keto low carb stuffed chicken breasts on a wooden cutting board

Easy Low-Carb Keto Spinach Cream Cheese Stuffed Chicken

Easy Low-Carb Keto Spinach Cream Stuffed Chicken is a quick recipe that is low in calories and low-fat. This recipe only uses five ingredients: chicken breasts, vitamin-rich spinach, reduced-fat cream cheese, cheddar, and paprika. This dish is perfect for Atkins for ketosis diets.
Course dinner, lunch
Cuisine American
Keyword keto stuffed chicken, low carb stuffed chicken, spinach cream cheese stuffed chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 320kcal
Author Brandi Crawford



  • 2 skinless chicken breasts mine weighed 25oz total
  • 1 tablespoon olive oil
  • 1 cup fresh spinach, chopped into bits You can use frozen if preferred. Be sure to thaw and drain the spinach first.
  • 2 oz cream cheese (softened at room temp) You can also microwave for 15-20 seconds.
  • 1/3 cup cheddar cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.
  • 1/3 cup mozzarella cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.
  • 1 teaspoon paprika
  • McCormick’s Grill Mates Montreal Chicken Seasoning to taste
  • salt and pepper to taste


  • Watch the video above for visual instructions.
  • Preheat oven to 400 degrees.
  • Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
  • There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast. 
  • There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.
  • Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
  • Season the chicken with McCormick’s Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.
  • Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer
  • Cut each breast in half and serve.



One chicken breasts = 2 servings
Larger chicken breasts work best and are easier to stuff. When buying chicken breasts, it's often hard to find pairs that are identical in size. One of the chicken breasts used in my recipe was considerably larger than the other.
Seasoning the chicken is important to keep it from turning out bland. If you are new to cooking, start with a small of amount of seasonings while cooking. You can always add additional seasonings if needed afterward. You can always add more later, but it's much more difficult to correct if you add to much seasoning.
Depending on the size of your chicken breasts, you may have filling spill over while baking. I don't mind this, because I still eat the excess filling with the chicken. If you do not desire to have excess filling, be sure not to overstuff the chicken.
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Serving: 5chicken breast | Calories: 320kcal | Carbohydrates: 1g | Protein: 40g | Fat: 18g