Print Recipe
Keto Stuffed Chicken Breast

Creamy Garlic Spinach Stuffed Chicken Breast (Keto, Low Carb)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews




For the sauce: 


  1. Preheat oven to 400°F.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 
  3. Add the spinach and cook, stirring frequently, until the spinach is wilted. 
  4. Remove from the heat and allow to cool slightly. 
  5. Add the cream cheese, onion powder, garlic powder, Parmesan cheese, red pepper flakes and paprika to a bowl and mix to combine. 
  6. Add the spinach and mix to combine. 
  7. Season with salt and black pepper to taste. 
  8. Butterfly each chicken breasts and lay open like a book.
  9. Season with salt and black pepper to taste. 
  10. Place ¼ of stuffing on one side of each chicken breast half.
  11. Fold remaining half of each chicken breast over stuffing, and secure with a toothpick, if necessary.
  12. Place the chicken into a lightly greased baking dish.
  13. Drizzle the chicken with 1 tablespoon of olive oil. 
  14. Bake in preheated oven for 25-30 minutes. 
  15. To make the sauce, in a skillet, heat the olive oil over medium heat. 
  16. Add the garlic and cook for 30 seconds. 
  17. Add the heavy cream and parmesan and simmer until the parmesan cheese has melted. 
  18. Remove the chicken from the oven. 
  19. Place the chicken into a skillet and drizzle with sauce. 
  20. Sprinkle with fresh parsley and serve. 


Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon