This low-carb stuffed chicken breast is a recipe that your guests will swear was from a restaurant! It is not only delicious, but also free from lots of allergens, is easily made dairy free and Whole30.
Delicious, restaurant-quality meals do not need to take hours to make
I’m usually way too busy to think about making fancy meals, especially on weeknights. However, whenever I have some free time, you will definitely find me in the kitchen making meals that a just a touch more complex.
Don’t get me wrong, I love to still make easy meals, even when I have more time available, but it can be somewhat therapeudic to play around and find new recipes. Just me? Oh, well I knew I was always a little different.
With that being said, this low-carb stuffed chicken breast is incredibly delicious AND it’s not painstakingly complex. It should really only take you 10 minutes of prep time, and then the oven does the rest of the work.
So even on those busy nights, you can still have nutritious AND delicious dinners. It’s really just two additional steps beyond seasoning some chicken and throwing it in the oven. Let me show you how.
These low-carb stuffed chicken breasts only take 10 minutes to prepare!
Here are the ingredients you will need:
- Chicken breasts
- Fresh spinach
- Minced garlic
- Parmesan cheese
- Salt and pepper
- Dried or fresh parsley
Slice chicken breasts on one side to form a pocket to stuff the vegetables in. Keep the edges uncut, so that the filling does not fall out the back or the sides.
In a small pan, saute spinach and garlic in the oil from the sun dried tomatoes, or in 1 tablespoon of olive oil, if using fresh tomatoes. Cook until wilted.
Add in sun-dried tomatoes and stir to combine. Turn off heat. Stuff each chicken breast with the sun-dried tomatoes, garlic and spinach mixture.
Place chicken breasts in a greased baking dish. Sprinkle parmesan cheese, salt, pepper and dried parsley on top of the chicken breasts.
Bake uncovered until cooked to at least 165F internally, approximately 15-20 minutes. Remove from oven and allow to cool for 5 minutes before serving.
Can I add cheese to the stuffing?
You sure can! I can see so many cheeses being delicious here. Feta, more parmesan, mozzarella, asiago. Mmmmm….my mouth is watering.
Can I make these dairy-free and whole30?
You sure can! An easy way is to just omit the parmesan cheese, but if that doesn’t sound as fun, then you can replace the parmesan cheese with either your favorite dairy-free cheese substitute, or a bunch of nutritional yeast. You may need more or less than the amount of parmesan in this recipe, depending on what you use.
If you give this low-carb stuffed chicken breast a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Low-Carb Stuffed Chicken Breast
Ingredients
- 2 medium chicken breasts
- 1 large handful fresh spinach
- 1 clove minced fresh garlic
- 3 oz sun-dried tomatoes in olive oil, or handful of chopped fresh tomatoes
- 1/4 cup parmesan cheese
- salt and pepper, to taste
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 375F.
- Slice chicken breasts on one side to form a pocket to stuff the vegetables in. Keep the edges together, so that the filling does not fall out the back or the sides.
- In a small pan, saute spinach and garlic in the oil from the sun dried tomatoes, or in 1 tablespoon of olive oil, if using fresh tomatoes. Cook until wilted.
- Add in sun-dried tomatoes and stir to combine. Turn off heat.
- Stuff each chicken breast with the sun-dried tomatoes, garlic and spinach mixture.
- Place chicken breasts in a greased baking dish. Sprinkle parmesan cheese, salt, pepper and dried parsley on top of the chicken breasts.
- Bake uncovered until cooked to at least 165F, approximately 15-20 minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
