Keto Spinach Stuffed Chicken Recipes

EASY LOW-CARB KETO SPINACH CREAM CHEESE STUFFED CHICKEN

Steps:

• Watch the video above for visual instructions.
• Preheat oven to 400 degrees.
• Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
• There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast.
• There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.
• Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
• Season the chicken with McCormick's Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.
• Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer.
• Cut each breast in half and serve.

CREAM CHEESE SPINACH STUFFED CHICKEN (LOW-CARB, KETO)

Steps:

• To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
• To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
• To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
• To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.

SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350F. Cut a deep slit sideways into each chicken breast but don't cut fully in half. Squeeze as much moisture as possible out of the spinach.
• Heat a large ovenproof skillet over medium heat. Add 2 tablespoons of the butter and let melt, then add the spinach and half of the minced garlic. Season lightly with salt and pepper, and sauté 3 minutes, then transfer to a medium bowl.
• Stir the ricotta, mozzarella, and Parmesan into the spinach mixture until fully combined. Stuff each chicken breast with 1/4 of this mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.
• Add the remaining 2 tablespoons of butter to the pan and let melt. Once hot, add the remaining garlic and then add the chicken breasts. Cook until golden brown on the outside, about 3 to 4 minutes per side.
• Place the entire skillet in the oven and cook until the chicken reaches 165F on an instant read thermometer, about 20 minutes.

KETO SPINACH STUFFED CHICKEN RECIPE

Steps:

• Slice each chicken breast/fillet along the centre.
• Place chopped spinach, cream cheese and diced bacon along the centre of each chicken breast/fillet.
• Fold over, and use a toothpick to secure the chicken and its fillings.
• Place each chicken breast/fillet in an oiled baking dish and pour some extra oil over each one.
• Bake at 180C/350F for 30 minutes, or until cooked in the centre. Cooking times will vary with the size of chicken breast and thickness of meat.

KETO SPINACH-ARTICHOKE CHICKEN

Steps:

• Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
• Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
• Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.