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!
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!