30-Minute Keto Stuffed Chicken

Published: Jun 30, 2023 by Wendy Polisi Modified: Dec 14, 2025 · 1101 words. · About 6 minutes to read this article.

This Keto Stuffed Chicken is the kind of dinner that feels a little fancy without asking much of you. Juicy chicken breasts are packed with a creamy mix of sautéed spinach, goat cheese, and melty mozzarella, then cooked until golden and irresistible. It’s low-carb comfort food that works just as well for a weeknight skillet dinner as it does for serving to guests.

Photo of a piece of Keto Stuffed Chicken on a white plate with cheese and spinach oozing out the front next to a fork. — Looking for a meal that's both satisfying and keto-friendly? Look no further than our keto stuffed chicken breast recipe.

The combination of juicy chicken and cheesy stuffing creates a taste sensation that'll make you forget you're cutting carbs.

Despite its gourmet appeal, it requires minimal prep and cook time, making it an ideal choice for those hectic days.

Ingredients for Keto Stuffed Chicken in white prep bowls against a white background.

Let's Talk Ingredients

For the greens, I tried baby spinach first because it wilts fast and blends right into the cheese. I also tested it with frozen spinach. Just make sure you squeeze out every bit of water, or the filling will get watery.

Goat cheese is what makes this filling feel rich without being heavy. I tested feta when I had it in the fridge and loved the saltier bite, but it was a little crumbly. Cream cheese works too if that’s more your speed.

Mozzarella is non-negotiable in my kitchen. I tried swapping it once, but I missed that melty, stretchy texture.

As for the chicken, I tested both breasts and thighs. Breasts are easier to stuff and look prettier on the plate. Thighs stay extra juicy. You really can’t go wrong.

I finished the chicken with smoked paprika after testing regular paprika first. The smoked version adds just enough warmth and depth without overpowering the filling, and once I made it that way, I never went back.

Step by Step

For the full recipe for stuffed chicken breast with spinach, see the recipe card below.

Photo of a piece of chicken breast that has been sliced down the center. — Make a horizontal slit through the center of the chicken to form a pocket.

Photo of onion being cooked in a skillet. — 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.

Photo of spinach being added to a pan of sautéed onion. — 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.

Spinach mixture and cheeses are being combined in a small white bowl. — Once the spinach has cooled slightly, stir stir the cheeses together with it.

Chicken is stuffed with the spinach and cheese mixture. — Stuff the pockets in the chicken with the spinach mixture, using toothpicks to secure.

The chicken is stuffed and has been sprinkled with seasonings. — 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 ½ 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.

Tips & Tricks

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 in a 350 degree oven. To do this, make sure that you use an oven-safe skillet and bake for 20 minutes.
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.)

Keto Stuffed Chicken

This Keto Stuffed Chicken is undoubtedly one of the most satisfying meals you can put on your dinner table! With its juicy and cheese-filled center, this low-carb dish is perfect for both a casual dinner and a festive gathering. Spending hours in the kitchen preparing a keto-friendly meal may seem daunting. That's where this convenient spinach stuffed chicken recipe comes into play! With a bit of simple prep, you'll have these moist and cheese-packed chicken breasts ready to cook in a skillet or air fryer for a delightful evening feast.

Prep Time15

Cook Time13

Total Time28

Course: Main Course

Cuisine: American

Keyword: cheesy

Servings:

Calories: 226kcal

Author: Wendy Polisi

As an Amazon Associate I earn from qualified sales.

Equipment

Ingredients

2 tablespoons avocado oil divided
¼ cup chopped onion
½ 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
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

US Customary - Metric

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 ½ 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

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About Wendy Polisi

Wendy Polisi is the creator of Kicking Carbs, where she shares low-carb recipes that are full of flavor and made for real life. As a cookbook author and food blogger, she’s passionate about helping families enjoy satisfying meals without the sugar crash. Wendy lives in Florida with her three kids and loves experimenting in the kitchen—especially when it involves cheese.

Comments

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