Keto Cream Cheese Spinach Stuffed Chicken Breasts

Preheat oven to 375°F.

Place a skillet over medium-high heat.

Pat chicken breasts dry with paper towels.

For this step: 4 chicken breasts, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil

Season chicken with salt and black pepper on both sides.

For this step: 4 chicken breasts, 1 tablespoon olive oil

Use a sharp knife to cut a pocket into the side of each chicken breast without cutting through the opposite side.

For this step: 4 chicken breasts, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil

In a bowl, combine softened cream cheese, shredded parmesan, fresh spinach, garlic powder, salt, and black pepper.

For this step: 6 ounces cream cheese (softened), 1/2 cup shredded parmesan, 1 cup fresh spinach, 1/2 teaspoon garlic powder

Stir until mixture is smooth and spinach is evenly distributed.

For this step: 1 cup fresh spinach

Spoon filling into each chicken breast pocket.

For this step: 4 chicken breasts, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil, 6 ounces cream cheese (softened), 1/2 cup shredded parmesan, 1 cup fresh spinach, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper

Press filling inside firmly so it does not spill.

For this step: 6 ounces cream cheese (softened), 1/2 cup shredded parmesan, 1 cup fresh spinach, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper

Add olive oil to the hot skillet.

For this step: 1 tablespoon olive oil

Place each stuffed chicken breast into the skillet.

For this step: 4 chicken breasts, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil

Cook 4 to 5 minutes on the first side until browned.

Flip chicken breasts.

For this step: 4 chicken breasts, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil

Cook 3 to 4 minutes on the second side.

Transfer skillet to the oven.

Bake 10 to 12 minutes or until chicken reaches 165°F.

For this step: 4 chicken breasts, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil

Remove from oven and let rest 3 to 5 minutes before slicing.