Spinach-Stuffed Keto Chicken Breast – Juicy, Flavorful, and Low-Carb

This spinach-stuffed keto chicken breast is the kind of recipe that makes weeknight dinners feel special without a lot of fuss. It’s rich, cheesy, and full of flavor, yet totally low-carb and satisfying. The chicken stays juicy, the filling is creamy and garlicky, and everything comes together in under an hour.

It’s easy enough for beginners and impressive enough for guests. If you’re looking for a keto-friendly dish that doesn’t taste like a compromise, this is it.

Why This Recipe Works

• Balanced flavors: The creamy spinach and cheese filling adds richness that pairs perfectly with well-seasoned chicken.
• Moist and tender: Stuffing the chicken helps it stay juicy while baking. No dry chicken here.
• Simple ingredients: You’ll find everything at a regular grocery store, and prep is straightforward.
• Keto-friendly: Low-carb cheeses and leafy greens keep you within your macros without sacrificing taste.
• Versatile: Customize the filling with herbs or swap cheeses to suit your taste.

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 tablespoon olive oil (plus more for the pan)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon lemon juice (optional, for brightness)

For the spinach filling:

• 1 tablespoon butter
• 2 cloves garlic, minced
• 4 cups fresh spinach (or 1 cup frozen spinach, thawed and well-drained)
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste

Optional garnish: Chopped fresh parsley or basil, lemon zest

Step-by-Step Instructions

1. Prep the oven and pan: Preheat your oven to 400°F (200°C).

   Lightly grease a baking dish or oven-safe skillet with olive oil.

2. Season the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Rub the chicken with olive oil and sprinkle the seasoning mix on both sides.

   If using lemon juice, drizzle lightly over the top.

3. Make a pocket: Use a sharp knife to slice a deep pocket into the thickest side of each chicken breast. Be careful not to cut all the way through.
4. Cook the spinach: Heat butter in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.

   Add spinach and cook until wilted (about 2–3 minutes). If using frozen spinach, skip the wilting and just warm it with the garlic.

5. Mix the filling: Transfer spinach to a bowl. Stir in cream cheese, mozzarella, Parmesan, red pepper flakes, and a pinch of salt and pepper.

   Mix until creamy and well combined.

6. Stuff the chicken: Spoon the spinach mixture evenly into each chicken pocket. Don’t overfill. If needed, secure the opening with toothpicks to keep the filling inside.
7. Quick sear (optional but recommended): Heat a little olive oil in an oven-safe skillet over medium-high heat.

   Sear the stuffed chicken for 1–2 minutes per side to get light color. This step boosts flavor and helps lock in juices.

8. Bake: Transfer the chicken to the prepared baking dish (or keep it in the skillet) and bake for 18–22 minutes, depending on thickness. The chicken is done when the internal temperature reaches 165°F (74°C).
9. Rest and serve: Let the chicken rest for 5 minutes so the juices redistribute.

   Remove toothpicks, garnish with chopped parsley or basil, and serve.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm gently in a 300°F (150°C) oven for 10–12 minutes or microwave in 30-second bursts. Add a splash of chicken broth to keep it moist.
• Freeze: Freeze cooked, cooled chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep tip: Assemble the stuffed raw chicken up to 24 hours ahead and keep covered in the fridge.

  Bake when ready.

Benefits of This Recipe

• Keto-friendly: Low in carbs and high in protein and healthy fats to keep you satisfied.
• Nutrient-dense: Spinach delivers iron, vitamin K, and fiber, while cheese adds calcium.
• Family-approved: It tastes indulgent, so even non-keto eaters enjoy it.
• Flexible: Works with different cheeses, seasonings, and greens you already have.
• Great leftovers: Stays flavorful and reheats well for lunch the next day.

What Not to Do

• Don’t skip drying the chicken: Moisture on the surface stops seasoning from sticking and prevents a good sear.
• Don’t overstuff: Too much filling will leak out during cooking. A snug amount is best.
• Don’t under-season: The chicken needs adequate salt and spices to balance the creamy filling.
• Don’t overbake: Dry chicken is the number one mistake. Use a thermometer and pull at 165°F.
• Don’t forget to rest: Resting helps keep the juices in the meat, not on the cutting board.

Alternatives

• Cheese swaps: Use goat cheese for tang, provolone for extra melt, or a combo of cheddar and Parmesan for a sharper flavor.
• Greens options: Try kale, Swiss chard, or arugula in place of spinach.

  If using tougher greens, sauté a bit longer.

• Dairy-free: Use dairy-free cream cheese and shredded plant-based cheese. Add a tablespoon of nutritional yeast for a savory boost.
• Add-ins: Stir in chopped sun-dried tomatoes, sautéed mushrooms, or crispy bacon bits for extra flavor.
• Spice variations: Swap paprika for Italian seasoning, Cajun spices, or a pinch of cumin and coriander.
• Cooking method: Air fryer at 375°F (190°C) for 14–18 minutes, depending on thickness. Check early and use a thermometer.

FAQ

Can I use frozen spinach?

Yes.

Thaw it fully, then squeeze out as much water as possible. Excess moisture will make the filling runny.

How do I keep the filling from leaking out?

Don’t overfill, and use toothpicks to secure the pocket. A quick sear also helps set the outer layer before baking.

What sides go well with this?

Great options include roasted broccoli, sautéed zucchini, cauliflower mash, or a simple green salad with lemon vinaigrette.

Can I make this ahead?

Absolutely.

Assemble and refrigerate up to 24 hours in advance. Let it sit at room temperature for 15 minutes before baking.

How do I know when the chicken is done?

Use an instant-read thermometer inserted into the thickest part. It should read 165°F (74°C).

The juices will run clear, and the chicken will feel firm but not hard.

Is this spicy?

Only slightly if you use red pepper flakes. Omit them for a mild version, or add more for heat.

Can I use thighs instead of breasts?

Yes, but choose large, boneless thighs and roll them around the filling. Secure with toothpicks and adjust cook time as needed.

What if I don’t have cream cheese?

Use ricotta mixed with a little Parmesan and mozzarella.

Drain ricotta well so the filling isn’t watery.

How many carbs are in this recipe?

Exact numbers vary by brand, but it’s typically very low carb. Most of the carbs come from spinach and seasonings, keeping it keto-friendly.

Can I grill it?

You can, but it’s trickier. If grilling, sear over direct heat for 2–3 minutes per side, then move to indirect heat and cook until 165°F.

Keep an eye on flare-ups and consider wrapping in foil to hold in the filling.

Wrapping Up

Spinach-stuffed keto chicken breast is a go-to dinner that’s simple, satisfying, and full of flavor. The creamy spinach filling makes every bite feel special, while the quick prep keeps it practical for busy nights. Keep the seasoning bold, don’t overbake, and you’ll have a reliable low-carb favorite you’ll want to make again and again.

Serve it with a fresh veggie side, and dinner is done.