These crowd pleasing keto stuffed chicken breasts are so incredibly tasty that nobody will care (or even believe) that they are low carb and gluten free! A sneaky and delicious way to pack some healthy greens into your family’s dinner menu!
These keto stuffed chicken breasts are crispy on the outside and bursting with a delicious cheesy spinach mixture on the inside – making them a guaranteed crowd pleaser.
There is a lot of controversy over chicken in the Hungry family. Our preferences vary widely, with Mr. Hungry preferring chicken breast because he’s not a fan of dark meat, Hungry Jr. likes chicken legs, and I prefer the chicken thighs for flavor and texture.
One thing we can all agree on though, is that this keto stuffed chicken breast recipe is AWESOME.
The Hungry dudes aren’t veggie fans either, and even they didn’t mind the spinach in this low carb stuffed chicken breast recipe. Really how can anyone complain – the spinach is bundled in with so much cheese and crispy chicken that you barely notice it!
It’s the stuff keto dinner dreams are made of!
Now I know that some of you are looking longingly at the photos, but already thinking it’s too much work and that you’d never actually make this keto stuffed chicken breast recipe.
I hope you’ll reconsider! While there are a few steps that need to be taken to get this low carb stuffed chicken breast masterpiece right, none of them are really difficult.
You’ll need to pound out some chicken cutlets to make them thin enough to roll, and that’s probably the most time consuming step. The good news is, you can pound out and stuff these chicken breasts, then freeze them so that you always have them on hand to thaw and cook – so make a big batch and you can have cheesy keto stuffed chicken breasts anytime the mood strikes!!
Once you’ve pounded out your breasts, you spoon on some easy filling and then roll them up and press them into an oval shape – then chill for a bit to harden up the center. Bread them, brown them, bake them and then revel in the accolades from family and friends over how delicious they are – and what an awesome cook you are!
This is a totally attainable scenario that will have you winning at domesticity like a boss.
You’re welcome.
I served these keto stuffed chicken breasts with my easy marinara sauce and it was great. Totally comfort food level with an Italian flair.
BUT…I was also thinking that these low carb stuffed chicken breasts would be amazing with alfredo sauce – can you picture it?!?!? I can taste it in my head, and it’s going to be awesome.
Honestly these stuffed chicken breasts don’t really need a sauce at all if you’re a purist like that – the ooozy cheesy center acts as a sauce all it’s own. Still – smothering chicken in marinara or alfredo is never a bad thing amiright?
So put your big girl (boy) pants on, invest in a meat mallet, and pound yourself some chicken breasts! Then you can stuff them with all sorts of delicious low carb fillings – just make sure this Cheesy Keto Stuffed Chicken Breast recipe is first on your list!
Keto Stuffed Chicken Breast Recipe Notes:
Because the size of chicken breasts will vary, you may be able to cut 2 huge chicken breasts in half lengthwise to get your four cutlets. Or you can trim and pound out 4 smaller breasts.
Even so, cooking times will vary based on thickness and size. I put in a ballpark baking time of 18-22 minutes which worked for me, but if your breasts are larger (tee hee) you may need to cook them much longer.
To really be safe you should test with a meat thermometer and only remove and serve the chicken after the center reads 165 degrees (F).
Cheesy Spinach Stuffed Chicken Breast – Keto
- Total Time: 43 minutes
- Yield: 4 stuffed breasts 1x
- Diet: Diabetic
Description
Cheesy spinach filling, wrapped in a blanket of tender crispy chicken, and smothered in tangy marinara sauce? It’s the stuff keto dreams are made of!
Ingredients
- 4 boneless, skinless chicken breasts or cutlets
- 6 oz cream cheese, softened
- 2 cups chopped spinach (raw)
- 1/2 teaspoon minced garlic
- 1/3 cup grated parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
For the breading:
- 1/3 cup superfine almond flour **
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 2 eggs
- 2 Tablespoons olive oil for frying
Instructions
- Combine the cream cheese, spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt in a medium bowl and mix well.
