The first time I made this Keto Italian Stuffed Chicken Breast, I didn’t expect it to turn out this good. It’s creamy, cheesy, juicy—and honestly felt like something you’d order at a fancy restaurant.
I love how the ricotta and mozzarella melt into the chicken while the sun-dried tomatoes and spinach give it that perfect savory bite.
Every time I cook it, I end up licking the plate clean. If you’re looking for a low-carb meal that still feels like comfort food, this is it.
Ingredients
Here’s everything I used to make this flavorful, keto-friendly dish. Go for fresh, high-quality ingredients for the best results.
- 2 large chicken breasts – boneless and skinless, sliced to make a pocket
- ½ cup ricotta cheese – adds creaminess; don’t substitute with low-fat
- ½ cup shredded mozzarella cheese – melts well and gives stretch
- ¼ cup grated Parmesan cheese – adds sharpness and depth
- ¼ cup chopped sun-dried tomatoes – packed in oil; pat dry before chopping
- 1 cup fresh spinach – chop finely; avoid frozen spinach for best texture
- 2 garlic cloves – minced for bold flavor
- 1 tsp Italian seasoning – a great blend of oregano, basil, and thyme
- 1 tbsp olive oil – for searing; use extra virgin for more flavor
- Salt and pepper – to season chicken thoroughly
Note: This recipe serves 2 generously or 3 with lighter portions.
Variations
Want to switch things up? Here are some easy ways to adapt this recipe:
- Dairy-free: Use almond-based ricotta and dairy-free shredded cheese.
- Low-fat version: Swap ricotta for cottage cheese, but drain it first.
- Herb twist: Add chopped fresh basil or a spoon of basil pesto to the filling.
- Zingy touch: Mix in a little lemon zest to brighten the flavor.
- Meaty upgrade: Stir in chopped cooked bacon for extra richness.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You’ll Need
- Sharp knife: To carefully butterfly the chicken breasts.
- Mixing bowl: For blending the cheesy stuffing.
- Oven-safe skillet or baking dish: Ideal for searing and baking.
- Toothpicks: To keep the stuffed chicken securely closed.
- Meat thermometer: Optional, but helps ensure doneness at 165°F.
How to Make Keto Italian Stuffed Chicken Breast?
Let’s break this recipe down into easy-to-follow steps. Trust me, once you make it once, you’ll breeze through it next time.
Prepare the Chicken
I start by slicing each chicken breast lengthwise to create a pocket. You want to be careful not to cut all the way through. Season the outside and inside with salt, pepper, and Italian seasoning—this step makes a big difference in flavor.
Make the Filling
In a bowl, I mix ricotta, mozzarella, Parmesan, garlic, chopped sun-dried tomatoes, and finely chopped spinach. The cheeses blend into a creamy base while the spinach and tomatoes add texture and zing. Stir everything well so you get consistent flavor in every bite.
Stuff the Chicken
Now comes the fun part. I spoon the cheesy filling into each chicken pocket, being sure not to overfill. Once the pocket is nicely packed, I press the chicken shut and use a few toothpicks to hold it together so nothing spills during cooking.
Sear the Chicken
In a hot skillet with olive oil, I sear the stuffed chicken breasts for about 4–5 minutes per side. This gives them a golden, crispy crust and locks in all those delicious juices. Don’t rush this step—color equals flavor!
Bake Until Juicy
If I’m using an oven-safe skillet, I just pop it straight into a preheated oven at 375°F. Otherwise, I transfer the chicken to a greased baking dish. It takes around 20–25 minutes to bake fully. I always check the internal temp—it should be 165°F for safe, juicy chicken.
Serve and Savor
Once out of the oven, I remove the toothpicks carefully. I love to plate the chicken with a sprinkle of fresh basil or parsley on top. It’s great with low-carb sides like zucchini noodles, green beans, or even mashed cauliflower. Trust me—it’s the kind of dish that gets rave reviews.
Additional Tips for Making this Recipe Better
I’ve made this a few times now, and here are a few things I’ve learned along the way:
- Use thick chicken breasts so you have room to stuff them without tearing.
