Keto chicken stuffed with cream cheese, mozzarella, spinach with herbs and spices. You and the family will love this super healthy meal with only 4g net carbs. This easy recipe takes chicken to a new level from a beautiful sear to a creamy, cheesy inside!
I’ve seen many chicken recipes that are stuffed that skip the searing process. This is where all the flavor is! An important step in many recipes. Now, depending on how thick your chicken breast are you may have to finish them in the oven. These stuffed chicken breast have creamy cheeses and a wonderful spinach taste loaded into every bite. I show you step by step how to knock the socks off any of your family or guest!
Chicken Is Keto Friendly
Like almost any protein such as meat chicken is little to no carbs. The only drawback is there is not much fat as well. Although, very keto friendly a keto diet with plain chicken isn’t a good idea. This recipe adds a ton of fat to make this a great option. You get the protein packed chicken, fat from the cheeses and superfood of spinach. From my crack chicken thighs to keto chicken salad I always add healthy fats with any of my healthy chicken recipes.
How To Butterfly A Chicken Breast
The key is a sharp knife! Be careful you’ll more than likely be cutting towards your hand. A dull knife is dangerous because it can slip rather than cut. First, place chicken on a cutting board so that it lays flat. Then, place you hand slightly over the chicken applying pressure so that it doesn’t slide. Find the middle point of the breast and begin to horizontally slide your knife back and forth parallel to your hand. Continue cutting just slightly past the middle of the chicken. Make a judgement on how far back you should continue cutting in order to form a butterfly. If you go too far you completely split the chicken breast.
How To Make Keto Stuffed Chicken Breast With Spinach
To start, preheat your oven. I keep a meat thermometer near me to always check for proper done temperature. Preheating the oven is for if the chicken begins to brown too much or the flipping starts to make your stuffing ooze from the chicken too fast.
Next, lay chicken on a cutting board and butterfly chicken or cut a slit where the corners remain intact and there’s just a pocket for the stuffing. In a mixing bowl on the side add in drained frozen spinach. If using fresh spinach see notes below.
Then, add in room temperature cream cheese, shredded mozzarella, garlic powder and onion powder. Mix these together evenly and stuff them inside your chicken. Pinch the opening and secure stuffing with toothpicks.
In a hot pan add oil or an animal fat such as duck, beef tallow or lard. Place chicken in and begin to cook both sides evenly. If the bread are super thick you’ll have to finish them in the oven. The turning will cause the spinach to start coming out and the chicken crust will start to darken too much before finished.
Place in oven for 15-20 minutes until chicken is 165ºF all around. Serve but be careful filling will be piping hot.
Helpful Recipe Tips
- Bake in the oven, you can skip the step of searing and place the chicken directly in the oven or air fryer for 20 minutes.
- Fresh or frozen spinach, if using fresh cook spinach first until withered and drain well. When using frozen you’ll have to melt the ice off and drain the excess water as well. You’ll want as little water in your spinach as possibly during the cooking process.
- Toothpicks or butchers twine? I use both, but you’ll need to close that chicken up if you are searing the chicken. It will by you time in the searing process before the cheeses start to melt.
Chicken Recipes You’ll Love
Keto Stuffed Chicken
Ingredients
- 1.5 pounds boneless, skinless chicken breast
- 1 cup fresh or frozen spinach (85-100 grams)
- 3 ounces full fat cream cheese
- 1/2 cup shredded mozzarella
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400°F, then butterfly chicken breast or cut a pocket. I personally cut a pocket over splitting the entire chicken in half
- Prepare spinach by draining any excess water from it. If using fresh, wither the spinach and drain. If using frozen, melt the ice from spinach and drain well. Amount will be the same with both.
- In a mixing bowl combine cream cheese, mozzarella cheese, drained spinach, garlic powder and onion powder.
- Spoon spinach inside of chicken the secure chicken closed with toothpick or butchers twine. Salt and pepper chicken to taste.
- In a pan on medium/high heat add chicken and sear both sides. Sear both sides well then place in oven for 15-20 until the chicken reaches proper done temperture.
- Serve and becareful insides will be hot
Notes
Helpful Recipe Tips
- Bake in the oven, you can skip the step of searing and place the chicken directly in the oven or air fryer for 20 minutes.
- Fresh or frozen spinach, if using fresh cook spinach first until withered and drain well. When using frozen you'll have to melt the ice off and drain the excess water as well. You'll want as little water in your spinach as possibly during the cooking process.
- Toothpicks or butchers twine? I use both, but you'll need to close that chicken up if you are searing the chicken. It will by you time in the searing process before the cheeses start to melt.
I made these for company tonight. Turned out great in the oven. Sprinkled the tops with a little parmesan and paprika for color since I didn’t sear them. My guests were impressed and asked for the recipe. Thanks for the 2 and 3x feature.
I love it and the feature of 2x-3x is the best!! Thank you