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

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

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

Method
 

  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.