- Trim your chicken of any visible fat or membranes. (If they are really large, you can cut them in half lengthwise and just use two of them for four good sized cutlets once flattened.)
- Place a layer of plastic wrap on a cutting board. Top with one piece of chicken, then another layer of plastic on top to sandwich the chicken in-between them.
- Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until it’s about twice the size of when you started, being careful not to pound so thin that it breaks.
- Repeat with the remaining 3 pieces of chicken.
- Spoon 1/4 of the filling mixture into the middle of a chicken cutlet and roll the edges up around it. Turn over and squeeze with your hands until sealed and an oval shape.
- Place seam side down on a cookie sheet and repeat with the other 3 pieces of chicken.
- Chill the stuffed chicken for 15 minutes.
- Beat the eggs in a medium bowl.
- Combine the other breading ingredients (except for the olive oil) in a different bowl and stir.
- Heat the oil in a medium sized nonstick saute pan.
- Preheat the oven to 375 degrees (F)
- Dip the stuffed chicken into the egg first, then the breading mix and cook in the saute pan until golden brown on all sides.
- Transfer the browned chicken to a baking pan.
- Bake in the oven at 375 degrees for 18 – 22 minutes or until a thermometer in the center reads 165 degrees (F).
- Serve with optional marinara or alfredo sauce.
Notes
** to see what brands and products I use and recommend for best results see the IBIH Pantry Recommendations Page!
The nutrition info does not include the optional marinara or alfredo sauce you might enjoy this stuffed chicken with!
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: keto dinner recipes
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 491
- Fat: 33g
- Carbohydrates: 4g net
- Protein: 43g
More Keto Chicken Recipes
Check out this epic list of 50 Delicious keto chicken recipes I posted last month!
Amber says
Do you know if this has been added to myfitnesspal?
Mellissa Sevigny says
I never add my recipes to MFP, but others have at times – not sure about this one though.
Sara B says
Winner winner chicken dinner! Made this tonight and it was incredible. I accidentally rolled my chicken instead of tucking it, so some filling leaked out, but that didn’t stop us from devouring it. These ingredients are all things we always have on hand, so it will definitely be added to our dinner rotation. We ate it as is, no side needed, although a small salad would be perfect. Twenty minutes was perfect for our chicken even though they were larger breasts. Thank you for another stellar recipe!
Joanna says
Am I reading this correctly in that there are 3.5 NET carbs in this dish?
Amber says
It is per serving. There are 4 servings in the dish
Emily Krill says
This recipe is so good. I’ve eaten it every day this week.
Lisa says
So happy with this recipe that I’ve made it twice in one week! (Truth is, I’m exchanging meals with another low-carber and this was both so easy and so delicious that she’ll think I’m an amazing cook!) My breasts must be the perfect size, as 20 minutes in the oven worked great both times.
Anita says
This was delicious! It also reheats great for lunch at work. Thank you!
Tamera Alexander says
Just made this for dinner tonight, Mellissa. So. Fabulous!!! My breasts were a tad too big (my husband said he didn’t mind, bless him). I couldn’t find my meat mallet so tried pounding them with a small cast iron skillet…not recommended, but it was still oh so good. The creamy spinach filling is perfectly flavored. Well done and thanks for sharing! Love your site and your recipes.
Mellissa Sevigny says
Too true Patrick! You could sub ricotta for the cream cheese for an even more authentic ravioli style filling also!
Carol G Fly says
OMG, that sounds so good!
Eric says
I’m wondering how this would taste cooked in a smoker?
Mellissa Sevigny says
Probably amazing, but the breading might be weird – so I’d leave it off!
Michelle says
Change out the cheese with feta, add some fresh dill, and it’s pretty close to chicken spinaki, a great Greek recipe. That could be a nice way to change up this recipe once in a while!
Mellissa Sevigny says
Sounds fantastic Michelle! I might try that and serve it with an olive tapenade or tzatziki sauce!!!