Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)

Chicken breasts stuffed with a creamy spinach, parmesan, mozzarella, and cream cheese filling and pan seared to perfection. The result is tender cooked chicken filled with a gooey trio of cheese that will melt in your mouth. Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto) Ever since I attempted the keto diet, I’ve been on the lookout for no carb recipes that are filling and packed full of protein. Although I’m not strictly following the keto diet because carbs always seem to find a way onto my plate, I feel so much better eating low-carb. I’ve lost a couple of pounds over the last few weeks so that’s a huge plus for me.

If you are on a low-carb or keto diet, trying to lose weight, or just want a healthy protein packed dinner, you’re going to love this cream cheese and spinach stuffed chicken. The chicken is not breaded and cooked in just a little bit of olive oil. This cooking method gives the chicken a nice and crispy crust without adding anything extra.Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto) The filling is a mixture of cream cheese (use low-fat if needed), parmesan, mozzarella, and spinach. You can use fresh or frozen spinach but I recommend fresh spinach that has bee thinly sliced. This is a great way to get a few servings of spinach because the spinach melts right into the filling and is hardly noticeable. Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)

Watch how to make the recipe here:


5 from 13 votes
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Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Layla

Ingredients

  • 4 4 oz chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • For the filling:
  • 2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 4 oz cream cheese at room temp
  • 1/4 cup of Parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 tbsp minced garlic
  • 1/4 tsp pepper
  • salt to taste

Instructions

  1. To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.

  2. To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).

  3. To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.

  4. To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.

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Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)

Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)
Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)
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    Comments

    Mike Mckeen

    I’ve made this with both chicken breasts and thick pork chops. Came out great. I added some chopped mushrooms to the filling and it adds some awesome flavor to the mix.

    taylor

    hello, I made THIS FOR dinner tonight. it was so delicious. I panned fried the chicken THEN baked for 20 minutes. amazing!!!

    Stacey

    I don’t really like cream cheese. IS there any substitution for it?

      Layla

      I’m not sure anything is as creamy and holds up as good as cream cheese but you can try feta cheese if you’d like.

    Jude

    So I put in smoker at 250 for 1.5 hours or so. Used apple wood

    Wendy

    See comment below

    Wendy

    MyyYyyy gggaawwddd!! this was AMAZZZZIINNGG!!! I added jalapenos and a few bacon pieces… words just cannot describe!!! Thanks for sharing!!!

    Austin White

    Sweet jesus. So amazing! Just made this and i feel Like i can eat food again.

    Marie

    Can this be prepped/stuffed ahead and kept in the fridge for half a day?

    PJ Keenum

    How would you bake this n
    in the oven?

      Layla

      Sear in the pan over the stove-top and transfer to a 375F pre-heated oven for 20-25 minutes or until cooked through.

    Janie

    I would like to be able to print this stuffed chicken breast recipe but don’t see any way to do so. Would you please put a print button on this.

      Layla

      Hi Janie, there is a “print” button under the stars on the upper right side of the recipe box.

    Valerie Ilardi

    Delicious and super easy to make.

    Jeannie

    Sounds great! Gonna try it tonight!

    Carei York

    Absolutely wonderful. Made it your way, but then about 2 weeks later I made it and added a few chopped 1/4 cup craisins to GIVE it a mild sweet tone and it was wonderful too. Thank you for sharing. Great!

    Meme

    do you think that BROCCOLI could be SUBSTITUTED for the spinach?

      Layla

      Broccoli sounds like a delicious alternative to spinach. To make with broccoli, Steam 1 cup of broccoli florets in the microwave or stove-top and add the broccoli to the cheese mixture after it has cooled.

    Jorge rodriguez

    Hi Layla! Will it be okay if i use a iron skillet to make this meal? if so, should i keep the temperature at medium high as well? i started the keto diet this week and was looking around for recipes with chicken breasts!

    let me know.
    thanks!
    jr

      Layla

      Hi Jo, Sorry for the late reply. For the cast iron pan, I suggest keeping the heat at medium because the pan retains the heat and will cook the meat evenly. Be sure to keep an eye on it and use your judgment. Enjoy! 🙂

    LINDA

    i MADE THIS TONITE AND BOY MY HUSBAND & i LOVED IT TURNED OUT SOOOO GOOD, SOMETHING YOU COULD FEED TO COMPANY AS WELL!!!! tHANKS SO MUCH FOR SHARING
    OH YEAH IT LOOKS JUST LIKE IT DID IN THE PICTURE!

      Layla

      Glad it turned out like in the picture, Linda! It can be easily doubled or tripled for company 🙂

    Deeann Kruse

    Mmm, this was so good! Comfort savory food at it’s finest most decadent! Kust what I needed!!!

    Rhonda purchner

    Loved it and it was so easy!

    Cassandra

    I am looking forward to making this for my family tonight for dinner thenks for the great looking resipe!!!!

    andrea

    Hi! Planning on making this for dinner tonight. would it be possible to cook this in the oven instead of a skillet? thank you! 🙂

      Layla

      yes, you can cook it in the oven but would need to sear it on the stove-top first.

    Dan

    Well i wasted my time and money tonight you need to take this whole recipe off this site or maybe take your site down cooked chicken double the time on a medium skillet food is rAwyou are going to get people sick

      Layla

      I’m sorry the recipe did not work out for you Dan. It’s best to use your judgment when cooking chicken because the time varies based on the size of the chicken. The chicken is cooked for 9-10 minutes per side which is about 20 minutes. That’s the standard cooking time for a chicken breast.

      Misty Frye

      Good Lord. Get a grip. Every stove cooks at different temps. If you can’t look at chicken and tell it’s under cooked I would suggest stayong OUT of the kitchen.

      Jo

      lol…really guy? Obviously you cook the chicken until its fully cooked- the author of any recipe isnt going to be sitting there holding your hand while you cook– the paN, thickness of the chicken etc DICTATES how long the meat wiLl need to cook along with the burner you are cooking on. Silly man.

      Jen

      It isn’t anyone’s fault but yours for being IGNORANT. If you can’t tell when CHICKEn ISN’T done, don’t be around food. YOU will Get people SIck.

      Mark

      Puntcuation, ever use it?

      Bill

      Dan, you are dumbest person on the internet.

      Michaele White

      Omg you cook the chicken till it’s done every RECIPE needs to be tweeked

      Brena

      DaN THIS MAY HELP YOU….Cook the chicken, covering the pan with a lid, for about 9-10 minutes per sid (or until the chicken is cooked through.)
      Not trying to be rude just hoping to help you with future recipes. My new stove cooks alot hotter than my old stove. Good luck.