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keto chicken breast recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Keto
Description
A decadent, restaurant-quality stuffed chicken breast recipe featuring a creamy spinach-artichoke filling and a bright lemon pan sauce. This high-protein, low-carb meal is perfect for family dinners and can be prepared in under 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts (7 oz each)
- 30g (2 tbsp) full-fat cream cheese, softened
- 60g (1/2 cup) frozen spinach, thawed and squeezed dry
- 60g (1/2 cup) canned artichoke hearts, drained and chopped
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/4 tsp sea salt, divided
- 1/8 tsp black pepper, divided
- 1/4 tsp smoked paprika
- 15ml (1 tbsp) olive oil
- 2 cloves garlic, minced
- 30ml (2 tbsp) fresh lemon juice
- 120ml (1/2 cup) chicken broth
- 15g (1 tbsp) unsalted butter
- 5g (2 tbsp) fresh parsley, chopped
Instructions
- Prepare Chicken and Filling: Butterfly each chicken breast horizontally, cutting almost all the way through to create a deep pocket. In a small bowl, combine the softened cream cheese, squeezed dry spinach, chopped artichoke hearts, garlic powder, onion powder, and half of the salt and pepper.
- Stuff and Season: Spoon the filling into the pocket of each chicken breast and gently press the chicken closed. Season the outside of the stuffed breasts with the remaining salt, pepper, and smoked paprika.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until deeply golden brown and a solid crust forms.
- Bake to Finish: Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Make Sauce: Transfer the chicken to a cutting board and let rest for 5 minutes. While resting, make the sauce: add minced garlic to the skillet and sauté briefly. Pour in lemon juice and chicken broth, scraping up browned bits. Reduce liquid by half, then remove from heat and swirl in unsalted butter until glossy.
- Serve: Slice the stuffed chicken breasts, spoon the pan sauce over them, and garnish with fresh chopped parsley.
Notes
To keep the filling from leaking, ensure spinach is thoroughly squeezed dry before mixing, and do not overfill the chicken pockets. For quick meal prep, you can stuff the chicken breasts up to 24 hours in advance and store them in the refrigerator before cooking. Freezing leftovers is not recommended, as the cream cheese filling may become grainy when thawed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 breast)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 65 g
- Cholesterol: 150 mg