Spinach Prosciutto Stuffed Chicken Keto in 30 Minutes

Oh my gosh, let me tell you about my absolute favorite weeknight keto dinner – this spinach prosciutto stuffed chicken! It’s one of those magical recipes that feels fancy but comes together in under 30 minutes. I first made it when I was craving something indulgent but needed to stick to my low-carb diet, and wow – the salty prosciutto wrapped around juicy chicken stuffed with creamy spinach filling? Perfection.

The best part? It’s so simple you’ll wonder why you didn’t try it sooner. Just a few ingredients transform basic chicken breasts into something restaurant-worthy. And trust me, even non-keto folks go crazy for this dish. My husband (who usually side-eyes my “healthy” recipes) now requests this spinach prosciutto stuffed chicken keto meal at least twice a week!

Why You’ll Love This Spinach Prosciutto Stuffed Chicken Keto

This recipe checks all the boxes for a perfect keto meal – and trust me, I’ve tried them all! Here’s why it’s become my go-to:

• Crazy flavorful – The salty prosciutto and creamy spinach filling make every bite irresistible
• Super quick – Ready in under 30 minutes (perfect for busy nights!)
• Low-carb magic – Just 3g net carbs per serving keeps you on track
• Foolproof – Even my kitchen-disaster-prone sister can’t mess this one up
• Impressive presentation – Looks fancy enough for date night!

Seriously, what’s not to love? This dish proves keto eating doesn’t have to be boring.

Ingredients for Spinach Prosciutto Stuffed Chicken Keto

Here’s everything you’ll need to make this dreamy dish – and trust me, every ingredient matters! I learned the hard way that substitutions can change the whole vibe, so stick with me on these:

• 2 boneless, skinless chicken breasts (go for thick ones – about 6-8 oz each – they’re easier to stuff without tearing)
• 4 slices prosciutto (the good stuff from the deli counter, not the pre-packaged kind that sticks together)
• 1 cup fresh spinach (packed tight – and yes, fresh makes all the difference here)
• 1/4 cup cream cheese (softened to room temp – I leave mine out while prepping everything else)
• 1/2 tsp garlic powder (or fresh minced if you’re feeling fancy)
• 1/2 tsp salt (I use kosher – it distributes better)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)
• 1 tbsp olive oil (for that perfect golden sear)

See? Nothing crazy – just simple, quality ingredients that work magic together. Now let’s get cooking!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this one! Just grab:

• An oven-safe skillet (I use my trusty cast iron)
• A sharp knife (for cutting those perfect pockets)
• A mixing bowl (for the dreamy spinach filling)

That’s it! See? I told you this recipe keeps things simple.

How to Make Spinach Prosciutto Stuffed Chicken Keto

Okay, let’s get to the fun part – transforming these simple ingredients into something magical! Don’t let the “stuffed” part intimidate you. I’ll walk you through each step like I’m right there in your kitchen with you (wine glass in hand, obviously).

Step 1: Prep the Chicken

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your chicken breasts. Here’s my trick for perfect pockets every time: lay them flat on your cutting board and make a horizontal slit along the thicker side, stopping about 1/2 inch from the edges. Imagine you’re creating a little cave for all that delicious filling!

Pro tip: Use your fingers to gently widen the pocket after cutting – this helps prevent tearing when you stuff them later. If your knife skills aren’t great (no shame!), you can also butterfly the breasts and roll them up with the filling inside.

Step 2: Make the Filling

Now for the good stuff! In your mixing bowl, combine the fresh spinach (make sure it’s dry – I give mine a good spin in a salad spinner), softened cream cheese, garlic powder, salt, and pepper. Mash it all together until it forms this gorgeous green paste that smells like heaven.

Here’s where I usually taste and adjust – sometimes I’ll add an extra pinch of garlic powder if I’m feeling sassy. Then comes the messy-but-fun part: spoon that creamy spinach mixture into your chicken pockets. Don’t overstuff! About 2 tablespoons per breast is perfect – any more and it’ll ooze out during cooking.

