Keto spinach stuffed chicken is one of the easiest meals you will ever make. Just throw it in the oven and voila. And at less than 1g carbs per serving, these will suit anyone who is low carb, keto, primal and Whole30.
Keto spinach stuffed chicken
Who would have thought something so basic would look and taste so amazing. What’s more, the recipe is so adaptable, you can change it to be exactly how you like it.
Ditch The Carbs motto is “Real Food, Real Easy” and this recipe is no exception. I love throwing some simple ingredients together that are nutritious and attractive.
These keto spinach stuffed chicken parcels make it look like it’s actually taken some effort (but we won’t tell anyone how easy they are). If you have some chicken (breast, thigh, schnitzel, fillet etc), some spinach and some other pantry staples, you can make these tonight.
Keto spinach stuffed chicken is super easy to make, and super tasty and filling. Take a look.Keto spinach stuffed chicken is just as suitable for a family meal as it would be for a dinner with friends.
All my recipes are family friendly and as easy to follow as possible. I love hiding vegetables wherever I can (although not so hidden in this recipe) and finding new ways for families to help their reluctant children eat their greens.
My biggest tip would be stop feeding them so many snacks between meals. If your child is a picky eater, you need them to be hungry at meal times. You will be amazed at how much more they will eat at dinner. I know of too many picky eaters who eat almost hourly. That’s not picky, that’s playing their parents.
Keto Spinach Stuffed Chicken
Ingredients
- 6 chicken breast/fillets
- 6 tbsp cream cheese
- 2 slice bacon diced raw or cooked
- 1 handful spinach raw or cooked
Instructions
- Slice each chicken breast/fillet along the centre.
- Place chopped spinach, cream cheese and diced bacon along the centre of each chicken breast/fillet.
- Fold over, and use a toothpick to secure the chicken and its fillings.
- Place each chicken breast/fillet in an oiled baking dish and pour some extra oil over each one.
- Bake at 180C/350F for 30 minutes, or until cooked in the centre. Cooking times will vary with the size of chicken breast and thickness of meat.
Notes
- Sprinkle finely grated/shredded parmesan on top of each chicken breast.
- Add chilli, garlic or spring onion to the cream cheese.
- Pour canned/tinned tomatoes over the chicken before coking to create a sauce. This would however, add to the carb count.
Keto spinach stuffed chicken would be lovely served with spinach carbonara, mashed cauliflower or with olive oil or macadamia oil drizzled over a green salad.
John liu says
Can I use chicken thigh for this recipe?
Libby www.ditchthecarbs.com says
Sure thing 🙂
Lois says
This is my go to chicken recipe. I have been making it for years and hadn’t realised how good,it was for me! I add walnuts to the filling and rather than put the bacon in the filling, I wrap it around the breast which keeps the meat moist.
I roast it on the BBQ.
Joy says
Brilliant. I’m going to copy your idea when I make it. Thanks from Australia. Joy
Janna says
This recipe is so good. I added minced garlic to the cream cheese and spinach mix, and salt and pepper on the tops of the chicken breast along with the olive oil. Will be making this simple recipe again!
Libby www.ditchthecarbs.com says
Yummm, I love your suggestions.
Robin de grosbois says
I used frozen spinach, defrosted & pressed excess liquid out. I used pancetta instead of bacon. I also added cubes of feta to filling, crushed garlic & chopped green onions. I covered baking dish with baking paper which prevented the chicken drying out. Chicken was nice & moist but next time I will serve with a garlic and butter melted sauce over the top for some extra yumminess!! PS next day leftovers are nice sliced cold as a chicken salad.
Lara says
Do I have to cover the chicken when it’s in the oven?
Libby www.ditchthecarbs.com says
it’s up to you. if you leave it covered, the chicken will brown (but has a tendency to dry out a little if overcooked) and if you cover them, they will remain moist and succulent, but won’t turn golden brown.
Diane says
I am ALSO making this tonight. Does the bacon need to be cooked first?
Libby www.ditchthecarbs.com says
It doesn’t really matter. I tend too use raw bacon because it is quicker and easier AND it will cook in the centre as the chicken cooks. Alternatively if you don’t like the idea of adding raw bacon, you may pre-cook the bacon pieces, and even stir through the chopped spinach so it is coated wiht the bacon flavours, before stuffing the chicken pieces.
Janine Stromberg says
Is the amounts listed for the cream cheese mixture supposed to be used for each chicken breast? Or is that mixture divided into 6 breasts? Thanks!
Pam says
Planning to try this tonight. Do you add the spinach raw and allow to cook in the oven?
Libby www.ditchthecarbs.com says
I add it raw, either way however, it will turn out yummy 🙂
Lorraine says
first time making; found the bacon didn’t get crispy, seemed raw will try again and cook bacon first; maybe I’m not cooking long enough?
Libby www.ditchthecarbs.com says
You are correct, the bacon doesn’t go crispy. You could always pre-cook the bacon if you prefer it to be crispy inside. Otherwise, cook as instructed and test before serving to ensure the bacon is cooked in the centre of the stuffed chicken.
Becky Sunderman says
We only buy and eat Zaycon chicken breasts, which are quite large (almost a pound each), so one of them is more than enough for 2 dinner servings with leftovers for lunch. Rather than putting the bacon inside the chicken, I partially cook it and then lay it atop the chicken before baking, then, when it’s almost done, run it under the broiler to crisp the bacon if necessary. This recipe is also nice using ham, diced rather than bacon, along with mozzarella or Gruyere swiss cheese, for a nod to Chicken Cordon Bleu.
Vic says
Great suggestions! Thank you Becky.
Kisha says
can you add ricotta instead of cream cheese?
Libby www.ditchthecarbs.com says
Sure thing. I use cream cheese because ricotta is so expensive here in NZ.
djnikkik says
Loved this dish, although I used slices of cream cheese and bacon layered because I found it much easier that way. So filling, I get through about half of the chicken breast and I’m stuffed! Another winner 🙂
Sue says
I forgot the bacon, however I added sun dried tomatoes to the cream cheese, mashed it all together and baked it with some Parmesan cheese. Wonderful easy recipe. Thank you
Beth says
It was amazing. Can’t wait to make it again.
Sarah says
Love these , just wish I could get bacon in KSA , Made a few had them cold for lunches with a salad . Thanks once gain
Judy Porter says
We had these for dinner last night with mashed cauliflower and diced courgettes/tomatoes sauteed in butter. Absolutely delicious and this will become a favourite in our house. My husbamd is asking what I have done with his wife, as up till 4 weeks ago I would go into the kitchen very grudgingly (have never been interested in cooking or baking). Now I am trying out new recipes all the time. And have lost 4kg already. So that’s a bonus ??
Libby www.ditchthecarbs.com says
Judy go and give you hubby a quick kiss, that is the cutest comment I have received here. What an absolute bonus alongside discovering low carb. What a way to go. Love it 🙂
Jill Fisher says
Made this today & Im not the best cook sooo lovely, hubby thought Id bought them they were that good. Thank you xc
Italian Kiwi says
I love stuffing chicken with things . Spinach, bacon and cream cheese sounds like a great combination!
edm24601 says
Sounds great! Is the bacon cooked first or raw? Thanks!
Libby www.ditchthecarbs.com says
I add it raw, it cooks whilst the chicken is cooking.