Succulent and juicy, this Spinach Stuffed Chicken is a deliciously satisfying keto dinner. Take chicken breasts to the next level with a rich spinach cheese filling and a buttery garlic pan sauce.
I don’t usually cook with or eat chicken breasts. I’ve always found them a bit boring and lacking in flavor. 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 Keto Chicken Broccoli Casserole and Easy Keto Chicken Fajitas. This this one needs to be added to the list, because it is absolutely mouthwatering!
Why you need to try this recipe
If you’ve struggled with dry, boring chicken breasts then you have to try this recipe. This Spinach Stuffed Chicken is so juicy and flavorful, your tastebuds won’t believe it. Pan-searing the breasts before baking them helps to lock in the flavor.
The stuffing is a mixture of spinach, ricotta, mozzarella, and Parmesan, which prevents the chicken from drying out too much as it cooks. And the buttery garlic pan sauce adds incredible flavor.
It’s incredibly easy to make, too. You can have this wonderful meal on the table in 50 minutes. With only 3.2g net carbs per serving!
Reader reviews
“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!” — Jasmine
“This is so good and easy. Love it and everyone in my family does, too!!” — Sarah G
“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.” — Ryan
Ingredients you need
- Chicken breasts: You need boneless, skinless breasts so that you can butterfly them properly. I recommend looking for medium size breasts so that they cook through a little faster and more evenly.
- Spinach: I use frozen spinach for this recipe, and I make sure to thaw it and drain it well. If you want to use fresh spinach, chop it up and cook it down first, and then make sure to press out most of the liquids.
- Ricotta: Use whole milk ricotta for a richer filling.
- Mozzarella: You can use pre-shredded mozzarella, or you can grate it yourself. Both work great!
- Parmesan: Again, you can use pre-grated Parmesan, or you can grate it yourself. I do recommend steering clear of the junky stuff in a can as it contains fillers that may add carbs.
- Garlic: Fresh garlic adds the best flavor to this Spinach Stuffed Chicken.
- Pantry staples: Butter, paprika, salt, pepper.
Step by Step Directions
1. Prepare the stuffing: In a medium bowl, combine the spinach, ricotta, mozzarella, Parmesan, and 2 cloves of the minced garlic. Season with salt and pepper and mix well to combine.
2. Butterfly the chicken: Using a sharp knife, slice each chicken breast through the center, but don’t cut all the way through. Open each breast like a book.
3. Stuff the chicken: Stuff each chicken breast with one quarter of the spinach mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.
4. Pan fry: 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.
5. Bake to finish: Place the entire skillet in the oven and cook until the chicken reaches 165F on an instant read thermometer, about 20 minutes.
Expert tips
Stuffing chicken breasts really isn’t particularly difficult. 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: Many store-bought chicken breasts are absurdly large, which makes it harder to cook through properly. They are also usually enhanced over-fed on grains, which makes them less healthy. Aim for medium-sized breasts, about 6 ounces each.
How to split chicken breasts: Lay the chicken down on a cutting board and used a sharp knife to cut a deep slit into the side of each breast. You want to make sure not to cut right through so that they open like a book. Then you can spread one side with the filling and fold the other side overtop.
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. You can simply tug and twist them gently to remove them and the breasts will retain their shape.
Pan-sear and then bake: Pan-searing the Spinach Stuffed Chicken adds phenomenal flavor and allows the outside to brown nicely. Baking in the oven ensures that the breasts cook through properly. I don’t recommend skipping either step.
Serve with the pan juices: The filling does ooze out a bit and between that and the butter and garlic, you have a gorgeous pan sauce to drizzle over the chicken as you serve.
Frequently Asked Questions
The easiest way to stuff chicken breast is to butterfly it first. 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. Then you can open the breast like a book and fill it with any mixture of fillings.
How long it takes can depend on how large the breasts are and the type of stuffing. These Spinach Stuffed Chicken Breasts take 25 to 30 minutes to cook through completely. Make sure you check the internal temperature, as it should reach 165ºF in the thickest part of the breast.
This keto stuffed chicken recipe has 5.1g of carbohydrate and 1.9g of fiber. So it has 3.2g net carbs per serving.
What to serve with Spinach Stuffed Chicken
This delicious keto meal pairs with all your favorite sides. Here are a few you might try:
- Grilled Zucchini
- Cauliflower Risotto
- Creamy Mashed Cauliflower
- Ham and Cheese Baked Asparagus
- 7 Layer Salad
- Slow Cooker Spaghetti Squash
More recipes you will enjoy
- Cheesy Spinach Squares
- Easy Buffalo Chicken Soup
- Walnut Crusted Chicken Breast
- Sheet Pan Chicken Thighs
- Italian Wedding Soup
- Keto Calzone with Spinach and Artichokes
Spinach Stuffed Chicken Breasts
Equipment
Ingredients
- 4 medium chicken breasts, boneless and skinless
- 8 ounces (226.8 g) frozen chopped spinach, thawed and drained
- 1/4 cup (59.15 ml) butter, divided
- 4 garlic cloves, minced, divided
- Salt and pepper
- 1/2 cup (118.29 ml) whole milk ricotta
- 1/2 cup (118.29 ml) shredded mozzarella
- 1/4 cup (59.15 ml) grated Parmesan
- 1/2 tsp (0.5 tsp) paprika
Instructions
- Preheat the oven to 350ºF. Squeeze as much moisture as possible out of the spinach.
