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Homestyle cooking doesn’t get much better than with this Spinach Stuffed Chicken Breast. It’s creamy, cheesy, and with big, meaty and tender chicken breast, it’s a meal you can really dig into.
This Spinach Stuffed Chicken Breast Can Be A Weeknight Meal
Cut down on your meal prep by making part of this day the day, or even two days, before. Make a double batch of this Steakhouse Creamed Spinach.
Eat some of it for dinner one night as a side dish, then chill the rest for the night you’re making the chicken dish.
Use the remaining creamed spinach mixture to make this dish easily another night.
How to Make Spinach Stuffed Chicken
Assuming you’ve already got a batch of the creamed spinach ready to go, making this dish is easy.
Place a boneless chicken breast flat on a cutting board and cut a slit into the chicken breast horizontally, cutting a pocket into the breast.
Don’t cut all the way through the chicken breast.
Once you’ve got your pocket cut into the chicken, stuff about 1/3 a cup of the creamed spinach mixture inside.
Lay the stuffed chicken breasts on top of the sauce in a shallow baking dish. I love these Pyrex baking dishes for keto stuffed chicken recipes like this (and I can’t tell you how many times those lids have come in handy!!)
Sprinkle with the Parmesan cheese, and bake at 375-F for about 20-25 minutes depending on the thickness of the breasts, and how cold they were when they went into the oven.
Bake until the chicken reaches an internal temperature of 165-F.
- You can use boneless chicken breast for this recipe, with or without the skin.
- If you use bone-in chicken breast, it’ll take longer to cook, so adjust the cooking time.
- Buy chicken breast when it goes on sale to save a few dollars.
- Use home-made tomato sauce to save a few $ and carbs.
- Watch the ingredient list on chicken breast. It should ONLY have chicken as the ingredient. Some chicken breast is infused with a solution or “marinade” of salt and water, to plump up the chicken, keep it moist, and to increase the sell weight. This chicken will shed the liquid when cooking, and will make your sauce nasty. Avoid this injected chicken.
- Add a few chopped artichoke hearts if you’re looking for more fiber. Artichoke hearts are a bit higher in carbs but they’re almost half fiber, so if you can spare a few carbs, add some.
What to Serve with Spinach Stuffed Chicken Breast
This is a hearty and tasty dish. It’s best served with something simple. Go for plain steamed veggies, Simple Cauliflower Rice, or Zucchini Noodles would all be great. The sauce with this dish is lovely, so have some veggies to help soak it up.
If you’ve got non-keto people in the family, make them some pasta to go with this dish. Or, try one of those pasta alternatives like Konjac Noodles or Palmini noodles.
Can you Freeze This Stuffed Chicken Breast Dish
Yes! Thoroughly cook this keto chicken recipe, and chill it overnight in the fridge.
Then, package the chilled chicken breast in a freezer-friendly container or freezer-safe plastic bags and freeze for up to three months.
To heat, thaw this low-carb chicken recipe in the fridge overnight. Warm the thawed dish in the microwave until hot, or place it in an oven-safe dish and heat in the oven at 350-F until warmed through.
Like This? Also Try:
- Italian Chicken Stew
- Creamy Country Chicken
- King Ranch Chicken Casserole
- Stacey’s Keto Air Fryer Chicken Tenders
- Grilled Stuffed Chicken Breast
- This delish Keto Spinach Artichoke Casserole
- Also be sure to check out my cookbooks!
Creamy Spinach-Stuffed Chicken Breast
- 4 skinless boneless chicken breasts
- 1/2 cup Parmesan cheese
- 2 tbsp butter
- To make the creamy spinach, wilt the washed and drained spinach in a large pan until wilted. Add the heavy cream, cheese, garlic powder, salt and pepper. Let it cool.
- Cut each chicken breast horizontally, cutting a pocket into the breast without going all the way through.
- Fill the pocket with about 1/3 cup of spinach filling. More if the breasts are larger.
- Place 2 cups of keto-friendly tomato sauce into the bottom of an oven-safe dish. Place the stuffed breasts on top.
- Dot the chicken breasts with the butter, and sprinkle with Parmesan cheese.
- Bake at 375-F uncovered, for about 20 minutes, or until the breasts reach 165-F internally. You may need to adjust the cooking time if the breasts are larger or colder when you started, so keep an eye on them.
- Serve and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.