Low Carb (Keto) Cheesy Spinach Stuffed Chicken Breasts – A simple tantalizing baked stuffed chicken recipe with roasted red peppers, spinach, and fontina cheese!
Raise your hand if you eat chicken for dinner last least twice a week. (Me!)
Ok, now raise your hand if you get tired of making the same ol’ chicken recipes over and over again.
I bet the vast majority of you responded twice.
Even with all the recipe testing going on in our kitchen, chicken is the protein we eat most often. It’s versatile, readily available, and packed with nutrients.
Yet many times, chicken dishes can come across as bland or dry.
Well today I’m introducing a clever way to prepare chicken that will excite the whole family… Cheesy Spinach Stuffed Chicken.
This colorful eye-catching main dish is sure to turn heads. The filling is packed with chopped spinach, roasted red peppers, onions, garlic, smoked paprika, and molten cheese. The robust combination accentuates the flavor of the juicy chicken.
As you cut into each chicken breast, the hot cheesy filling oozes out, inviting you back for another bite. Best of all, Cheesy Spinach Stuffed Chicken Breasts are super simple to make.
How To Make Cheesy Spinach Stuffed Chicken Breasts
How do you make stuffed chicken breast with cheese? This is the easiest method I’ve found.
- Simply cut a pocket in each chicken breast.
- Mix the ingredients for the filling.
- Stuff the chicken breast with the cheese filling.
- Turn the breast upward, so the filling is on top and doesn’t leak out.
- And bake until the cheese filling turns to liquid gold!
What’s The Best Way To Stuff Chicken?
The best method for stuffing chicken, depends on the type (or cut) of chicken you buy.
If using bone-in chicken, I would suggest only stuffing fillings under the skin.
However, if you are using boneless skinless chicken breasts or thighs, lay them flat on a cutting board. Then cut a pocket parallel to the cutting board, that remains connected on three sides.
Now you can either stuff the chicken and lock the fillings in, by closing the chicken with a toothpick. Or you can stuff the chicken and turn it upward, almost like a bowl, so the fillings are on top.
This second method is my favorite, because the filling is on display and the chicken can cook in a shorter amount of time.
How Do I Cook Stuffed Chicken Breast?
Although pan-frying or grilling are possible, the best way to cook stuffed chicken is to bake it. This slower method of cooking allows the filling to melt and mingle, without running out of the chicken breasts.
Bake the chicken at 350 degrees, for 20-25 minutes. This allows plenty of time for the chicken to fully cook and the fillings to heat all the way to the middle.
More Stuffed Chicken Recipes
Watch Our Cheesy Spinach Stuffed Chicken Breasts Recipe Video Below!
Cheesy Spinach Stuffed Chicken Breasts
Cheesy Spinach Stuffed Chicken Breasts - A simple tantalizing baked stuffed chicken recipe with roasted red peppers, spinach, and fontina cheese! Plus, this beauty is ultra low carb are ketogenic friendly.
- 4 boneless chicken breasts (about 2 1/2 pounds total)
- 2 cups shredded fontina cheese, or gouda
- 9 ounces frozen chopped spinach, thawed
- 1/3 cup chopped roasted red pepper
- 2 tablespoons shaved onion
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper
Preheat the oven to 350 degree F. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts flat on the baking sheet. Starting from one side, cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving 3 sides intact. Try to make the cut even so the attached edges are all about 1/2 inch thick.
Squeeze as much moisture out of the thawed spinach as possible. Then mix the spinach, shredded cheese, red peppers, shaved onion, garlic, paprika, and 1/4 teaspoon salt together in a mix bowl.
Stuff the mixture evenly into the chicken breasts, turning them upright, so the stuffing is facing up. Drizzle each breast with olive oil and sprinkle generously with salt and pepper.
Bake for 25 minutes, until the cheese is bubbly and the chicken is cooked through at the thickest point. Serve warm!