This has been one of my go-to meals since I started keto – and my family loves them too so 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!

I experiment with the seasonings and sometimes add a tablespoon of Italian seasoning to the stuffing mixture. This stuffed chicken breast also is great for meal prep – you can make a few of them and store them in the fridge for up to three days!

Spinach Stuffed Chicken Breasts

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Servings: 2
Calories: 129kcal


  • 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: 129kcal | Carbohydrates: 2g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 423mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg