want.

        Reply
    19. Jane says

      August 21, 2019 at 5:23 pm

      This recipe sounds so good! I am going to make it this week; it will be a nice change of pace. Just wondering…got any ideas for what to do with the rest of the ricotta. (Can you buy it in containers that are less than 16 oz.?)

      Reply
      • Carolyn says

        August 21, 2019 at 5:42 pm

        You can sometimes find 8 ounce tubs of ricotta, but if not… try one of these: https://alldayidreamaboutfood.com/low-carb-lemon-ricotta-scones/

        https://alldayidreamaboutfood.com/chocolate-ricotta-pudding-low-carb-recipe/

        https://alldayidreamaboutfood.com/zucchini-ricotta-tart/

        https://alldayidreamaboutfood.com/keto-cannoli-sheet-cake/

        Reply
      • Linda says

        August 23, 2019 at 10:19 am

        Jane, you can also freeze it.

        Reply
    20. Pam Cockrell says

      August 17, 2019 at 9:21 am

      Do you have a protein count on these chicken breasts?

      Thank you,
      Pam Cockrell

      Reply

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