Description

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

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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.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 360
Sugar: 2g
Sodium: 480mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 42g
Cholesterol: 115mg