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
Keywords: keto stuffed chicken, stuffed chicken breasts
More Keto Chicken Recipes
Check out this epic list of 50 Delicious keto chicken recipes I posted last month!
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.. :)
★★★★★
Taylor says
Could you do this in an air fryer?
Margaret Hannah says
I made this last night. It was delicious.
Ally says
All I have on hand in regards to cheese is deli slices & shredded cheddar-Monterey Jack cheese blend & I haaaate parmesan. If altering this recipe, what would you suggest?
KT says
I use ricotta instead of cream cheese. Also add sun dried tomatoes and either artichoke or mushrooms to the filling.
Sheina says
Hands down this is the best stuffed chicken recipe! We didn’t change anything and it was awesome!
★★★★★
Susan says
I agree! Great recipe!
★★★★★
Heidi Back says
I can’t wait to try this recipe. It sounds perfect… the nutmeg is throwing me a bit, so I might skip it. The fall type spices some times give me migraine. I don’t even keep it in the house.
If you’re freezing these, can you do the entire recipe frozen? I’ve been wanting to try more freeze ahead meals. Can you do the breading then freeze? Also how long and what temp would you cook them from frozen state?
Thanks!
Donna says
Wow! Fabulous taste. I did not stuff the chicken but made the vegetable on the side. Someone in this house does not like spinach. I made chicken fingers and fried these in the skillet. Our new favorite.
★★★★★
Regina Clements says
I cannot wait to try this recipe. Thank you for sharing. I am new to Keto. I was thinking it would be delicious with portobello mushrooms too. I will let you know how it turns out.
Kat says
This was excellent. I was sure it would fall apart but it didn’t. The kids gobbled it up too! Served with smashed cauliflower, a homemade marinara and a simple salad. Thanks!
Courtney says
New go to as it was genius!
★★★★★
Sherry says
Made this tonight. It was delicious. I took one of the reviewer’s comments about preparing it up to the breading part and baked it instead. Yummy and so simple that way.
★★★★★
Dania says
I could eat this every day!
★★★★★
Donna says
Made this tonight for dinner and it has to be best dish ive ever made. We added some marinara sauve to top after cooking. My husband was a big fan also. He says we need to make it on a weekly basis. Thank you for sharing.
★★★★★
Abby Davis says
SO delicious!!!!! A new family favorite. Can’t go wrong with cream cheese and spinach! Thanks for a great keto recipe!
Katy says
Made this tonight as written and loved it! For those having issues with their cheese spilling, I made sure to bread the whole thing and fry the edges as well – helped keep it all tucked into a neat little package. Simple, quick recipe that looks like a lot more effort than it is!
★★★★★
Candice says
This was so good! Just made it tonight and it was a big hit. I made some adjustments to accommodate what I had on hand. I used Swiss cheese and added ham to the filling. I made a creamy mustard sauce to put on top. Kind of a play on chicken cordon bleu. Terrific! Thanks for sharing! Can’t wait to try more recipes from your site.
Candy says
I love this recipe and would like to say that I forgot about the breading and it came out fabulous!!
When my roommate just made it she used the Parmesan cheese to bread it because she had forgotten the flour when she was at the store and that work d well too.
Thanks for a versatile recipe :-)
Luke says
Just finished eating a this with my family, wow so good! I didn’t have almond flour but I had rice flour worked great. Also don’t have mozzarella so I used Swiss cheese. Amazing! Thanks!
Dana says
Sad because my breading just fell all off in the pan :( what did I do wrong? I let them chill in the fridge for over 15 min… dredged in egg and then covered in the coating and then straight into a heated pan with oil… it didn’t stick at all! just stuck to the bottom of my pan :( I’m sure it’ll still taste great, but the breading didn’t work at all for me! I’ll have to try it out again sometime!
Ryan says
This can happen if you put too much breading on, or if you didn’t put them in a hot enough pan. Sorry!
Tara says
You can never go wrong with chicken, cheese and spinach. The only thing to make it better would be mushrooms! Yum! Thanks for sharing!
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.
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!
★★★★★
Danica says
I made this for dinner tonight and it was AMAZING. I used regular old Italian seasoned bread crumbs though. It was a huge hit with my fiancé. I will definitely make this again ????
Kay says
Love this recipe. Yes, it took a bit of time to prepare, but it was so worth it. I did an alfredo sauce too. I felt incredibly spoiled eating this rich meal, and knowing that I was within my low carb guidelines. So good! I love your recipes, and you are a Godsend to those of us who are tired of the old low carb recipes. Thank you, Melissa!
★★★★★
Sara says
If I used split boneless thighs, would it cut the carb count at all?
Mellissa Sevigny says
Chicken has zero carbs so no.
Jennifer Gillespie says
This looks great! Unfortunately we have tree nut allergies in my house. Are there any alternatives? Would coconut flour work?
Mellissa Sevigny says
For this breading, yes the coconut flour could work!
Camille says
I made this recipe tonight and it was amazing! I converted the recipe over to myfitnesspal and the numbers were so wrong. Overall thanks for the recipe me and my family enjoyed!
★★★★★
Mellissa Sevigny says
My Fitness Pal is notoriously inaccurate in counting carbs Camille, but glad you enjoyed the recipe!
Theresa D says
This is SO DELICIOUS and easy! I wasn’t able to use the almond flour, but substituted cornbread stuffing mix crumbs, ground up with the same spices as called for in the recipe. I will definitely make this again and again. Can’t wait to host a dinner party. Thank you!
★★★★★
Erica says
I make something very similar, except I add some low carb tomato sauce and smother it with fresh mozzarella. Always a hit :)
Theresa says
Can you skip the breading all together?
Karissa says
I’ve made this recipe three times now. It is one of my favourites! It is a bit of a process at first, but as others have said:, the end result is worth it. THank you, again and again! :D
Martina says
I am not a cook. I mean this completely. I am the novice of novices. But I took a breath and followed this recipe to a T and it was /delicious/. Even my nephew gobbled it up. One of the best recipes and definitely a keeper!
★★★★★
Mellissa Sevigny says
That is one of the best compliments I can get Martina and I’m thrilled that you took the leap and that it came out great! ? Thanks for taking the time to let me know!
Jennifer says
New here and this recipe is perfect for me. Trying to cut out some carbs since I’m borderline Diabetic so this meal is perfect. Going to try it this weekend with a side salad. Sounds yummy and has all my favorite ingredients.
★★★★★
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.
★★★★★
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!!!
Patrick@looneyforfood.com says
This looks fantastic! Im a sucker for ravioli and this way I don’t even need the pasta!
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!