Stuffed Chicken Breast

O M G! You guys, I’ve neglected y’all for a few days. BUT, it was all for positive purposes.

Today, I’m featuring Stuffed Chicken Breasts 😍

Each time I post a self cooked meal, I also want you all to know that I will be very transparency about everything. Even down to my bloopers lol.

But, I was in the mood for stuffed chicken randomly. In actuality, I had no idea how I wanted to cook these HUGE chicken breasts, but I knew the basics of what I wanted to be the side.

An average day of figuring out what to cook usually follows with me doing my typical “food inspiration” google search. Interestingly, I came across a “keto based” recipe for stuffed chicken. There is a lot of hype about keto, I think to myself…”I guess we can go ahead and be slightly healthier today.”

And to my knowledge, it was EXCELLENT! I mean, down to the tenderness, I couldn’t help but to post a preview video. Absolute Success!

Below is the recipe I referenced and afterwards you will read my personal touches.

•Recipe is from Gimme Delicious 

Author: Layla

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4 4 oz chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the filling:

  • 2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 4 oz cream cheese at room temp
  • 1/4 cup of Parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 tbsp minced garlic
  • 1/4 tsp pepper
  • salt to taste
Photo: Gimme Delicious


To Make filling: In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.

To Butterfly your chicken breasts: Lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).

To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.

To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.

Now, a few “edits” I made with this recipe:

It began with the seasoning and prepping. Always be sure to clean your chicken first and foremost.

Secondly, on top of the yummy seasonings, I used Meat Tenderizer and Seasoned Salt. (Now, I did not go overboard and completely coat the chicken with the salt because I didn’t want to take away too much from the true keto made recipe so I suggest sprinkling it lightly.)

Thirdly, I personally used a tad too much Italian seasoning but it did not kill any flavor. Depending on what that type of seasoning goes on determines how much of it I like.

And last, I did NOT butterfly my chicken breast. Instead, I cut a deep slit through the top of the thickest part as far as I could before my knife tip came out another end. So I literally stuffed the chicken which I feel helped the flavor set in even more then cooked it in Extra Virgin Olive Oil. Being that it was actually stuffed, the cook time also varies.

But, there was so much cheesy goodness once you cut into it so no complaints here! 😋

Be sure to comment and subscribe! Drop a pic of your creation if you tried it too ❤

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