Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)

Chicken breasts stuffed with a creamy spinach, parmesan, mozzarella, and cream cheese filling and pan seared to perfection. The result is tender cooked chicken filled with a gooey trio of cheese that will melt in your mouth.

📝 Ingredients

• 4 4 oz chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• For the filling:
• 2 cups fresh spinach (chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry)
• 4 oz cream cheese (at room temp)
• 1/4 cup of Parmesan cheese
• 1/4 cup mozzarella cheese
• 1 tbsp minced garlic
• 1/4 tsp pepper
• salt to taste

👨‍🍳 Instructions

1. 1To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
2. 2To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
3. 3To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
4. 4To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.