Step 3: Sear and Bake

Time to wrap those beauties in prosciutto! Use 2 slices per breast, overlapping slightly – the prosciutto acts like a delicious edible bandage holding everything together. Now heat your olive oil in that oven-safe skillet over medium heat.

When the oil shimmers (about 2 minutes), add your chicken. Listen to that sizzle! Sear for exactly 2 minutes per side until the prosciutto gets crispy. Then transfer the whole skillet to the oven for 20 minutes. No peeking! The prosciutto will crisp up more and the chicken will cook through perfectly.

Pull it out when your meat thermometer hits 165°F (74°C) in the thickest part. Let it rest for 5 minutes – this keeps all those juices inside where they belong. Then slice into that golden perfection and watch the creamy spinach filling peek out!

Tips for Perfect Spinach Prosciutto Stuffed Chicken Keto

After making this dish dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take it from good to “oh my goodness!” levels:

• Pat chicken dry before stuffing – helps the prosciutto stick better
• Use toothpicks if your prosciutto won’t stay put (just remember to remove them!)
• Don’t overcrowd the skillet when searing – crispy prosciutto needs space
• Let it rest before slicing – keeps all that creamy filling inside

Trust me, these little things make all the difference!

Serving Suggestions

Oh, let me tell you how I love to serve this beauty! My go-to is roasted asparagus – that crispy green pairs perfectly with the rich chicken. Cauliflower mash makes it feel extra indulgent too. For something fresh, a simple arugula salad with lemon dressing cuts through the richness just right.

Storage and Reheating

Here’s the good news – leftovers taste amazing! Store any extra spinach prosciutto stuffed chicken in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (it makes the prosciutto soggy) and pop it in a 350°F oven for about 10 minutes instead. That crispy prosciutto magic comes right back!

Spinach Prosciutto Stuffed Chicken Keto Variations

Listen, I love the original version, but sometimes you gotta mix it up! Here are my favorite twists that still keep it keto:

• Swap cream cheese for goat cheese – adds a tangy kick that cuts through the richness
• Toss in sun-dried tomatoes – just 1 tablespoon gives bursts of sweet-tart flavor
• Add mushrooms – sautéed with garlic before mixing into the filling
• Try pancetta instead of prosciutto – crispier texture with deeper flavor

The beauty is you can make it your own while keeping it low-carb!

Spinach Prosciutto Stuffed Chicken Keto FAQs

I get so many questions about this recipe – here are the ones that pop up most often from my friends and readers!

Can I use frozen spinach instead of fresh?

Oh honey, I tried this once when I was in a pinch – big mistake! Frozen spinach releases way too much water and makes the filling soggy. If you must use frozen, squeeze out every last drop of liquid with a clean towel first. But trust me, fresh spinach makes all the difference in texture.

How do I keep the prosciutto from burning?

This was my biggest struggle at first! The trick is medium heat when searing – no hotter. And don’t walk away! Two minutes per side is perfect for that golden crisp without burning. If your stove runs hot, reduce to medium-low. The prosciutto will crisp up more in the oven.

What if my chicken breasts are too thin to stuff?

Been there! Either butterfly them completely and roll up (secure with toothpicks), or ask your butcher for “chicken breasts for stuffing” – they’re extra thick. You can also gently pound thicker parts to even them out without making the whole breast too thin.

Can I make this ahead for meal prep?

Absolutely! Stuff and wrap the chicken, then refrigerate up to 24 hours before cooking. Just add a couple extra minutes to the baking time since it’ll be cold from the fridge. The prosciutto might not get quite as crispy, but the flavor will still be amazing!

Nutritional Information

Just a quick note – these nutritional values are estimates and can vary based on the exact ingredients you use. Always check your specific brands for the most accurate info!

Share Your Spinach Prosciutto Stuffed Chicken Keto

Okay, now I need to hear from you! Did your family go crazy for this dish like mine does? Snap a pic of your masterpiece and tag me – I love seeing your twists on my recipes! Leave a comment below telling me your favorite variation or any brilliant tips you discovered. Happy cooking, friends!

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