- In a medium bowl, combine the spinach, ricotta, mozzarella, Parmesan, and 2 cloves of the minced garlic. Season with salt and pepper and mix well to combine.
- Using a sharp knife, slice each chicken breast horizontally through the center, but don't cut all the way through. Open each breast like a book.
- Stuff each chicken breast with 1/4 of this mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.
- 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.
- Place the entire skillet in the oven and cook until the chicken reaches 165ºF on an instant read thermometer, about 20 minutes.
Notes
Nutrition
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Loved it, quick delicious satisfying dinner
Hello! Do you think there’s any way these can be done in an air fryer?
Thanks for any insight!
Probably… but I would google air-fried stuffed chicken to get the timing and temp right.
This sounds delicious and I’d like to give it a whirl. My problem, with being in our 80s, is that our digestive systems no longer tolerate garlic well. Is there another spice/herb I could use to give it a good flavor? We really enjoy your recipes and I would like to be able to adapt this one.
Sure, you can leave it out easily. Try just adding some Italian seasoning.
What a delicious recipe! I had some fresh spinach I needed to use so cooked that, squeezed dry, and added instead of frozen spinach. I always use more garlic than the recipe calls for, as well. The stuffing did not melt out of the chicken. It was sooooo tasty!! I will be making this again and again. Thank you for sharing the recipe!
Excellent! Pretty and tasty enough for company yet easy enough for a weekday meal. It’s a definite make again!
Made this last night for my husband and me. It was delicious and really easy to make. Worthy of a company dinner! I cooked 2 portions and froze 2 for a wonderful meal later. Thanks for your awesome recipes, Carolyn.
Thank you, Carolyn! Very, very good! As you said, the chicken was not dry at all. The stuffing was tasty, I love spinach & cheeses anyway. This was an easy recipe to make. No cons at all. I will happily make it again. It made great leftovers, too. I cut the cooked breasts in half the long way (right through the stuffing), warmed it gently, and had fabulous sandwiches!
Wonderful and beautiful chicken dish. I’ll make it for guests soon.
I’ve been following you for several months but this was the first recipe I actually tried. I had everything on hand except the Ricotta cheese and chicken but the chicken was on sale so it was perfect timing. Hubby and I both really enjoyed them and I will be making this again. Thank you for great tasting and easy recipes.
I’ve never liked spinach, but I was pleasantly surprised by this recipe! I was also glad about how easy it was to make. Hubby also says it was super tasty, and liked the amount of garlic in it 😊
Really, REALLY good! Even after resting in a warm oven for 20 minutes, waiting for hubby to return, there were no complaints. I had giant chicken breasts so I prepared 2 and one was plenty to feed us both with a side salad and steamed veggies. The filling is delicious and plenty of it. I used 2 metal skewers to secure each breast and they were seeping just the right amount of filling to look as good as Carolyn’s. This is a keeper.
Oh my, this spinach stuffed chicken was so good and easy to make. Will add to my favorites!
Sooooooo good. juicy, tasty, filling! i could not eat a whole one and it was so delicious. Definitely one to make on repeat in coming weeks. Truly appreciate the recipes you post.
I made this for dinner and it was fabulous! My family loved it!! We are adding this to the meal rotation of favorites. Was super moist with only one cast iron pan for cleanup!!! Thanks for all the great recipes, couldn’t do keto without them! 😋
Made this recently and we enjoyed it, but I think I overcooked it because it was on the dry side. That was on me. I will try again another time. Always appreciative of Carolyn’s recipes!
This recipe was superb! my whole family loved it. I will definitely be adding it to our family favorites. Thank you for sharing All Day I Dream About Food. ❤️
Wonderful flavour and so easy. I only made a recipe with 2 breasts for myself. I will make again once my husband is home to try it. Served it with your green bean salad for a nice Sunday evening supper for one. Thanks again Carolyn
I made this tonight for Hubby and I. ( Halved recipe) It was delish! Wonderful flavor! Served it with a tossed garden salad. Definitely a company worthy recipe and easy to prepare too. Hubby can’t wait for me to make it again. Thank you, Carolyn!
This Spinach Stuffed Chicken Breast was so juicy and tender, the flavors were delicious. I will be making this again. I still need practice with stuffing ingredients into sliced chicken breasts but I know the more I try the better I will get.
So tasty, and not dry (!!!). The chicken made a great sandwich day 2, cut in half through the cheesy stuffing and warmed gently. I would happily make this again!