I love that this recipe transforms basic chicken breasts into something rich and satisfying. The filling is cheesy and full of color from the roasted red peppers and spinach, creating the perfect contrast of textures. Since it’s baked, not fried, it’s a light and healthy option that doesn’t sacrifice taste. Best of all, it’s low in carbs and packed with protein—perfect for anyone following a keto or balanced diet.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chicken 2.5 pounds boneless chicken breasts (main protein source) 1 tablespoon olive oil (for drizzling) Salt to taste Pepper to taste
For the Filling 1 cup fontina cheese (can substitute gouda) 1 cup frozen chopped spinach (thawed and moisture squeezed out) 1 cup roasted red pepper (can substitute fresh peppers) 1/4 cup shaved onion (can substitute green onions or omit) 2 cloves garlic (fresh is best) 1 teaspoon smoked paprika (can use regular paprika)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice each chicken breast to create a deep pocket, leaving three sides intact so the filling stays inside.
In a mixing bowl, combine the thawed, squeezed spinach with the fontina cheese, roasted red pepper, shaved onion, garlic, smoked paprika, and a pinch of salt. Mix well until evenly combined.
Spoon the spinach filling into each chicken breast, pressing it in gently. Make sure the filling faces upward.
Place the stuffed chicken breasts on the prepared baking sheet. Drizzle with olive oil and season both sides with salt and pepper.
Bake for about 25 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven, let rest for a few minutes, and serve warm.
Cheese swap: I sometimes use mozzarella, provolone, or cream cheese for a different creamy texture.
Add crunch: Chopped nuts like almonds or walnuts add a nice contrast to the creamy filling.
Spice it up: A pinch of red pepper flakes or cayenne gives it a subtle heat.
Veggie boost: I like to add mushrooms or sun-dried tomatoes for an extra layer of flavor.
Grilled version: For a smoky twist, I grill the stuffed chicken over medium heat instead of baking.
Storage/Reheating
I store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I bake it in the oven at 350°F for about 10 minutes until warmed through. It also reheats well in an air fryer for a few minutes to crisp the edges. For freezing, I prepare the stuffed chicken ahead of time, freeze it unbaked, and bake directly from frozen for an extra 10–15 minutes.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great—they’re juicier and more forgiving if slightly overcooked.
2. How do I prevent the filling from leaking out?
I avoid overstuffing and make sure to leave the edges intact. A few toothpicks can also help keep it secure while baking.
3. Can I use fresh spinach instead of frozen?
Absolutely. I sauté fresh spinach briefly until wilted, then squeeze out any excess liquid before mixing it into the filling.
4. What can I serve with this dish?
I love serving it with cauliflower mash, roasted vegetables, or a light salad to keep the meal low-carb.
5. Can I make it ahead of time?
Yes, I assemble the stuffed chicken up to a day in advance, cover it, and refrigerate it until ready to bake.
6. How do I know when the chicken is done?
I use a meat thermometer—the chicken is fully cooked when it reaches 165°F (75°C) at the thickest part.
7. What’s a good substitute for fontina cheese?
Gouda, provolone, or Monterey Jack all melt beautifully and taste great in this recipe.
8. Can I make it dairy-free?
Yes, I use dairy-free cheese alternatives and add a spoonful of cashew cream or tahini for richness.
9. Can I air fry this recipe?
Definitely. I cook it at 375°F for about 15–18 minutes, checking halfway through for doneness.
10. Is this recipe keto-friendly?
Yes, it’s low in carbs and high in protein and healthy fats, making it perfect for keto or low-carb lifestyles.
Conclusion
This savory spinach stuffed chicken is a true low-carb winner in my kitchen. I love how the creamy filling contrasts with the tender, juicy chicken, creating a meal that’s both hearty and wholesome. It’s quick to make, easy to customize, and impressive enough for guests. Every bite is packed with flavor, making it a dish I come back to again and again.
This Savory Spinach Stuffed Chicken is a flavorful, low-carb dinner featuring juicy chicken breasts filled with creamy fontina cheese, roasted red peppers, and spinach. Baked to perfection, it’s an easy, protein-packed meal that’s both comforting and keto-friendly.
Ingredients
For the Chicken:
2.5 pounds boneless chicken breasts
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
For the Filling:
1 cup fontina cheese (or gouda)
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup roasted red pepper, chopped
1/4 cup shaved onion (or green onions)
2 cloves garlic, minced
1 teaspoon smoked paprika
Instructions
Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the chicken: Slice each chicken breast to form a deep pocket, leaving three sides intact to hold the filling.
Make the filling: In a bowl, combine spinach, fontina cheese, roasted red pepper, shaved onion, garlic, smoked paprika, and a pinch of salt. Mix well.
Stuff the chicken: Spoon the filling into each chicken pocket, pressing it gently inside without overstuffing.
Season and bake: Place stuffed chicken on the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C).
Rest and serve: Let rest for a few minutes before serving warm.
Notes
Don’t overfill the chicken to avoid leaks; secure edges with toothpicks if needed.
Use fresh spinach (sautéed and drained) as an alternative to frozen.
For extra creaminess, mix a little cream cheese into the filling.
Grill instead of bake for a smoky flavor.
Pair with roasted veggies, cauliflower mash, or salad for a balanced meal.
