This Keto Chicken Breast is everything you want in a low-carb dinner: crispy on the outside, tender and juicy on the inside, and stuffed with a creamy, cheesy spinach filling that’s rich in flavor. It’s the kind of meal that feels indulgent but fits perfectly into a keto lifestyle.
I remember making this dish for the first time when I needed something impressive but keto-friendly for dinner guests. The golden almond flour and Parmesan crust is what sold everyone—crispy, flavorful, and satisfying.
The best part, though? The filling! Creamy, garlicky, cheesy spinach packed into perfectly seared chicken cutlets—it’s like comfort food made keto.
This recipe has been a favorite in the low-carb community, and it’s easy to see why. With just a few pantry staples and some fresh spinach, you can create a dish that looks and tastes like something straight out of a restaurant.
Why You Will Be Hooked?
- The crispy crust: The almond flour-Parmesan breading gives the chicken a golden, crunchy exterior without the need for breadcrumbs.
- Flavor-packed filling: The creamy spinach filling with Parmesan, mozzarella, and nutmeg is rich, garlicky, and deliciously satisfying.
- Keto-friendly and nutrient-rich: With healthy fats, protein, and spinach, it’s a complete meal that keeps you energized and full.
- Great for entertaining: This dish looks impressive on the plate, making it perfect for guests or special occasions.
- Easy to customize: Switch up the cheeses or add sun-dried tomatoes for a new flavor twist!
Keto Chicken Breast Recipe
Equipment
- Meat mallet
- Cutting board and plastic wrap
- Medium bowls (for filling and breading)
- Nonstick sauté pan
- Baking pan
- Thermometer (optional, but recommended)
Ingredients
- 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
Instructions
Prepare the Filling:
- Mix cream cheese, spinach, garlic, parmesan, mozzarella, black pepper, nutmeg, and salt in a bowl until well combined.
Prepare Chicken:
- Trim the chicken of fat or membranes.
- Flatten each chicken breast between layers of plastic wrap using a meat mallet until doubled in size. Be careful not to tear the chicken.
Stuff Chicken:
- Place 1/4 of the filling into the center of each flattened chicken breast. Roll edges around the filling and shape into an oval.
- Place seam-side down on a baking sheet and chill for 15 minutes.
Prepare Breading:
- Beat eggs in one bowl.
- Combine almond flour, parmesan, parsley, salt, onion powder, and garlic powder in another bowl.
Bread and Fry Chicken:
- Dip each stuffed chicken roll in the beaten egg, then coat in the breading mixture.
- Heat olive oil in a sauté pan and cook stuffed chicken until golden brown on all sides.
Bake the Chicken:
- Transfer the browned chicken to a baking pan and bake at 375°F for 18–22 minutes, or until the internal temperature reaches 165°F.
Serve:
- Enjoy hot with marinara or Alfredo sauce, if desired.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 491kcal |
| Carbohydrates | 4g |
| Fibre | 1g |
| Fat | 33g |
| Protein | 43g |
| Sugar | 1g |
Tips for Making Perfect Stuffed Chicken!
- Choose the Right Chicken:
- Use chicken breasts of similar size for even cooking. Opt for thin cutlets or flatten thick breasts with a meat mallet for easier rolling.
- Softened Cream Cheese:
- Ensure the cream cheese is fully softened for smooth mixing. If it’s too firm, microwave it for 10–15 seconds.
- Filling Adjustments:
- Squeeze out excess moisture from spinach if using frozen spinach to prevent the filling from becoming watery. Add extra mozzarella or parmesan if the filling seems too soft.
- Rolling Technique:
- Avoid overstuffing to prevent the filling from spilling out. Roll tightly and secure with toothpicks if needed (remove them before serving).
- Bread Crumbs Alternative:
- For a crunchier texture, substitute almond flour with finely crushed pork rinds or gluten-free breadcrumbs.
- Seam-Side Down:
- Always place the stuffed chicken seam-side down on the pan or baking sheet to keep the filling intact while cooking.
- Don’t Skip Chilling:
- Chilling the stuffed chicken for 15 minutes before breading helps it hold its shape during cooking.
- Oil Temperature:
- Heat olive oil over medium heat to avoid burning the breading. If the oil starts to smoke, reduce the heat slightly.
- Doneness Check:
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
