Keto Spinach and Ricotta Stuffed Chicken Recipe (Simple, Juicy, & Delicious)

If you’re on a keto diet and looking for a recipe that feels fancy but is surprisingly easy, this spinach and ricotta stuffed chicken is going to become your new go-to meal. Tender, juicy chicken breast, filled with creamy ricotta, garlicky spinach, and just the right amount of herbs—every bite is bursting with flavor. Plus, it’s low in carbs, high in protein, and perfect for meal prep or even a special dinner.

Let’s get into it—no fluff, no fancy chef talk, just a straightforward recipe that’ll make your taste buds happy!

Why You’ll Love This Recipe

• Low-carb, high-flavor: Each stuffed chicken breast has less than 5g of net carbs, making it ideal for keto dieters.
• Super easy to make: You don’t need any crazy skills—just some basic kitchen tools and a few ingredients.
• Meal-prep friendly: You can prep the filling ahead of time and store leftovers for lunch the next day.

Ingredients You’ll Need

Here’s what you’ll need for this mouthwatering keto recipe:

For the chicken:

• 4 large boneless, skinless chicken breasts
• Salt and pepper (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon olive oil (for searing)

For the filling:

• 1 cup ricotta cheese
• 1 ½ cups fresh spinach, chopped
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano (optional)
• ½ teaspoon chili flakes (if you want a little kick)

Step-by-Step Instructions

Step 1: Prep the chicken

First, grab your chicken breasts. You’ll want to butterfly them, which means cutting them almost in half horizontally but not all the way through, so they open up like a book. This creates a nice pocket for stuffing.

Once butterflied, season the inside and outside of each chicken breast with salt, pepper, garlic powder, and paprika. Don’t skip this part—seasoning makes a world of difference in flavor! Set the chicken aside while you prepare the filling.

Step 2: Make the filling

In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, minced garlic, salt, pepper, oregano, and chili flakes. Mix everything well until it forms a creamy, slightly green mixture.

Pro tip: If your spinach seems a bit too moist, you can quickly sauté it for 2–3 minutes to cook off any extra water before mixing it with the ricotta. This step isn’t necessary, but it helps prevent the filling from becoming runny during baking.

Step 3: Stuff the chicken

Take a spoonful of the ricotta and spinach mixture and carefully stuff it into each butterflied chicken breast. Don’t overfill—just enough so you can close the chicken without the filling spilling out too much.

If you’re worried about the filling oozing out during cooking, you can secure the edges with toothpicks. Just remember to remove them before serving!

Step 4: Sear the chicken

Heat a large oven-safe skillet over medium heat and add the olive oil. Once hot, place the stuffed chicken breasts in the pan. Sear them for about 3–4 minutes per side, until they’re golden brown. This step helps lock in the juices and adds a nice crust to the chicken.

Step 5: Bake to perfection

After searing, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). If you don’t have an oven-safe skillet, just transfer the chicken to a baking dish before putting it in the oven.

If you want a little extra cheesy goodness, sprinkle some mozzarella on top of the chicken for the last 5 minutes of baking.

Serving Suggestions

This keto spinach and ricotta stuffed chicken pairs well with a variety of low-carb sides. Here are a few ideas:

• Cauliflower mash: Creamy and buttery, it’s the perfect alternative to mashed potatoes.
• Zucchini noodles: Light and fresh, they soak up any extra juices from the chicken beautifully.
• Roasted broccoli: Toss some broccoli florets in olive oil, salt, and pepper, then roast them until crispy.
• Simple side salad: A crisp green salad with a light vinaigrette adds a refreshing balance to the richness of the stuffed chicken.

Storage and Reheating Tips

Got leftovers? Lucky you! This dish reheats well, so don’t let any go to waste.

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: You can also freeze the stuffed chicken for up to 2 months. Just make sure to wrap it tightly in foil or plastic wrap before freezing.
• Reheating: To keep the chicken moist, reheat it in the oven at 350°F (175°C) for about 10–15 minutes, or until warmed through. You can also microwave it, but cover it with a damp paper towel to prevent drying out.

Keto Tips and Variations

• Want more cheese?
  If you’re a cheese lover, feel free to add shredded mozzarella or cheddar to the filling. It makes the stuffing even richer and gooey.
• Add bacon for extra flavor
  Wrap each stuffed chicken breast in bacon before baking for an extra layer of smoky goodness. Just reduce the searing time slightly, as the bacon will crisp up in the oven.
• Mix up the herbs
  Fresh basil or parsley can be added to the filling for a burst of fresh flavor. If you love Italian flavors, go heavy on the oregano and maybe add a pinch of thyme.
• Use chicken thighs
  If you’re more of a dark meat fan, you can use boneless, skinless chicken thighs instead of breasts. Just note that the cooking time may be slightly shorter.

Conclusions

There’s something incredibly satisfying about making a meal that looks like it took hours but actually comes together in under an hour. This keto spinach and ricotta stuffed chicken ticks all the right boxes—easy, delicious, and perfect for any night of the week. Whether you’re feeding a hungry family or impressing dinner guests, this recipe is sure to be a hit.

Try it out tonight, and you’ll see why it’s one of those dishes you’ll keep coming back to. Plus, it’s versatile enough that you can tweak it to suit your taste without much fuss.

Let us know how yours turns out! Have fun cooking, and don’t forget—good food doesn’t need to be complicated. Just tasty.

If you loved this recipe, be sure to save it to your favorite board so you can whip it up anytime you’re in the mood for something cheesy, creamy, and keto-friendly! 🥘

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