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Keto Italian Stuffed Chicken Breast Recipe
Ash Tyrrell

Keto Italian Stuffed Chicken Breast Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • ents 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.