This Keto Stuffed Chicken is easily one of the best dinners I’ve made this year! Cheesy and decadent, this low carb dish works just as well for a weeknight meal as it does for entertaining. This is one that deserves to become a habit!
This post was originally published March 21, 2019. Updated on August 18, 2019.
This Keto Stuffed Chicken is a Game Changer!
When I went vegetarian in my late 30’s, I am not sure what I was most excited about.
Not “needing” animal protein, or all those carbs I felt like I now had a free license to eat.
What I found is that while I may love carbs, they most certainly do not love me back. I was hungry all the time, and found myself on more than one occasion hangry and staring into the pantry.
Most of the time I was too hungry to wait to make something. As a result, I’d end up grabbing one of the kids snacks.
After that period in my life, I learned that while I may be able to take or leave animal protein, my body feels much better when I consume it in proper portions.
While most people love meat, I have always needed mine to have a little something extra in order to eat it. Cheese, a sauce – something other than just a chunk of meat.
In short, it has got to be yummy!
One of my favorite things about the Keto and low-carb lifestyle is that I can enjoy dishes like this Keto Stuffed Chicken. (Or something equally delicious, like this Balsamic Chicken.)
This is not your boring chicken dinner – no dried out grilled breasts here!
This is cheesy perfection that also happens to be an excellent way to sneak a little green in your – or your kids – diets. Stuffing meat may seem like a lot of work, however, it actually comes together very quickly.
I like making this recipe early in the day when I have time because knowing I have dinner solved always makes me feel good. You can even put it together up to a day ahead of time, which makes it perfect for entertaining.
How to Make Keto Stuffed Chicken
Make stuffed chicken in less than 30 minutes!
1 Make a horizontal slit through the center of the chicken to form a pocket.
2 After that, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion, and cook 3 minutes. After that, add garlic, and cook one more minute.
3 Add the spinach to the pan, and cook until wilted, about 2 minutes. Season the spinach to taste with salt and pepper. Allow to cool slightly, and chop.
4 Once the spinach has cooled slightly, stir stir the cheeses together with it.
5 Stuff the pockets in the chicken with the spinach mixture, using toothpicks to secure.
6 Combine the spices, and sprinkle over the chicken. Add a tablespoon of oil to the pan, and cook until golden brown and cooked through, about 5 to 7 minutes per side. (Larger pieces of chicken may take longer to cook through.) Remove the chicken when it is 160 degrees. Tent and let it rest for 5 to 10 minutes.
Variations for Low Carb Stuffed Chicken
- Use feta and Swiss in place of the goat cheese and mozzarella. Omit the spinach and instead use 1/2 cup olives, chopped.
- Reduce the spinach to 2 ounces and add in 4 ounces of mushrooms, sautéed.
- Omit the spinach and instead use 6 ounces of chopped marinated artichokes.
Frequently Asked Questions for Keto Stuffed Chicken
These are the questions that I get asked most commonly by readers about this recipe. If you have a question and don’t see the answer here, feel free to leave a comment or email me.
Is Chicken Keto Friendly?
Yes, chicken is an excellent source of protein and ideally suited for the Keto diet. Although dark meat chicken is generally considered better for keto due to its higher fat content, all chicken can be consumed on a keto diet. It is best to eat organic, free-range chicken if at all possible.
What Can You Stuff Chicken with on Keto?
- Cheese – all types
- Olives
- Spinach
- Onion – sautéed or caramelized
- Mushrooms
- Artichokes
- Roasted Red Peppers
- Bacon
Can You Make Air Fryer Keto Stuffed Chicken?
Yes, depending on what type of Air Fryer you have you may be able to. However, you need to place the breasts on parchment paper to avoid spilling the filling. (This is more of a concern with some types of Air Fryers than others. Be sure to read your manual.) To cook, preheat the Air Fryer to 380 degrees and cook for 20 minutes.
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Do I Really Need a Digtal Thermometer?
I know – it seems like just one more thing. But a good quality digital thermometer will quickly become your BFF in the kitchen, preventing you from serving over or under cooked meat. I have tried many and this is the one that I like best.
What is the Best Way to Store Chicken?
Store chicken on the bottom shelf of the refrigerator, towards the back to prevent any raw juices from dripping on foods below. While Cryovac packages last longer, once opened chicken should be used within 2 days. You can freeze chicken breasts for up to nine months, but you should expect to lose some moisture in the process.
Tips for Making this Recipe
- This recipe can be prepped ahead of time and cooked just before serving.
- If you prefer, you can brown the stuffed breasts in a skillet and finish by cooking for 20 minutes in a 350 degree oven. To do this, make sure that you use an oven-safe skillet.
