Stuffed Creamy Spinach Chicken Recipe | Keto Friendly | ThymeWithApril

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar provides a similar texture at a lower cost

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive than aged parmesan

Lay chicken breasts on the counter and cover with plastic wrap.

Pound the chicken breasts with a rolling pin to make them thinner.

Cut a pocket into each chicken breast, ensuring not to cut all the way through.

Season the inside of the chicken with garlic powder and onion powder.

Season the outside of the chicken with sea salt, black pepper, and Italian seasoning, rubbing it in well.

Set the seasoned chicken aside for about 20 minutes to marinate.

Thaw the frozen spinach and drain excess water by wrapping it in a towel and squeezing.

In a medium bowl, combine cream cheese, thawed spinach, mozzarella cheese, and a sprinkle of black pepper; mix well.

Add three chopped garlic cloves to the mixture and combine.

Stuff each chicken breast with 2 to 3 spoonfuls of the spinach and cheese mixture.

Heat olive oil in a cast-iron skillet over medium-high heat.

Cook two stuffed chicken breasts at a time in the skillet, covering with a lid.

Cook one side for 8 to 10 minutes until golden brown, then flip and cook the other side for another 8 minutes, covered.

Preheat the oven to 400°F (204°C).

Transfer the chicken to the oven and bake for 15 minutes.

After baking, cover the chicken with foil and let it rest for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens