Keto Brie + Spinach Stuffed Chicken Recipe + Video – 4g net carbs! A low carb crispy, breaded chicken breast stuffed with sauteed spinach, onions + brie cheese. Gluten free, grain free, Whole30 with substitutions, dairy free with substitutions, sugar free, clean eating, real food. 

Keto Spinach + Brie Stuffed Chicken

Let’s take a moment to enjoy that amazing, melty, spinach packed filling in the chicken. It’s a thing of beauty.

These keto spinach + brie stuffed chicken breast are fancy enough to make for a dinner party or date night at home, but also easy enough to make for a family weeknight dinner that is anything but boring.

stuffing chicken breast with brie cheese and spinach

Brie + Spinach Filling

If you’ve never made stuffed chicken breast, you need to! I start by pounding the chicken into an even thickness, so it all cooks at the same rate. Then, I use a knife to cut a deep pocket on one side of the chicken (leaving the other 3 sides uncut).

The filling of this chicken is super simple. I sautee some onions and garlic until soft, then throw in chopped spinach until wilted. I add in some sliced brie cheese, which has the ultimate melting factor and flavor.

crispy breaded chicken in a cast iron skillet

Keto Crispy Breading

To take this chicken to the next level, I dip it in an egg wash and then coat it in a mixture of pork rind panko (my favorite 0 carb breading!) and parmesan cheese. This gets the chicken crispy and crunchy with amazing flavor from the parmesan cheese.

I sear it off in my cast iron skillet until golden brown, then finish baking it in the oven so the brie cheese gets completely melted and gooey and amazing.

keto brie + spinach stuffed chicken breast cut in half on a white plate with cauliflower rice

Serving Suggestions

I love serving this with my keto cauliflower rice risotto. It’s so creamy and luscious, and tastes ridiculously close to real risotto at a fraction of the carbs.

I added in a big handful of finely chopped spinach to the cauliflower rice risotto as soon as the cauliflower rice was starting to get golden edges. Highly recommend! Perfect pairing with this chicken!

Watch Stuffed Chicken Recipe Demo Video

If you make this Keto Brie + Spinach Stuffed Chicken be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Keto Brie + Spinach Stuffed Chicken

A low carb crispy, breaded chicken breast stuffed with sauteed spinach, onions + brie cheese. 
4.95 from 17 ratings


Brie + Spinach Filling

  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 3 cloves of garlic, grated or finely minced
  • 3 cups fresh spinach, chopped
  • kosher salt + pepper
  • 7- ounces brie cheese, sliced into eight 1/4" thick slices

Breaded Chicken

  • 4 chicken breasts, pounded to an even thickness
  • kosher salt + pepper
  • 1/2 cup pork rind panko
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • 2 tablespoons olive oil

Serving Suggestion



  • Make the spinach filling: Heat your cast iron skillet (or largest oven safe skillet) over medium heat, add the 1 tablespoon olive oil, onion, and a pinch of salt and pepper. Cook, stirring occasionally until the onion is soft and golden brown, about 10 minutes. If the onion ever looks too dry, add in a few tablespoons of water to the skillet to help it soften and caramelize. The water will evaporate as it continues to cook. When the onion is soft, add in the garlic and cook another 30 seconds until fragrant. Then add in the fresh spinach, season with more kosher salt + pepper, and cook until wilted, about 60-90 seconds. Spoon the mixture into a bowl and set aside. Clean your cast iron skillet out with a paper towel.
  • Prepare the chicken breast: After pounding them to an even thickness, use a knife to cut a large pocket into the middle, having the opening only be on one side of the chicken. (see recipe video to see how I did this). Season both sides of the chicken breast with with kosher salt and black pepper.
  • Set up the dredging station: Get 2 shallow bowls (or plates) wide enough for the chicken breast to easily fit. (I love using these glass meal prep containers.) In one bowl, add the beaten egg. In the other bowl, combine the pork rind panko and grated parmesan cheese. Mix the pork rind panko and parmesan cheese together.
  • Stuff and bread the chicken: In each chicken breast, add in 2 of the slices of brie cheese and top with 1/4 of the spinach + onion mixture. Then, dip each chicken breast in the egg wash, then dredge in the pork panko + parmesan mixture. Gently press to adhere. Set on a plate.
  • Cook the chicken breasts: In the same cast iron skillet over medium heat, add 2 tablespoons of olive oil. Cook the chicken breasts for about 5-7 minutes on the first side until golden brown. Flip, and transfer the skillet to a 400°F oven to finish cooking, another 10-15 minutes until the chicken has an internal temperature of 165°F. Remove from the oven.
  • Serve: Serve warm. I love serving mine with cauliflower rice risotto (I added in 2 cups of chopped spinach to it, yum!)
  • Leftovers: Leftovers will keep in an airtight container refrigerated for at least 5 days.
  • More Info: See the Notes below for more tips, FAQs and substitution options!


Frozen spinach: You could definitely use frozen spinach in place of raw spinach. I'd thaw it first and squeeze out the moisture with a paper towel. You'll need about 1/2 cup of thawed, squeezed spinach.
Cheese: You can use any melty cheese in place of the brie. Goat cheese, swiss, cream cheese, etc.
Dairy Free/Whole30: You can easily make this dairy free and whole friendly! Just skip adding cheese inside, and use all pork rind panko for the breading.
Prep Ahead: If you want to prep this ahead for a dinner party, you can stop after Step 4, cover and refrigerate the chicken for up to 1 to 2 days. Then, at dinner time, continue with Step 5.
Calories: 647, Total Carbs: 5g, Protein: 72.1g, Fat: 36.5g, Fiber: 1.1g, Net Carbs: 4g
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