- Don’t skip using a toothpick to secure the cheese mixture! They really do help the filling to stay in. (Likewise – don’t forget to take them out before serving. Nothing says elegant like a friend or family member biting into wood.)
If You Like This Recipe You May Also Like:
- Keto Chicken Parmesan is a crowd pleaser that works just as well for entertaining as it does a weeknight. It is surprisingly simple to put together.
- If you are looking for a simple appetizer, it doesn’t get much better than this Marinated Cheese.
- Keto Lemon Chicken is a ridiculously flavorful dish with a punchy vibrant tang.
Low Carb Stuffed Chicken
This Spinach and Cheese Keto Stuffed Chicken Breast is one of my favorite meaty mains. This is one of those recipes that is fun to play with, using whatever meats and cheeses that you have on hand.
Keto Stuffed Chicken
Equipment
- Mixing Bowls
Ingredients
- 2 tablespoons avocado oil divided
- 1/4 cup chopped onion
- 1/2 teaspoon minced garlic
- 5 ounces baby spinach chopped
- 4 ounces goat cheese crumbled
- 2 ounces mozzarella cheese grated
- 2 pounds boneless chicken breasts or thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Cut a horizontal slit through the center of the chicken to form a pocket.
- Heat 1 tablespoon of olive oil in a large skillet to medium heat.
- Next, add onion, and cook 3 minutes, stirring frequently. Add garlic and cook one minute more.
- After that, add spinach, and sauté until wilted, about two minutes.
- Season to taste with salt and pepper
- Transfer to a bowl and allow to cool slightly. Stir in cheeses.
- Stuff the chicken pockets with the spinach and cheese mixture using toothpicks to secure.
- In a small dish, mix together paprika, salt, and pepper. Sprinkle over the chicken.
- Heat the remaining tablespoon of avocado oil in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and cooked through, about 5 to 7 minutes per side.
- Remove the chicken when it is 160 degrees. Tent and let it rest for 5 to 10 minutes.
Notes
Tips for Making this Recipe
- This recipe can be prepped ahead of time and cooked just before serving.
- If you prefer, you can brown the stuffed breasts in a skillet and finish by cooking for 20 minutes in a 350 degree oven. To do this, make sure that you use an oven-safe skillet.
- Don’t skip using a toothpick to secure the cheese mixture! They really do help the filling to stay in. (Likewise – don’t forget to take them out before serving. Nothing says elegant like a friend or family member biting into wood.)
Variations for This Recipe
- Use feta and Swiss in place of the goat cheese and mozzarella. Omit the spinach and instead use 1/2 cup olives, chopped.
- Reduce the spinach to 2 ounces and add in 4 ounces of mushrooms, sautéed.
- Omit the spinach and instead use 6 ounces of chopped marinated artichokes.
Nutrition
Other Great Chicken Recipes to Try:
- Herb Stuffed from The Stay at Home Chef
- Buffalo Stuffed from The Salty Marshmallow
That’s what I’m talking about! I cannot wait to make this! I love all that spinach in there.
Thank you Stacie! I hope you enjoy it.
Darn.. looks so beautiful
I’m so lazy with taking my time to cook but if I can I’ll teu this recipe
Thank you!
I’m a vegetarian, but the only one in my immediate family. Finding yummy recipes my whole family will adore can be tricky. But this looks absolutely DIVINE! Plus, I will feel great feeding it to them since it’s a healthy option.
It is a great option! I used to be vegetarian and I understand just what you mean about finding healthy recipes for the family was always a challenge.
This looks great and I am keto right now! I’m not a huge spinach fan but I could easily sub that or just omit it. Thanks for sharing.
You could! I’ve got some suggestions in the post.
Awesome preparation.Would love to have it tonight.Thanks for sharing.
Thank you!
We have been using more chicken, will have to give this a try. Literally filling!
I hope you enjoy it!
I recently went keto and love this recipe idea! Going to make this for dinner.
Let me know how it goes!
My best friend is doing keto and stuck I’ll be sure to pass this yummy meal to her!
Thanks so much! I appreciate it.
This looks so delicious and I love that it is keto friendly and won’t set me back with my diet!
I like stuffed chicken. I’ll try your version of keto stuffed chicken. :0)
I absolutely LOVE eating keto right now. I’ve been running low on new recipes though and this made me so happy!
Wow, this recipe looks so darn good! I love stuffed chicken recipes like this!
Keto stuffed chicken looks so good! I should try eating it soon. Yum Yum!
If i replace the breast with thighs do you think i will get the same results?
Yes, it will work. You may need to roll them and secure with more toothpicks, depending on the size of the thighs.