Keto Spinach and Feta Stuffed Chicken Breast

Savor the mouth-watering flavors of tender chicken breast stuffed with a creamy blend of spinach and feta, all while adhering to your keto lifestyle. This Keto Spinach and Feta Stuffed Chicken Breast is a perfect low-carb, high-fat meal that's satisfying and easy to make.

Course Dinner

Cuisine Keto, Mediterranean

Keyword feta stuffed chicken, Keto Chicken Recipe, Keto Meal Prep, Low-Carb Dinner, spinach stuffed chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 365kcal

Equipment

Mixing bowl
Cutting board
Sharp knife
Ovenproof skillet
Toothpicks or butcher's twine
Meat thermometer

Ingredients

4 medium chicken breasts about 2 lbs or 900g
2 cups fresh spinach 60g, roughly chopped
½ cup feta cheese 75g, crumbled
¼ cup cream cheese 60g, softened
2 cloves garlic minced
1 tablespoon olive oil 15ml
½ teaspoon salt 2.5g
¼ teaspoon black pepper 1g
½ teaspoon paprika 1g

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, and minced garlic. Mix until well incorporated.
Lay each chicken breast flat on a cutting board. Using a sharp knife, cut a pocket into the side of each breast, being careful not to cut all the way through.
Season the inside of each chicken pocket with salt and pepper.
Stuff each chicken breast evenly with the spinach and feta mixture, then secure the openings with toothpicks or butcher's twine to keep the filling inside during cooking.
Season the outside of the chicken breasts with salt, pepper, and paprika.
In a large, ovenproof skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before removing the toothpicks or twine.
Serve hot, garnished with additional chopped spinach or herbs if desired.

Notes

Ensure the chicken breasts are not too thick; pounding them to an even thickness can help them cook more evenly.

The filling can be made ahead and refrigerated for up to 2 days before use.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

For a dairy-free version, substitute feta and cream cheese with dairy-free alternatives.

Nutrition