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Keto Creamy Spinach Stuffed Chicken - A Comforting, Low-Carb Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • 4 ounces cream cheese, softened
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, well-drained)
  • 2 cloves garlic, minced
  • 2 tablespoons mayonnaise or sour cream (for extra creaminess)
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried Italian seasoning
  • Pinch of red pepper flakes (optional)
  • Lemon wedges, for serving (optional but recommended)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Line a small sheet pan with parchment or lightly grease a baking dish.
  2. Prep the chicken: Pat chicken breasts dry with paper towels. Use a sharp knife to carefully cut a deep pocket into the thickest side of each breast, without slicing all the way through.
  3. Season the outside: In a small bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this evenly over both sides of the chicken.
  4. Make the filling: In a mixing bowl, combine cream cheese, mozzarella, Parmesan, spinach, minced garlic, mayonnaise or sour cream, parsley or Italian seasoning, and red pepper flakes. Stir until smooth and well mixed.
  5. Stuff the chicken: Spoon the spinach filling evenly into each pocket. Don’t overpack. If needed, secure the opening with 2–3 toothpicks to keep the filling inside.
  6. Sear for color: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the stuffed breasts in the pan and sear 2–3 minutes per side until nicely browned. Work in batches if your pan is small.
  7. Bake to finish: Transfer the skillet to the oven (or move chicken to the prepared baking dish). Bake 15–20 minutes, or until the thickest part reaches 165°F (74°C).
  8. Rest and serve: Let the chicken rest 5 minutes to keep it juicy. Remove toothpicks and serve with lemon wedges for a bright finish.