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Photo of two pieces of Keto Stuffed Chicken in a cast iron skillet against a white background.
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5 from 9 votes

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 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Main Course
Cuisine: American
Keyword: cheesy
Servings: 8
Calories: 226kcal
Author: Wendy Polisi

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

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

Calories: 226kcal | Carbohydrates: 1g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 387mg | Potassium: 536mg | Vitamin A: 2015IU | Vitamin C: 6.7mg | Calcium: 79mg | Iron: 1.3mg