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Keto Spinach and Feta Stuffed Chicken is a recipe that never misses its target when it comes to great tasting keto meals. Juicy chicken breasts get a creamy filling made of spinach mixed with feta cheese which is a low carbohydrate, high protein meal that’s bound to satisfy appetites. It is rich in flavors, wholesome ingredients and most importantly very easy to make.
My Personal Experience
I’ve always loved a good stuffed chicken recipe, but Keto Spinach and Feta Stuffed Chicken is on another level. The creaminess of the feta and spinach filling contrasts perfectly with the juicy chicken. The first time I made this, I was worried about the stuffing leaking out, but toothpicks worked wonders! The meal feels indulgent but it’s surprisingly easy to prepare. After making it a few times, I now love pairing it with a simple green salad or roasted veggies for a perfect low-carb dinner.
Why You’ll Love This Keto Spinach and Feta Stuffed Chicken Recipe
• Minimum carbs: Keeping you in ketosis, this dish doesn’t let you miss out on a tantalizing meal.
• Well Balanced: Packed with protein from chicken and spinach, this dish offers great nutritional value.
• Easy to make: Though it looks like a fancy dish, it’s simple and perfect for a family dinner or special occasion.
Tools You’ll Need
• Skillet: To sear the chicken before baking.
• Toothpicks: To secure the stuffed chicken while cooking.
• Oven-safe pan: For baking the chicken after searing.
Ingredients & Substitutions
• Chicken breasts: Use boneless skinless breasts for ease and better stuffing, or try boneless thighs for a juicier option.
• Spinach: Fresh spinach is best for this recipe. You can substitute with frozen spinach, but be sure to drain excess moisture.
• Feta cheese: This adds a tangy flavor to the stuffing. If you don’t have feta, goat cheese works well as an alternative.
• Cream cheese: Softened cream cheese helps bind the filling together. If you need a dairy-free version, try a vegan cream cheese alternative.
• Garlic: Fresh garlic is ideal for flavor. You can substitute with garlic powder (1/4 teaspoon).
• Olive oil: Adds healthy fat and helps sear the chicken. You can use any cooking oil like avocado or coconut oil.
• Oregano: Fresh oregano gives great flavor, but dried oregano works as well.
• Salt and pepper: Essential for seasoning. You can adjust these to your taste.
Cooking Instructions: From Prep to Plate
Preheat the Oven. With the lids of your casseroles and pans set aside, crank your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Prepare the Filling: Place chopped spinach, feta cheese, cream cheese, garlic, oregano, salt and pepper in a mid-sized bowl. Combine all the ingredients by mixing them well.
Stuff the Chicken: Take each chicken breast and cut it width-wise in the middle to form a pocket. Make sure that the cut is not complete. The pockets created in the previous step should be filled with a mixture of spinach and feta.
Secure the Chicken: Close up the chicken breasts with toothpicks so that the stuffing will not ooze out when cooking.
Sear the Chicken: In a large skillet that is safe for the oven, pour olive oil and warm over medium to high heat. Each chicken breast should be seared for 2 – 3 minutes maximum on each side until brown each side.
Bake: Put the skillet which was in the range of the heated oven for about 20 to 25 minutes or the chicken is well cooked with its guidelines been 165 degrees Fahrenheit.
Serve: Pull out the toothpicks after serving, and enjoy stuffing which is warm with some roasted vegetables or green salad on the side.
Tips for the Best Keto Spinach and Feta Stuffed Chicken
• Searing is key: Don’t skip the searing step—it locks in the juices and adds great flavor.
• Check for doneness: Use a meat thermometer to ensure the chicken is cooked through (165°F).
• Flavor variation: Experiment with adding herbs like basil or thyme for a different flavor twist.
• Use fresh spinach: Fresh spinach has a much better texture and flavor than frozen spinach in this recipe.
Storage Instructions
• Store: Place leftovers in an airtight container and store in the fridge for up to 3 days.
• Reheat: Reheat in the oven at 350°F for 10-15 minutes to keep the chicken juicy.
• Freeze: You can freeze the stuffed chicken before cooking for up to 3 months. Thaw in the fridge overnight before searing and baking.
Nutritional Information (Per Serving)
• Total Carbs: 4g
• Net Carbs: 3g
• Sugar: 1g
• Fiber: 1g
• Protein: 45g
• Fat: 18g
Total Calories: 350
Keto Spinach and Feta Stuffed Chicken Recipe
Equipment
- Skillet
- Toothpicks
- Oven-safe pan
- Oven
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup spinach leaves chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup cream cheese softened
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium-sized bowl, combine chopped spinach, feta cheese, cream cheese, garlic, oregano, salt, and pepper. Mix well to form the filling.
- Cut each chicken breast horizontally to create a pocket (do not cut all the way through). Stuff each chicken breast with the spinach and feta mixture.
- Secure the chicken with toothpicks to keep the filling inside while cooking.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for 2-3 minutes per side, until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
- Remove the toothpicks and serve with roasted vegetables or a fresh salad.
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