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. 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.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.
Watch how to make the recipe here:
Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)
- 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
- To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
- 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).
- 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.
- 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.
This was delicious! I finished in the oven due to my breasts being a little thick, but we will definitely be repeating this in our low carb home! Thank you!
This tasted so yummy and quite easy to make, my whole family enjoyed it!
I think it would even be great with a little bit of lemon juice sprinkled over it.
Laurie Mclean says
Can you bake this rather than Frying it?
yes, you can bake the chicken breasts before or after searing in the pan but I suggest searing the chicken first to give it a nice golden color and texture and to seal in the juices. Bake 28 to 32 minutes or until juice of chicken is clear when the center of thickest part is cut (at least 165°F).
A Smith says
I never ever rate recipes but This recipe was perfect! I have texted all of my family aNd friends aboUt it that’s just how good it was! Thank you so much for sharing this !!! Very filling and tasty No changeS need to be made at all and i even made a hot spiNach dip using the remainder of the sPinach and cReam cheese Filling!
Cory McIntire says
How can the nutritional information be correct? This seems more like the info on just a chicken breast alone without the stuffing. Is that right? is the actual needed information found anywhere?
where are you seeing nutrition info? I keep missing it I GUESS. Hmmm
Jennifet Kern says
JUst made it…wonderful!!
The video shows it being cooked without being covered. It seems that the covering doesn’t allow the chicken to Brown. It more or less boils/STeams. Which is correct?
We covered it for a few minutes. Covering it will help the chicken cook through but you can do it either way!
I actually love when the spinach cheese mix leaks out because Then you can use it for a sauce with pasta. So yummy!
Just made this anD its great. I had tr keeping cheese fromleaking out oF chicken so i wra them in bacon lol.
This is a great idea! Next time….
Good idea! I was planning on using less spinach next time, but wrapping it in bacon seems like the way to go!
Just made this tonight… super yummy! I couldn’t wait to taste it! Added it to my go to recipes.
Wow..delicious! My picky granddaughter(age 15) says it is now her fav recipe.Will definitely be making again..and will try freezing it before cooking.
All of the inisde of the chicken leaked out. Is there someThing i did wrong? Its more like soemthing you would put over pasta now.
Pamela P says
I cooked this dish and it turned out extremely yummy everyone liked it and I will make it again
This was delicous but to be trulY keto it would need higher fat content so i cooked mine in bacon fat. whEn cutting carbs and sugar, do not succumb to fat phobia! You need to replace that Energy with healthy fats
jason Mulligan says
partially true But wrong about fat. Beyond popular BElief leading up on bacon amd excess fat is not good for you(long term) I have Successfully been on keto diet for 6 months. You can Still have Success WIth lowering Fat significantly and eating more protein. The myth of protien kicking you out of ketosis is not tru. My daily macros ARe fat 90g. protien 150g. Carbs 12-20g with about 1650 calories. I have been in ketosis since day 3 and have not left it. A meal Doesn’t need to be x+y=Z to be considered Keto.
Eating less Fat and more protein encourages body to burn stored FAt before new fat eaten while the higher protein makes building muscle and more importantly keeps you from losing muscle.
im stuck in caps. But wanted to say thank you so much for your comment. In theory I understood that to be the case for keto, but kept getting so confused when people will say your not getting enough fat. I have been in ketosis, testing to make sure, so I didn’t see the need to eat so much fat if I was satiated by the caloric intake I was consuming.
then you’re not doing keto hun
Made this last night. OMG!!! Love, love, love! We just started keto and this was incredible and really easy to make!.this will be a regular item on OUR home DINNER menu. THANK you!
Michelle Sweet says
Just made this, it is delicious. Question, did anyone else have a lot of filling leek out in pan?
For me using 4 toothpis on each piece of chi kept it from fallinf out (mostly). So delicious!
