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.
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.
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❤️ 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.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- 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.
- In a medium bowl, combine all the filling ingredients and mix well.
- In another bowl, combine the spice mix ingredients.
- 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.
- 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 or a cast iron skillet over medium-high heat. Place chicken breasts on the hot pan 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.
💡 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.
💬 FAQs
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.
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.
📣 Related Recipes
- 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.
More Low Carb Recipes
- This keto chicken divan is a low carb spin on the classic casserole made with tender chicken, broccoli and a creamy cheesy rich sauce.
- 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.
Make It a Keto Meal With
- For a refreshing and healthy option that's low in carbs but high in flavor, try this mouthwatering keto Greek salad recipe that will transport your taste buds straight to the Mediterranean!
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!
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Keto Stuffed Chicken Breast
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.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Place in a lightly buttered skillet covered and reheat on medium low until hot.
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