Creamy Spinach Keto Stuffed Chicken Breast

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

This keto stuffed chicken breast recipe has been one of my go-to meals since I started keto – and my family loves them too! It’s a great dinner option with mashed cauliflower on the side or some rice or pasta on the side for the non-keto ones! While many keto fans use chicken thighs often in their keto diet recipes because of the higher fat content, I use chicken breasts more often and add healthy fats – like high quality butter, avocado oil, etc. – so I know more about the nutritional profile of what I’m eating. However, for this recipe, chicken breasts are the way to go!

I experiment with the seasonings and sometimes add a tablespoon of Italian seasoning to the spinach and cheese stuffing mixture. I’ve also sometimes substituted baby kale or used a combination of spinach and kale, which doesn’t affect the flavor much but adds the nutritional powerhouse of kale.

And, if you are a meal prepper, which I highly recommend to keep track when getting started with the keto diet, this keto stuffed chicken breast with spinach also is great for meal prep – you can make a few of them and store them in the fridge for up to three days!

keto stuffed chicken breast

Stuffed Chicken Breast

5 from 1 vote
Servings 2
Calories 129 kcal


  • 2 4-oz boneless, skinless chicken breasts
  • 1 oz cream cheese softened
  • 2 tbsp sour cream
  • 1/2 10-oz package fresh spinach chopped
  • 2 tbsp fresh basil chopped
  • 1 1/2 tsp green onions minced
  • 1/4 cup pepper jack cheese shredded
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Preheat oven to 375 degrees.
  • Cut a slit into the side of each chicken breast to create a pocket.
  • Combine all other ingredients in a medium bowl and beat until smooth.
  • Fill each chicken breast with half of mixture and secure pocket closed with toothpicks.
  • Place chicken breasts in a baking pan and cook 35 minutes, or until chicken is no longer pink.


Calories: 129kcalCarbohydrates: 2gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 423mgPotassium: 20mgSugar: 1gVitamin A: 479IUVitamin C: 1mgCalcium: 132mgIron: 1mg
Tried this recipe?Let us know how it was!
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