- Pat the sun-dried tomatoes dry to avoid soggy filling.
- Grate your own cheese—pre-shredded just doesn’t melt as well.
- Don’t skip the sear—it adds that beautiful crust and boosts flavor.
- Let the chicken rest for 5 minutes after baking so the juices redistribute.
How to Serve Keto Italian Stuffed Chicken Breast?
When I serve this dish, I like to keep it simple but pretty. I slice the chicken slightly to show off the filling, then garnish with chopped parsley or a sprinkle of red pepper flakes. Pair it with roasted asparagus, garlic butter mushrooms, or a crisp Caesar salad for a complete keto meal. A side of balsamic drizzle adds elegance and tang. For drinks, sparkling water with lemon or a dry white wine works perfectly.
Nutritional Information
Each serving packs a punch in both taste and nutrition. Here’s a breakdown per serving:
- Calories: 420
- Protein: 35g
- Carbohydrates: 4g
- Fat: 28g
Make Ahead and Storage
Meal Prep
I often prep the filling a day in advance or even stuff the chicken the night before. It saves time and lets the flavors blend beautifully.
Storing Leftovers
Cooked chicken stays fresh in the fridge for up to 3 days. Store it in airtight containers.
Freezing
You can freeze the uncooked, stuffed chicken for up to 2 months. Just thaw overnight and bake when ready.
Reheating
Warm it in the oven at 350°F or in a skillet over low heat. Add a splash of broth or olive oil to keep it moist.
Why You’ll Love This Recipe?
This recipe checks all the boxes for a weeknight dinner or a special occasion. Here’s why I keep coming back to it:
- It’s loaded with flavor – The combination of cheeses, spinach, and sun-dried tomatoes creates a bold, savory filling.
- Keto-friendly and low-carb – Ideal if you’re watching carbs without giving up satisfying meals.
- Looks impressive, but is super easy – It feels fancy but requires no special skills.
- Customizable – You can switch up ingredients depending on your cravings.
- Perfect for meal prep – Make a batch ahead and enjoy stress-free, healthy dinners.
Keto Italian Stuffed Chicken Breast Recipe
Ingredients
Method
- I start by slicing each chicken breast lengthwise to create a pocket. You want to be careful not to cut all the way through. Season the outside and inside with salt, pepper, and Italian seasoning—this step makes a big difference in flavor.
- In a bowl, I mix ricotta, mozzarella, Parmesan, garlic, chopped sun-dried tomatoes, and finely chopped spinach. The cheeses blend into a creamy base while the spinach and tomatoes add texture and zing. Stir everything well so you get consistent flavor in every bite.
- Now comes the fun part. I spoon the cheesy filling into each chicken pocket, being sure not to overfill. Once the pocket is nicely packed, I press the chicken shut and use a few toothpicks to hold it together so nothing spills during cooking.
- In a hot skillet with olive oil, I sear the stuffed chicken breasts for about 4–5 minutes per side. This gives them a golden, crispy crust and locks in all those delicious juices. Don’t rush this step—color equals flavor!
- If I’m using an oven-safe skillet, I just pop it straight into a preheated oven at 375°F. Otherwise, I transfer the chicken to a greased baking dish. It takes around 20–25 minutes to bake fully. I always check the internal temp—it should be 165°F for safe, juicy chicken.
- Once out of the oven, I remove the toothpicks carefully. I love to plate the chicken with a sprinkle of fresh basil or parsley on top. It’s great with low-carb sides like zucchini noodles, green beans, or even mashed cauliflower. Trust me—it’s the kind of dish that gets rave reviews.
Notes
- Use thick chicken breasts so you have room to stuff them without tearing.
- Pat the sun-dried tomatoes dry to avoid soggy filling.
- Grate your own cheese—pre-shredded just doesn’t melt as well.
- Don’t skip the sear—it adds that beautiful crust and boosts flavor.
- Let the chicken rest for 5 minutes after baking so the juices redistribute.
