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Creamy Spinach Stuffed Chicken Keto Meal Prep - Easy, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium boneless, skinless chicken breasts (about 2 pounds total)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 6 ounces cream cheese, softened
  • 1 cup chopped spinach (fresh lightly sautéed or thawed frozen, well squeezed dry)
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella
  • 2 cloves garlic, minced
  • 2 tablespoons mayonnaise (adds silkiness and keeps filling creamy)
  • 1 tablespoon lemon juice (brightens the filling)
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried Italian seasoning
  • Toothpicks or kitchen twine for securing

Method
 

  1. Preheat and prep: Heat the oven to 400°F (205°C). Line a sheet pan with parchment or lightly grease a baking dish. Pat chicken dry with paper towels.
  2. Make the seasoning: In a small bowl, mix salt, pepper, garlic powder, and smoked paprika. Set aside.
  3. Prepare the spinach: If using fresh spinach, sauté in a little oil until wilted, then cool and squeeze out moisture. If using frozen, thaw completely and squeeze very dry. Excess water thins the filling, so press it well.
  4. Mix the filling: In a bowl, combine cream cheese, spinach, Parmesan, mozzarella, minced garlic, mayonnaise, lemon juice, and parsley. Stir until smooth and evenly mixed. Taste and adjust salt if needed.
  5. Butterfly the chicken: Place a hand flat on each breast and carefully slice horizontally to create a pocket, stopping about 1/2 inch from the opposite edge. Don’t cut all the way through.
  6. Season the chicken: Rub olive oil on both sides of each breast. Sprinkle the seasoning mix all over, including inside the pocket.
  7. Stuff generously: Divide the filling among the chicken pockets. Press the top flap down and secure with 2–3 toothpicks each to prevent leaks.
  8. Sear for color (optional but recommended): Heat a large oven-safe skillet over medium-high. Sear stuffed breasts 2–3 minutes per side until lightly golden. This step adds flavor and texture.
  9. Bake: Transfer chicken to the prepared pan (or keep in the oven-safe skillet). Bake 18–22 minutes, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer.
  10. Rest and slice: Let chicken rest 5 minutes. Remove toothpicks. Slice or keep whole for packing.
  11. Assemble meal prep: Portion chicken into containers with your chosen sides: roasted broccoli, zucchini noodles, sautéed green beans, or a simple salad. Spoon any pan juices over the chicken for extra moisture.