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!
Carolyn Bradford says
This sounds amazing and I can’t wait to try it! Did you use fresh or frozen spinach?
Mellissa Sevigny says
I used fresh but frozen would probably also work! Be sure to drain it well though!
Tamara says
Quick question, I want to make this recipe but my oven is broken. I do have an option of my convectional toaster oven but is there any way it can be made in a pan or no?
Moll says
Would like to serve this for a New Year’s Eve dinner party. What do you serve with it?
Lori says
We’ve made this twice now, and it’s delicious. Ours doesn’t look like the picture though, and the cheese all melts out into the pan. Tips?
Mellissa Sevigny says
Maybe seal the ends with toothpicks?
Susan says
This sounds delicious and am going to try. There is just two of us in the house so I’m always doubling recipes and freezing extras for meals later to save time. At what point would I freeze this? Before cooking, after cooking? Thanks for any help
Jill says
I was wondering the same thing. I love to buy chicken on sale and do “make ahead” meals for the freezer. This recipe sounds fantastic!
Younger than I feel says
What on earth is “keto”? I came across this recipe first when searching “stuffed chicken breast” recipes. I presume it’s short for something, so i’m not going to Google half a phrase and try and deduce the meaning. When will you internet hipsters realize not EVERYONE is privy to your hipster terminology, and things require explanation, or introduction at the very least. :(
Mellissa Sevigny says
First, I’m not and never have been a hipster. Second, Keto is short for ketogenic and this blog is full of recipes, explanations, and free meal plans about it so I’m not going to put a full explanation of what keto is in every. single. post. for people who can’t be bothered to spend 30 seconds doing a google search to find the information for themselves. In fact, in the time it took you to write your snarky comment, you could have found out what keto is and we could have both saved time and aggravation.
Joanna says
Bravo!
Lorica says
Your response to ‘Younger than I feel’…. perfect! The reader owns some responsibility in researching what’s necessary to understand what they aren’t familiar with. Otherwise, you’d be writing a book, not a blog. Your recipe is fabulous and I excitedly anticipate trying more of your meal suggestions. Thanks for the fabulous dinner.
Didi says
Best.Response.Ever!! Lol
Trying this recipe tonight!! :)
Ashley says
LOLOL
Jade says
What on earth? You do realise that just the same as countless people search “vegan” recipes, people, who are on a ketogenic diet, search for “keto” recipes?
Jodca says
Aren’t you a rude sod Jade.
Thank you for sharing such a delicious recipe!! You have amazing, tasty and inspiring recipes …keep up the great work! :)(
Aida Amador says
Super low carb eating lifestyle.
low carb chicken breast recipes says
It’s easy to rally the family around a delicious chicken dinner. This recipe are so full of flavor that no one will know that they’re low-carb. Its so delicious and yummy. Thank you so much for giving us a great recipe!
Gwen says
Awesome Good!
kr says
This recipe took me 2 hours and is the most I’ve ever kitchened but it was AMAZING!
Mellissa Sevigny says
Ha ha! “the most I’ve ever kitchened” made me laugh out loud! Glad you thought it was worth the trouble!!
Kristen says
Can I filet the chicken and then stuff the filling in it instead of pounding it? Super excited to make this recipe tonight!
Alexandra Mossiev says
Man, pounding that chicken was super therapeutic! I followed the recipe and this came out SO good. The only change I made was replacing the mozzarella with manchego (use what you’ve got!). My mom and my friend tried this and they said it was unreal.
Thanks Melissa!