I dont undertsand the amount if chicken breast needed for one serving size. When 14 ounces of chicken breast is converted into grams, that makes almost 400 grams of chicken breast, which equals 780 calories. This is a bit misleading since in this recipe it claims that 1 serving size is 311 calories if 14 ounces of chicken are used, however, 14 onces of CHICKEN is then 400 grams. Can someone please clarify this for me.
The recipe asks for 4 4 ounce chicken breasts, which is 16 ounces. It also men this recipe is 4 servinGs. Hope that helps
Just a quick question – the recipe says for serving sizes but the video only shows thRee chicken breasts. When we make it at home we Get 4 sepwrate stuffed chicken Breats
I made 3 breasts in the video but the recipe can easily make 4-6 chicken breasts depending on how big they are.
This looks soooo good! I can’t wait to try it!
Olivia myers says
Does the chIcken Cook well Using The TooThpicks and Does it alTer the taste? Thank You
Krishna marie says
Awesome keto diet dinner meal. I substituted The cream cheese with neufchatel cheese. Its less carbs, CALORIES, and fat than cream cheese and tastes the same!
Just cooked this and it was FABULOUS! It tasted so good!!!!
Sabrina Lee says
Could this be made in a crockpot? I prefer to bake my chicken in the oven or slow cooker than fry 😊
I made this tonight for dinner.. was very taste.. Chicken was a little dry…ty.!
i finally made this tonight for dinner with some “easy cheesy asparagus” https://www.wholesomeyum.com/recipes/cheesy-asparagus-low-carb-gluten-free/
They complimented each other very well, especially since the same cheeses and seasonings were used in both.
I loooooved this chicken recipe and my husband said it was definitely a ‘home run’ meal. Thank you!
EXCELLENT soooo yummy and satisfying!
thanks for the recipe!
Stephanie White says
Would you be able to grill this?
I have not tried grilling this but will try to soon!
do you typically serve this by itself or with a side dish? what might be a good side dish to complement this recipe?
I like to sauté asparagus as a side dish with olive oil , salt and pepper.
Mike Mckeen says
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.
hello, I made THIS FOR dinner tonight. it was so delicious. I panned fried the chicken THEN baked for 20 minutes. amazing!!!
I don’t really like cream cheese. IS there any substitution for it?
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.
So I put in smoker at 250 for 1.5 hours or so. Used apple wood
Yum, that sounds delicious!!
See comment below
MyyYyyy gggaawwddd!! this was AMAZZZZIINNGG!!! I added jalapenos and a few bacon pieces… words just cannot describe!!! Thanks for sharing!!!
Austin White says
Sweet jesus. So amazing! Just made this and i feel Like i can eat food again.
Can this be prepped/stuffed ahead and kept in the fridge for half a day?
PJ Keenum says
How would you bake this n
in the oven?
Sear in the pan over the stove-top and transfer to a 375F pre-heated oven for 20-25 minutes or until cooked through.
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.
Hi Janie, there is a “print” button under the stars on the upper right side of the recipe box.
Valerie Ilardi says
Delicious and super easy to make.
Sounds great! Gonna try it tonight!
Carei York says
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!
do you think that BROCCOLI could be SUBSTITUTED for the spinach?
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 says
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.
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! 🙂
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!
Glad it turned out like in the picture, Linda! It can be easily doubled or tripled for company 🙂
Deeann Kruse says
Mmm, this was so good! Comfort savory food at it’s finest most decadent! Kust what I needed!!!
Rhonda purchner says
Loved it and it was so easy!
I am looking forward to making this for my family tonight for dinner thenks for the great looking resipe!!!!
Hi! Planning on making this for dinner tonight. would it be possible to cook this in the oven instead of a skillet? thank you! 🙂
yes, you can cook it in the oven but would need to sear it on the stove-top first.
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
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 says
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.
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.
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.
Puntcuation, ever use it?
Dan, you are dumbest person on the internet.
Michaele White says
Omg you cook the chicken till it’s done every RECIPE needs to be tweeked
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.