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.
Course: Main Course
Keyword: keto stuffed chicken, spinach stuffed chicken breast
4mediumchicken breastsboneless and skinless
8 ouncesfrozen chopped spinachthawed and drained
4 garlic cloves, minceddivided
Salt and pepper
1/2cupwhole milk ricotta
1/2 cupshredded mozzarella
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 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.
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.
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.