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!
Karen Winston says
Haven’t bought breasts since Walmart stopped selling them for $1.99lb. We like thighs better anyway. I figured I could stuff thighs just as well so I did! Took about 40 min or so to cook and I wish I could upload the pic I took. Great recipe. Will def make again!
Mellissa Sevigny says
Thanks so much for letting us know this worked with thighs as well!
Tiffany says
It’s a keeper! Absolutely delish and I agree that it is easier than it appears. My only issue was my crust sticking to the pan when frying, but my nonstick has seen better days haha
Mellissa Sevigny says
Thanks Tiffany!
Wendy Odom says
Delicious!! 😋 Very easy recipe. I followed the recipe as written. Mine looked just like your picture until I added sauce & cheese. My Husband loved it !!i I posted a picture on my Facebook page & shared your recipe there as well. Thanks so much!! I didn’t see where I can share the picture of mine on here. Definitely a keeper 😎
Mellissa Sevigny says
Thanks so much Wendy! I’m thrilled to hear that your husband loved it too and I appreciate you taking the time to let me know!
Christina Swan says
Another stellar recipe from Melissa, I agree with the previous reviewer who said the recipe is easier to execute than it looks like it will be. 10+ from the husband 🙂
Mellissa Sevigny says
So glad it was a hit Christina, thanks for taking the time to rate and comment!
Tammy G says
AMAZING! I’m making it for a second time!
Mellissa Sevigny says
That’s the best news Tammy, thank you!
Annmarie Weeks says
This looks so delicious & not difficult to make! I’m trying this! Thanks!!
Mellissa Sevigny says
Hope you love it Annmarie!
Trena says
This looks great, M. I will try this for my meal prep next week as I have everything altho my spinach is frozen… Enjoy all the comments…
Can I substitute the chicken for beef?
If I stand on my head, can I use panko instead?.
I hate cream cheese, what can I substitute?
How long should I cook over an open fire in Antartica?
Mellissa Sevigny says
😂😂😂
Sandra says
This is the best,. I didn’t use the breading for mine,. I just stuffed and baked,. So good,. Thanks for posting.. :)