One of our favorite way to prepare chicken is stuffing it. This Italian-inspired stuffed chicken breast is loaded with cheese and flavor, juicy, tender, and very flavorful. The perfect low carb and keto-friendly meal to serve that the whole family gets to enjoy.
We absolutely love how tasty and juicy this Italian Stuffed chicken breast is. If you love cheese, you are in for a good treat when you make this easy pan-fried and stovetop stuffed chicken breast recipe. Many of you prefer cooking over your stovetop and skip using the oven to bake anything, so this cheesy stuffed chicken recipe is the perfect go-to dinner recipe to try. The stuffing is Italian inspired, made with spinach, herbs, garlic, sun-dried tomatoes, and 3 different cheese blend. Serve this low-carb and keto chicken recipe any day of the week. It will be your go-to chicken recipe. We do have a variety of stuffed chicken breasts recipes that will be shared with your further down below.
Why you will love this cheesy stuffed chicken
- Simple and easy to make: It is really easy to make this stuffed chicken breast. Once you make the stuffing, stuff the chicken and cook over your stovetop on a skillet.
- Low carb and keto-friendly: Yes, they are low in carbs and high in fat and protein. So if you are on a keto-diet, this Italian stuffed breast recipe is perfect for you.
- Meal prep and family friendly: These stuffed chicken breasts are great for meal preping. They are also something that the entire family will enjoy and not just adults.
INGREDIENTS for this stuffed chicken
- Chicken breasts: use boneless skinless chicken breast. Chicken thighs isn’t recommended. Use medium to large size, so they are of decent size to be able to slice and stuff.
- Kosher salt and pepper, to season
- Dried basil: if you have fresh go ahead and use fresh basil.
- Frozen spinach: be sure you thaw the spinach and squeez. You may use fresh spinach
- Cream cheese: use lite if you like
- Sun-dried tomatoes in oil, separated from the oil, and sliced
- Shredded mozzarella cheese
- Finely grated parmesan cheese: you may grate your own.
- Garlic cloves: we prefer that you use fresh garlic
- Chicken broth: or vegetable broth can also be used.
How to make this low carb stuffeed chicken breast from scratch
Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and dried basil on both sides and into the pocket too.
In a medium bowl, combine the spinach, half of the cream cheese, sun-dried tomatoes, mozzarella, parmesan, and half of the garlic.
Stuff the chicken pockets with spinach mixture. Seal each with a toothpick.
Heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the stuffed chicken and sear until golden on both sides, about 8-10 minutes in total. Set aside on a plate.
To the same skillet, add the remaining garlic together with the shallots and saute for 30 seconds.
Pour the stock and simmer over medium heat for a couple of minutes to deglaze the pan. Stir in the remaining cream cheese.
Return the chicken to the pan and into the sauce, and spoon the hot sauce over.
Cover the pan and cook over low heat for 10-12 minutes, or until the chicken is cooked through and the internal temp shows 165F.
Recipe notes and tips
- Use any oil of choice. We used olive oil, but you may use any neutral oil.
- Sun-dried tomatoes can be packed in oil or dried in bags. If using the ones that come in jar, drain it from the oil first.
- Spinach can be fresh or frozen. If using frozen spinach, thaw and drain first before using.
- Use boneless and skinless chicken breast. Pick a medium-large size chicken breast so you have enough space to work with and stuff the chicken breast.
- Be caredul when slicing the chicken breast to create pockets to not slice all the way through.
- Use tooth picks to close the chicken breasts after you stuff them.
- You can use vegetable broth instead of chicken broth
What to serve with this easy chicken breast recipe
- Cilantro Lime Cauliflower Rice
- Cheesy Cauliflower Bake
- Crispy Smashed Potatoes
- Garlic Herb Red Potatoes
- Easy Potato Au Gratin
- Healthy Homemade Coleslaw Salad
- Garlic Roasted Broccolini
Frequently asked questions
Yes. In fact, it is best to stuff chicken breast while it is raw as opposed to stuffing them while they are already cooked. It is actually not even possible to stuff a cooked chicken breast.
The best and easiest way to close or seal a stuffed chicken breast if needed is to use between 3-5 toothpicks. Pinch the two layers of chicken together and slice the toothpick through it to seal it. Another way is to use dry spaghetti. Cut them smaller and use them like you would toothpicks. They need to be sturdy enough so thinner and angel hair spaghetti won’t work. Other items that would also work are thin chopsticks, cake testers, and bamboo skewers.
To pound chicken breast, it is recommended to cover the chicken breast with some sort of plastic before pounding it. We prefer using a ziplock bag for this process. Place a single chicken breast in a ziplock bag, remove all the air in the bag and seal it well. Then using a meat mallet or any other hard flat object to pound the chicken breast.
More stuffed chicken breast recipe
- Sun-dried Tomato and Cheese Stuffed Chicken
- Fajita Stuffed Chicken Breast
- Tuscan Stuffed Chicken Breast
- Mushroom Stuffed Chicken Breast
- Spinach and Cheese Stuffed Chicken Breast
- Asparagus Stuffed Chicken Breast
- Cheesy Broccoli Stuffed Chicken Breast
Other easy and healthy recipes to try
- Baked Maple-glazed Dijon Mustard Salmon
- Almond Crusted Crispy Chicken Breast
- Cilantro Lime Grilled Salmon Recipe
- Sheet Pan Baked Chicken Breast With Veggies
- Grilled Chicken Kale Caesar Salad
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Italian Stuffed Chicken Breast Recipe
- 4 boneless skinless chicken breasts
- Kosher salt and pepper to season
- 2 tbsp Olive oil
- 1 tbsp dried basil
- 4 oz frozen spinach thawed and squeezed
- 8 oz cream cheese divided
- 1/2 cup sun-dried tomatoes in oil separated from the oil, and sliced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 4 garlic cloves minced and divided
- 2 shallots diced
- 1 cup chicken broth
- Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and dried basil on both sides and into the pocket too.
- In a medium bowl, combine the spinach, half of the cream cheese, sun-dried tomatoes, mozzarella, parmesan, and half of the garlic.
- Stuff the chicken pockets with spinach mixture. Seal each with a toothpick.
- Heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the stuffed chicken and sear until golden on both sides, about 8-10 minutes in total. Set aside on a plate.
- To the same skillet, add the remaining garlic together with the shallots and saute for 30 seconds.
- Pour the stock and simmer over medium heat for a couple of minutes to deglaze the pan. Stir in the remaining cream cheese.
- Return the chicken to the pan and into the sauce, and spoon the hot sauce over.
- Cover the pan and cook over low heat for 10-12 minutes, or until the chicken is cooked through and the internal temp shows 165F.
- Serving size: one stuffed chicken breast.
- Use any oil of choice.
- Sun-dried tomatoes can be packed in oil or dried in bags.
- Spinach can be fresh or frozen.
- Use boneless and skinless chicken breast