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Close-up of a sliced stuffed chicken roll on a plate, showing the creamy spinach filling inside. The dish is garnished with marinara sauce, Parmesan cheese, and fresh parsley, served on the white marble cooktop.

Keto Chicken Breast Recipe

This decadent stuffed chicken breast dish combines a creamy spinach and cheese filling with a crispy almond flour crust. The golden-brown exterior gives way to a flavorful and melty center, making it perfect for a special dinner or weeknight treat. Pair it with marinara or Alfredo sauce for a restaurant-worthy meal!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 4
Calories 491 kcal

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.
    Close-up of a clear glass bowl on a white marble cooktop, filled with softened cream cheese, chopped raw spinach, minced garlic, grated Parmesan, mozzarella, ground nutmeg, black pepper, and kosher salt. A spoon is blending the creamy, colorful filling.

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.
    Close-up of a flattened chicken breast on a white marble cooktop with a dollop of creamy spinach filling in the center. The edges are being folded around the filling, forming a neat roll.

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.
    Close-up of stuffed chicken rolls, seam-side down, on a baking sheet lined with parchment paper, resting on the white marble cooktop. The rolls are ready to chill.
  • 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.
    Close-up of two bowls on a white marble cooktop: one with beaten eggs, the other with a breading mix of almond flour, Parmesan, parsley, salt, onion powder, and garlic powder. A fork rests beside the bowls

Bread and Fry Chicken:

  • Dip each stuffed chicken roll in the beaten egg, then coat in the breading mixture.
    Close-up of a stuffed chicken roll being dipped into the beaten egg in one bowl, then coated in the breading mix in the second bowl, all on the white marble cooktop. The roll is evenly breaded, ready for frying.
  • Heat olive oil in a sauté pan and cook stuffed chicken until golden brown on all sides.
    Close-up of a black sauté pan on a white marble cooktop, with breaded stuffed chicken rolls frying in olive oil. The rolls are golden brown, sizzling in the hot oil.

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.
    Close-up of a sliced stuffed chicken roll on a plate, showing the creamy spinach filling inside. The dish is garnished with marinara sauce, Parmesan cheese, and fresh parsley, served on the white marble cooktop.