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Home » Low Carb

Keto Stuffed Chicken Breast

Published: Jan 14, 2022 · Modified: Mar 3, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A delicious restaurant quality, low carb stuffed chicken breast for dinner. Tender chicken breasts stuffed with creamy spinach and artichoke mixture for an absolutely satisfying meal.
Total time 40 minutes
Jump to Recipe

Keto stuffed chicken breast recipe is a deliciously tender and moist chicken breast stuffed with spinach, artichoke and cheese. This easy to prepare stuffed chicken breast is a low carb and keto diet friendly meal bringing lots of flavor to the table.

Next time try this air fryer stuffed chicken breast.

Stuffed chicken breasts on a white plate with the cheese mixture oozing out of it.

Brining your chicken is essential as it helps to ensure the chicken stays completely tender and moist. This stuffed chicken dinner comes out so lip-smacking good!

Next creamy spinach and artichokes are mixed with a trio of cheeses. Cream cheese, mozzarella and parmesan gives it both a rich and delectable flavor.

Jump to:
  • ❤️ Why You'll Love It
  • 📝 Recipe Ingredients
  • 🥄 Recipe Instructions
  • 💡 Recipe Expert Tips
  • 💬 Recipe FAQs
  • ⌛ Make Ahead
  • 🧺 Storage
  • 📣 Related Recipes
  • Keto Stuffed Chicken Breasts

❤️ Why You'll Love It

  • Low carb option that will also please the picky eater in your family.
  • Keto-friendly with only 3g net carbs.
  • Easy to prepare but tastes fancy.
  • A hearty and satisfying dinner.

A flavorful mix of artichokes, spinach and creamy cheese with skinless chicken breasts is on the easiest chicken dinner recipes. Your family or dinner guests won't believe how easy this recipe is to make at home. I won't tell them if you won't! Delight your family with an ooey gooey cheese stuffed chicken masterpiece.

📝 Recipe Ingredients

Keto stuffed chicken breast ingredients on a white surface.

🥄 Recipe Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

A collage of two images showing how to brine chicken breast and prepare keto stuffing.
  1. In a big bowl combine water and salt, stir until salt dissolves. Add chicken breasts and let them brine for 30 minutes and up to 6 hours.
  2. In a medium bowl, combine all the filling ingredients and mix well.
  1. In another bowl, combine the spice mix ingredients.
  2. Place chicken breast on a cutting board and cut a pocket in each breast using a sharp knife. Start from the thickest side of the chicken as if you are cutting the breast in half but do not go all the way through.
  3. Rub each chicken breast from the outside and inside the pocket with the spice mix.
  4. Fill each breast with almost a third of the cheese mixture. Close with several toothpicks to seal.
  1. Heat up 2 tablespoons of oil in a non-stick skillet or a cast iron skillet over medium-high heat. Sear chicken breasts on both sides until golden brown.
  2. Transfer the chicken to an oven safe dish and bake for 15-20 minutes or until the internal temperature reaches a minimum of 165°F. Cover with a tented aluminum foil and let it rest for 5 minutes before serving.

💡 Recipe Expert Tips

  • Do not skip brining for better results as this step yields a juicy chicken breast.
  • Do not use thin sliced chicken breasts as you will be butterflying them (slicing into them) to create a pocket. I find the best place to get thick regular size chicken breasts are from my local butcher or meat shop.
  • Spinach must be squeeze to take most of the water out. I find it easier to squeeze between paper towels over a colander.
  • Remember how many toothpicks you put into each chicken breast to keep it together, so you can will know how many to look for when the chicken is done. Be sure to remove all toothpicks before serving.

💬 Recipe FAQs

Can I use fresh spinach in place of frozen?

Yes, fresh spinach can be used in place of frozen spinach. No need to cook beforehand, just mix in with the filling and continue following the recipe.

How can I tell when the chicken is done?

Using a food thermometer inserted into the thickest part of the chicken, the internal temperature should be 165°F.

⌛ Make Ahead

You can brine the chicken in the morning for up to about 6 hours before seasoning and stuffing.

