Cheesy Spinach Stuffed Keto Chicken – Creamy, Satisfying, and Low-Carb

This is comfort food that doesn’t derail your goals. Tender chicken breasts are stuffed with garlicky spinach and a creamy, melty cheese blend, then baked until juicy and golden. The whole dish feels indulgent, but it’s naturally low in carbs and high in protein.

It’s weeknight-easy, impressive enough for guests, and great for meal prep. If you like big flavor with simple steps, this one belongs in your regular rotation.

Print Recipe

Cheesy Spinach Stuffed Keto Chicken - Creamy, Satisfying, and Low-Carb

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon garlic powder
• 1 tablespoon butter
• 3 cups fresh spinach (roughly chopped)
• 2 cloves garlic, minced
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon sour cream or mayo (optional, for extra creaminess)
• 1/2 teaspoon red pepper flakes (optional)
• Toothpicks or kitchen twine

Instructions

• Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a baking dish.
• Season the chicken: Pat dry.Mix salt, pepper, paprika, and garlic powder. Rub with olive oil, then coat both sides with the spice mix.
• Make the filling: Melt butter in a skillet over medium heat. Add garlic and cook 30 seconds.Add spinach and a pinch of salt; sauté until wilted and most liquid evaporates, 2–3 minutes. Cool slightly.
• Combine cheeses: In a bowl, mix cream cheese, mozzarella, Parmesan, and sour cream or mayo if using. Stir in the cooked spinach and red pepper flakes.Taste and adjust salt.
• Cut pockets: Using a sharp knife, slice a deep pocket in the thick side of each chicken breast, keeping the opposite side intact.
• Stuff and secure: Spoon the cheesy spinach mixture into each pocket. Don’t overfill. Secure the opening with toothpicks.
• Sear for color (optional but recommended): Heat a slick of oil in an oven-safe skillet.Sear chicken 2 minutes per side for a golden crust.
• Bake: Transfer to the oven (or move seared skillet straight in). Bake 15–20 minutes, until the thickest part reaches 165°F (74°C).
• Rest and serve: Let rest 5 minutes. Remove toothpicks and slice.Spoon any pan juices over the top.

What Makes This Special

This recipe brings restaurant-style results with pantry staples. The filling is rich but balanced, thanks to fresh spinach, cream cheese, and a hint of garlic.

The chicken stays moist because the stuffed pocket traps steam and flavor. It’s also flexible—you can swap cheeses, add herbs, or toss in a few extras without losing the low-carb focus.

What You’ll Need

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon garlic powder
• 1 tablespoon butter
• 3 cups fresh spinach (roughly chopped)
• 2 cloves garlic, minced
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon sour cream or mayo (optional, for extra creaminess)
• 1/2 teaspoon red pepper flakes (optional)
• Toothpicks or kitchen twine

How to Make It

1. Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a baking dish.
2. Season the chicken: Pat dry.

   Mix salt, pepper, paprika, and garlic powder. Rub with olive oil, then coat both sides with the spice mix.

3. Make the filling: Melt butter in a skillet over medium heat. Add garlic and cook 30 seconds.

   Add spinach and a pinch of salt; sauté until wilted and most liquid evaporates, 2–3 minutes. Cool slightly.

4. Combine cheeses: In a bowl, mix cream cheese, mozzarella, Parmesan, and sour cream or mayo if using. Stir in the cooked spinach and red pepper flakes.

   Taste and adjust salt.

5. Cut pockets: Using a sharp knife, slice a deep pocket in the thick side of each chicken breast, keeping the opposite side intact.
6. Stuff and secure: Spoon the cheesy spinach mixture into each pocket. Don’t overfill. Secure the opening with toothpicks.
7. Sear for color (optional but recommended): Heat a slick of oil in an oven-safe skillet.

   Sear chicken 2 minutes per side for a golden crust.

8. Bake: Transfer to the oven (or move seared skillet straight in). Bake 15–20 minutes, until the thickest part reaches 165°F (74°C).
9. Rest and serve: Let rest 5 minutes. Remove toothpicks and slice.

   Spoon any pan juices over the top.

How to Store

Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a 300°F (150°C) oven or covered in the microwave at 50% power. For freezing, wrap each breast tightly and freeze up to 2 months.

Thaw overnight in the fridge before reheating.

Why This is Good for You

• Low-carb, high-protein: Ideal for keto or low-carb lifestyles.
• Spinach benefits: Offers iron, vitamin K, and antioxidants.
• Healthy fats: Cheese and olive oil help with satiety and flavor.
• Balanced and filling: Keeps you satisfied without heavy starches.

Pitfalls to Watch Out For

• Watery filling: Cook spinach until most liquid is gone to avoid soggy chicken.
• Overcooking: Use a thermometer. Pull at 165°F to keep it juicy.
• Overstuffing: Too much filling can cause leaks. Secure with toothpicks.
• Underseasoning: Season both the chicken and the filling for the best flavor.

Alternatives

• Cheese swaps: Try gouda, provolone, or fontina for a different melt and flavor.
• Greens: Use kale or Swiss chard (chopped fine and cooked longer).
• Add-ins: Sun-dried tomatoes, chopped artichokes, or crumbled bacon for extra punch.
• Spice profile: Add Italian seasoning, lemon zest, or a pinch of nutmeg to the filling.
• Cooking method: Air fryer at 375°F (190°C) for 14–18 minutes, flipping halfway.

FAQ

Can I use frozen spinach?

Yes.

Thaw completely, then squeeze out as much moisture as possible. Measure about 1 cup tightly packed after draining and use as directed.

What if I don’t have toothpicks?

Use short skewers or kitchen twine. You can also place the chicken seam-side up in a snug baking dish to help hold the filling in place.

Is this spicy?

Not by default.

Skip the red pepper flakes for zero heat or add more if you like a kick.

How do I prevent dry chicken?

Choose evenly sized breasts, avoid overcooking, and let them rest before slicing. A quick sear also helps lock in moisture and adds flavor.

What can I serve with it?

Great with roasted asparagus, a crisp side salad, cauliflower mash, or sautéed zucchini. Keep sides simple to let the chicken shine.

Wrapping Up

Cheesy Spinach Stuffed Keto Chicken delivers rich flavor, quick prep, and reliable results.

It’s a cozy weeknight dinner that still feels special. Keep these tips handy, and you’ll have a go-to low-carb favorite that everyone asks for again. Enjoy it fresh tonight and love the leftovers tomorrow.