Keto Stuffed Chicken Breast Recipes

Sometimes, you just need a dinner that feels like a warm hug without totally derailing your low-carb goals. That’s where these keto stuffed chicken breast recipes come in. They’re creamy, cheesy, crispy on the outside, and loaded with flavor—but still perfectly keto. Basically, the unicorn of weeknight dinners.

Whether you’re feeding a family, cooking for two, or just meal-prepping like a boss, this dish checks all the boxes. Plus, if you’ve got picky eaters (ahem—kids, spouses, or that one friend who’s “not doing carbs right now”), this one tends to win hearts and stomachs fast.

Why You’ll Love These Keto Stuffed Chicken Breast Recipes

• Low-carb comfort food at its best: Creamy cheese, tender chicken, a hint of garlic, and that golden, almond-flour crust? Yes, please.
• Totally doable for busy nights: With just a bit of prep and a 15-minute chill time (great excuse for a wine break), this comes together easier than you’d think.
• Family-approved: It’s mild enough for the kids but flavorful enough to impress guests. Basically, a dinner party in disguise.

Ingredients You’ll Need (and Why You’ll Love Them)

Here’s what makes these stuffed chicken breasts so irresistible:

• Chicken breasts or cutlets – The sturdy, protein-packed vessel for all that delicious filling.
• Cream cheese – The rich and creamy base that holds it all together.
• Chopped spinach – Adds color, nutrients, and a little earthy bite.
• Minced garlic – Because everything’s better with garlic.
• Parmesan + mozzarella – Salty, stretchy, and full of flavor.
• Nutmeg + pepper + kosher salt – Just the right touch of seasoning to warm everything up.
• Almond flour + herbs for breading – That perfect crispy crust without the carbs.

📝 Exact measurements and a printable recipe card are right at the bottom of this post!

Step-by-Step: Let’s Stuff Some Chicken

1. Make the filling.

In a bowl, mix together the cream cheese, spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt until it’s creamy and well blended.

2. Prep your chicken.

Trim any fat or membranes. If your chicken breasts are hefty (we’re not judging), slice them lengthwise to make cutlets. Sandwich each piece between plastic wrap and gently pound it out with a meat mallet until it’s nice and thin—but not torn.

3. Fill and roll.

Scoop a quarter of the cheesy spinach mixture into each cutlet, roll it up like a cozy little package, and gently shape it into an oval. Set seam-side down on a cookie sheet.

4. Chill out.

Let the stuffed chicken hang out in the fridge for about 15 minutes. This helps it hold its shape when it hits the pan.

5. Bread and brown.

Beat the eggs in one bowl. Mix almond flour, parmesan, and seasoning in another. Dip each stuffed chicken piece in the egg, then coat with the breading. Pan-fry in olive oil until golden on all sides.

6. Bake to perfection.

Transfer to a baking dish and pop it in a 375°F oven for 18–22 minutes. When the internal temp hits 165°F, you’re golden.

7. Serve it up.

Top with a spoonful of keto-friendly marinara or a drizzle of creamy alfredo—whatever your heart (and pantry) desires.

Cooking Tips for Foolproof Stuffed Chicken

• Chill time is key! It makes stuffing easier to handle and keeps the shape better during frying.
• Use a thermometer. It’s the simplest way to avoid undercooked chicken or, worse, overcooked dryness.
• Don’t skip the double breading station. It’s the secret to getting that crispy crust without deep frying.

A Little Backstory

I made this for a last-minute dinner with friends after realizing I had nothing in the fridge besides some chicken and a few odds and ends. Turns out, cream cheese, spinach, and cheese are a magical trio—and now this is my go-to when I want to impress without the stress.

FAQs About Keto Stuffed Chicken Breast Recipes

Can I make these ahead of time?

Absolutely! Stuff and chill them in the morning, then bread, brown, and bake when you’re ready to eat.

What can I use instead of almond flour?

If you’re nut-free, try crushed pork rinds or coconut flour (just be mindful—it’s more absorbent, so adjust as needed).

How do I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep that crust crispy.

Can I freeze them?

Yes! Freeze after assembling (before frying) or after they’re fully cooked. Just thaw in the fridge and reheat in the oven.

These keto stuffed chicken breast recipes aren’t just low-carb—they’re downright crave-worthy. Whether you’re hosting dinner, meal-prepping, or just trying to sneak some greens into a cheesy disguise, this dish is a winner. And hey, if your kitchen smells like a five-star restaurant when you’re done? That’s just a bonus.

Keto Stuffed Chicken Breast Recipes

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• Author: Katherine
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This keto stuffed chicken breast recipe is the perfect low-carb comfort food. Juicy chicken is filled with a creamy, cheesy spinach mixture, lightly breaded with almond flour, then pan-fried and baked to crispy, golden perfection. It’s ideal for busy weeknights, meal prep, or impressing dinner guests — all while staying keto-friendly!

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Ingredients

Scale 1x2x3x

4 boneless, skinless chicken breasts or cutlets

6 oz cream cheese, softened

2 cups chopped spinach (raw)

1/2 teaspoon minced garlic

1/3 cup grated parmesan cheese

1/2 cup grated mozzarella cheese

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1/4 teaspoon kosher salt

For the breading:

1/3 cup superfine almond flour

1/3 cup grated parmesan cheese

1/2 teaspoon dried parsley

1/2 teaspoon kosher salt

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

2 eggs

2 Tablespoons olive oil for frying

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Instructions

• Make the Filling
  In a medium bowl, combine the cream cheese, chopped spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt. Mix well until creamy and combined.

• Prepare the Chicken
  Trim visible fat or membranes. If breasts are large, slice lengthwise to create cutlets. Sandwich each cutlet between layers of plastic wrap and gently pound with a meat mallet until thin, taking care not to tear.

• Stuff and Shape the Chicken
  Spoon 1/4 of the filling into the center of each chicken piece. Roll edges up around the filling, turn seam-side down, and gently squeeze to seal into an oval shape. Repeat for all four pieces.

• Chill
  Place the stuffed chicken on a cookie sheet and chill for 15 minutes. This helps them hold their shape during cooking.

• Prep Breading Station
  Beat the eggs in a medium bowl. In another bowl, stir together almond flour, parmesan, parsley, salt, onion powder, and garlic powder.

• Coat and Sear
  Dip each stuffed chicken piece into the egg, then coat with the breading mixture. Heat olive oil in a nonstick sauté pan over medium heat. Sear each chicken piece until golden brown on all sides.

• Bake to Finish
  Preheat oven to 375°F (190°C). Transfer browned chicken to a baking dish. Bake for 18–22 minutes, or until the internal temperature reaches 165°F.

• Serve
  Serve warm with optional keto marinara or alfredo sauce for extra flavor.

Notes

You can prep and stuff the chicken earlier in the day — just chill until ready to cook.

For a shortcut, use frozen spinach (thawed and squeezed dry).

Want more crunch? Try crushed pork rinds in place of almond flour.

Let the chicken rest for a few minutes before slicing to help retain juices.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Chicken Breast Recipes
• Method: Pan-Fried, Baked
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed chicken breast
• Calories: 475
• Sugar: 2g
• Sodium: 720mg
• Fat: 34g
• Saturated Fat: 12g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 39g
• Cholesterol: 165mg

Keywords: keto stuffed chicken breast recipes, low carb stuffed chicken, cheesy spinach chicken, almond flour breaded chicken