Spinach Stuffed Chicken Breasts

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.

Course Main Course

Cuisine American

Keyword keto stuffed chicken, spinach stuffed chicken

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 436kcal

Equipment

1 Instant Read Thermometer

Ingredients

4 medium chicken breasts boneless and skinless
8 ounces frozen chopped spinach thawed and drained
1/4 cup butter divided
4 garlic cloves, minced divided
Salt and pepper
1/2 cup whole milk ricotta
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 tsp paprika

US Customary - Metric

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

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 165ºF.

Nutrition