Looking for a high-protein, low carb dinner that doesn’t skimp on flavor? This spinach stuffed chicken has it all! Succulent chicken breasts stuffed with a savory combo of spinach, garlic, and three cheeses, and drizzled with a buttery pan sauce. It’s bound to become one of your favorite keto chicken recipes.
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 this keto stuffed. 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!
What readers are saying
“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
Why you’ll love this Spinach Stuffed Chicken
- Big on flavor – juicy chicken with a cheesy spinach stuffing.
- Simple ingredients – everyday staples that you can find at any grocery store.
- High protein – a satisfying meal with 47 grams of protein per serving.
- Keto friendly – with 5.1 grams of carbs and 1.9 grams of fiber, it fits your healthy low carb diet.
- Universal appeal – even non-keto eaters love this recipe.
- Easy but impressive – totally restaurant-worthy but it comes together in under an hour.
Ingredient Notes
- Chicken breasts (boneless, skinless) – medium size works best
- Frozen spinach (thawed, well-drained) or cooked fresh spinach (pressed dry)
- Ricotta (whole-milk) – rich and creamy filling
- Mozzarella (shredded or freshly grated)
- Parmesan (avoid processed canned)
- Garlic – fresh for best flavor
- Butter, paprika, salt & pepper – pantry staples for savory seasoning
Overview: How to make this recipe
- Prepare the stuffing: Mix the spinach, ricotta, mozzarella, Parmesan, garlic, salt, and pepper in a bowl.
- Butterfly the chicken: Slice each chicken breast through the center but not all the way through.
- Stuff the breasts: Fill each with one quarter of the spinach & cheese mixture and secure with toothpicks.
- 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.
Expert tips
Choose smaller chicken breasts: Many store-bought chicken breasts are absurdly large, which makes it harder to cook through properly. 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:
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
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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This sounds fantastic and healthy. I am definitely going to prepare this recipe. I appreciate you so much, giving us all these recipes. Have a blessed day.
Going to try this sounds delicious
I have used this recipe many times for my family and company.
Everyone loves it!!!
Dinner was a success! Every liked it and said it was delicious. Pretty easy to make. I did make one change – I used chicken breast cutlets. I thought it would cook faster but these cutlets were so big!! Bottom line -whole breast or breast cutlets this recipe is a keeper! Thank you Carolyn for another great recipe!
Made this tonight for dinner. I did double the garlic, because I love it. My chicken breasts were on the thinner side, so I browned them alone, then topped with the spinach-cheese mixture prior to baking. They turned out perfectly.
Sounds wonderful!
Caroline, I’m just wondering why it says 1/4 cup of butter, divided? I couldn’t see anything in the recipe about adding the butter in two lots.
You know what? I have NO idea! Probably leftover from an earlier version of the recipe. 🙂
This looks delicious and easy. I’m wondering if it will freeze well. I’m looking for recipes I can cook ahead and freeze for summer.
Storage info is in the recipe card!
Sorry, Carolyn, these is NO storage info in the post body OR the recipe card. I know as I checked both TWICE.
This is the best chicken- my husband always say “ummm” ! I have prepared and just barely under cooked, froze in baking dish, thawed and finished cooking and it turned out fine. I keep on hand for surprise guests. I halved the ricotta and added cream cheese. Thanks Carolyn!
So glad you like it1
Yum! This is Sunday dinner!
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.