Keto Pumpkin and Spinach Stuffed Chicken

This Keto Pumpkin and Spinach Stuffed Chicken is a perfect symphony of flavors, blending the sweetness of pumpkin with the freshness of spinach, all wrapped in a succulent chicken breast. It's a delicious, low-carb meal ideal for any keto dieter looking to indulge in a hearty, satisfying dish without breaking their macros.

Course Dinner

Cuisine American

Keyword Keto Dinner, Keto Pumpkin Stuffed Chicken, Low Carb Chicken Recipe, spinach stuffed chicken

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 345kcal

Equipment

Oven
Medium-sized bowl
Cutting board
Sharp knife
Oven-safe skillet
Toothpicks or kitchen twine
Meat thermometer

Ingredients

4 boneless, skinless chicken breasts about 2 lbs or 900g
1 cup canned pumpkin puree 240g
2 cups fresh spinach 60g, roughly chopped
½ cup shredded mozzarella cheese 56g
¼ cup grated Parmesan cheese 30g
2 tbsp olive oil 30ml
1 tsp garlic powder 3.1g
½ tsp ground sage 0.5g
½ tsp salt 2.5g
¼ tsp black pepper 0.6g

Instructions

Preheat your oven to 375°F (190°C).
In a medium-sized bowl, mix together the pumpkin puree, chopped spinach, mozzarella, Parmesan, garlic powder, sage, salt, and pepper until well combined.
Lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully create a pocket in each breast by slicing horizontally, being careful not to cut all the way through.
Stuff each chicken breast with an equal amount of the pumpkin and spinach mixture, then secure the openings with toothpicks or kitchen twine.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the stuffed chicken breasts for 3 minutes on each side, or until they develop a golden-brown crust.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove from the oven and let the chicken rest for 5 minutes before removing the toothpicks or twine.

Notes

Ensure the pumpkin puree is unsweetened and without added fillers to keep it keto-friendly.

For an even richer flavor, consider adding a pinch of nutmeg or cinnamon to the filling mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the moisture of the chicken.

If you don't have an oven-safe skillet, transfer the seared chicken breasts to a preheated baking dish to finish cooking in the oven.

Nutrition