Making the spice mix ahead of time will also save you a few minutes.

🧺 Storage

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat: Place in a lightly buttered skillet covered and reheat on medium low until hot.
A close up look at a stuffed breast cut in half to show texture.

📣 Related Recipes

  • Keto chicken parmesan casserole is so delicious and easy to make! Made with chicken, marinara, basil, and two kinds of cheese.
  • A 5 minute keto guacamole recipe with no added sugar.
  • This easy, Keto Garlic Shrimp Scampi Recipe is done in minutes. Perfect quick dinner idea for Low-Carb and Gluten-free diets.
  • Keto stuffed peppers is one of those easy meals that your whole family will enjoy.
  • You won't believe how flavorful and easy these oregano chicken are.
  • Here's the best Cornish hen recipe, the whole family will love. This is a special occasion dish, but makes for a good hearty meal that can be served on a weeknight as well.
  • This keto chicken divan is a low carb spin on the classic casserole made with tender chicken, broccoli and a creamy cheesy rich sauce.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

Three stuffed chicken breats on a white plate.

Keto Stuffed Chicken Breasts

A delicious restaurant quality, low carb stuffed chicken breast for dinner. Tender chicken breasts stuffed with creamy spinach and artichoke mixture for an absolutely satisfying meal.
5 from 1 vote
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Course: dinner, Main Course
Cuisine: American
Diet: Halal
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 servings
Calories: 624kcal
Author: Amira

Ingredients

  • 3 boneless skinless chicken breasts about 1.5 pounds
  • 1 quart cold water
  • ¼ cup kosher salt

Spice mix

  • 1 Tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • salt to taste

For the filling

  • 4 oz cream cheese room temperature
  • 2 Tablespoons mayonnaise
  • 2 garlic cloves
  • ¼ cup shredded parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 6 oz can artichoke hearts drained and coarsely chopped
  • 5 oz frozen spinach
  • 2 Tablespoons oil
  • ½ teaspoon red pepper flakes optional

Instructions

  • In a big bowl combine water and salt, stir until salt dissolves. Add chicken breasts and let them brine for 30 minutes and up to 6 hours.
  • Meanwhile while the chicken is in the brine, take out the cream cheese and the frozen spinach to thaw.
  • Take the chicken breasts out of the brine, rinse with cold water and pat dry.

Make the filling

  • Squeeze the water out of the frozen spinach and set aside.
  • In a medium bowl, combine all the filling ingredients and mix well.
  • In another bowl, combine the spice mix ingredients.
  • Cut a pocket in each chicken breast as if you are cutting the breast in half but do not go all the way through.
  • Rub each chicken breast from the outside and inside the pocket with the spice mix.
  • Fill each breast with almost a third of the cheese mixture.
  • Close with several toothpicks to seal.
  • Heat up 2 tablespoons of oil in a non-stick skillet over medium high heat.
  • Sear chicken breasts on both sides until golden brown.
  • Transfer the chicken to an oven safe dish and bake for 15-20 minutes or until the internal temperature reaches a minimum of 165°F.
  • Cover with a tented aluminum foil and let it rest for 5 minutes before serving.

Notes

  • Do not skip brining for better results as this step yields a juicy chicken breast.
  • Do not use thin sliced chicken breasts as you will be butterflying them (slicing into them) to create a pocket. I find the best place to get thick regular size chicken breasts are from my local butcher or meat shop.
  • Spinach must be squeezed to take most of the water out. I find it easier to squeeze between paper towels over a colander. 
  • Remember how many toothpicks you put into each chicken breast to keep it together, so you can will know how many to look for when the chicken is done. Be sure to remove all toothpicks before serving.
Storage
  • Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat
  • Place in a lightly buttered skillet covered and reheat on medium low until hot.
 

Nutrition

Calories: 624kcal | Carbohydrates: 5g | Protein: 54g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 10126mg | Potassium: 1095mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6451IU | Vitamin C: 6mg | Calcium: 181mg | Iron: 2mg
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Hey Y'all, I'm Amira.
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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