Spinach stuffed chicken breast is a delicious low carb and keto-friendly recipe! The cheesy filling is made with parmesan, cream cheese, and mozzarella. This recipe is super easy, yet will make you feel like you’re eating gourmet!
Regular chicken breast can be quite boring on its own. That’s one of the reasons why I love a good baked stuffed chicken breast recipe. It’s the perfect way to take your meal to the next level!
The best thing about spinach stuffed chicken breast is that it’s quick and easy to make!
How to Butterfly Chicken Breast
You will want to make an even slice on one side of the chicken. Start by laying the chicken flat on a cutting board. Use one hand to hold the chicken and a knife in the other. Carefully begin slicing the chicken in half at the thickest end of the chicken breast on one side.
Continue evenly slicing down the side of the chicken. Be sure that you slice the chicken deep enough to fit the filling, without cutting it all the way to the other side.
How to Season Chicken Breast
You definitely want to season the chicken prior to cooking to avoid bland chicken. I recommend using a coarse poultry or chicken seasoning blend.
Start by seasoning the chicken lightly on each side, and add more as you see fit. When using salt, a little goes a long way so don’t overdo it. For this recipe, I used Badia Poultry Seasoning Southern Blend.
Alternatively, you can use a combination of salt, pepper, onion powder, and garlic powder. Just use about 1/2 tsp of each on each piece of chicken.
Tip: After seasoning your chicken breast, lightly sear it on the stove for about 1 minute on each side in a high heat skillet. This will help your chicken to actually absorb the flavor of the seasoning, and give it a nice brown color. You should only sear the outside of the chicken. Do not sear the inside of the chicken where the filling will go. Baked chicken looks a lot more appetizing after doing this.
Spinach Stuffed Chicken Breast Ingredients
- 3 thick-cut chicken breast
- Badia Poultry Seasoning Southern Blend, to taste (you can also use salt, pepper, onion powder, and garlic powder)
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/3 cup mozzarella cheese, shredded
- 1/3 cup parmesan cheese, grated
- 1 tablespoon heavy cream
- 1 tablespoon keto-friendly pesto
- salt and pepper to taste
How to make spinach stuffed chicken breast
Start by butterflying the chicken, and then season the chicken on both sides.
Optional Step: Next, add a tablespoon of olive oil to a high heat skillet and sear each piece of chicken on both sides. Set the chicken aside
Next, add the remaining ingredients in a medium-sized bowl and mix together until combined. Set aside.
Arrange the chicken breast in a baking dish (I used a 9×13), and stuff each piece of chicken with the cheese mixture. You’ll want to make sure that you get the filling deep into the pocket of the chicken to avoid the mixture from spilling out while baking.
Notice how below, only the outside of the chicken breast has been seared prior to baking.
Bake the chicken uncovered for 25 – 30 minutes, or until the chicken is fully cooked through.
Serving Size: 1
Amount Per Serving: Calories: 500 Total Fat: 32g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 166mg Sodium: 744mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 46g