Miniketo
ES

Keto Dinner

Spinach Stuffed Chicken Breast

I love a dinner that feels indulgent yet fits my keto lifestyle, and this spinach stuffed chicken breast delivers every time. Tender chicken filled with a creamy spinach and pepperjack mixture, then wrapped in crispy bacon – it's a meal that satisfies without the carbs. Perfect for weeknights or impressing guests.

15 min Prep time 45 min Cook time 60 min Total time 4 Servings 380 Calories
Spinach Stuffed Chicken Breast

Ingredients

  • (10 ounce) package fresh spinach leaves
  • /2 cup sour cream
  • /2 cup shredded pepperjack cheese
  • cloves garlic, minced
  • skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • pinch ground black pepper
  • slices bacon

Instructions

  1. Step 1

    I start by preheating the oven to 375°F (190°C). Then, I wilt the spinach in the microwave – simply place it in a large bowl, heat for 3 minutes, stirring every minute. Once wilted, stir in the sour cream, pepperjack cheese, and minced garlic until well combined. Now, lay the pounded chicken breasts flat on a clean surface. Season with a pinch of black pepper. Spoon an even amount of the spinach mixture onto the center of each breast. Roll them up tightly, tucking in the ends to enclose the filling. Then, wrap each rolled breast with 2 slices of bacon, securing with toothpicks. Place the wrapped bundles in a shallow baking dish. Bake uncovered for 35 minutes, until the chicken is cooked through. For that irresistible crispy bacon finish, switch the oven to broil setting or increase heat to 500°F (260°C) and cook another 5-10 minutes, watching closely. Let them rest a few minutes before serving – trust me, the cheesy, garlicky filling is worth the wait.

Chef's Tip

My secret is to use kitchen twine instead of toothpicks for a seamless wrap, but if you use toothpicks, count them and remove all before serving. I also like to pat the chicken dry before rolling for a crispier bacon exterior.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to maintain the bacon's crispiness, avoiding the microwave which can make it soggy.

Variation Tips

For a dairy-free twist, swap the sour cream and pepperjack with coconut cream and dairy-free cheese. Or, add a kick by mixing chopped jalapeños into the spinach filling. Serve alongside a fresh arugula salad with lemon vinaigrette for a complete meal.

Frequently Asked Questions