Keto Spinach and Feta Stuffed Chicken Breast
Juicy chicken breasts meet a creamy, garlicky spinach and feta filling in this Keto-friendly dish. It’s easy to pull together on a weeknight, and the flavors play nicely with fresh herbs, a squeeze of lemon, and a crisp finish from a quick sear.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups fresh spinach, roughly chopped
- 4 oz feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon cream cheese (optional for creamier filling)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest (optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter (for searing)
- to taste additional salt and pepper for final seasoning
Instructions
- Preheat your oven to 375°F (190°C). If you prefer a quicker finish, you can finish under a broiler for 2-3 minutes at the end, but an oven bake works well for even cooking.
- Carefully trim any excess fat from the chicken breasts and create a pocket by making a horizontal cut along the thick side, being careful not to cut all the way through.
- In a skillet, heat the olive oil over medium, then add the garlic and cook for about 30 seconds until fragrant. Toss in the spinach and sauté just until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the wilted spinach, feta, cream cheese (if using), oregano, lemon zest, and lemon juice. Season with a pinch of salt and pepper. Mix until evenly combined.
- Spoon the filling into each chicken pocket, dividing it evenly. Secure with toothpicks if needed to keep the filling inside during cooking.
- Season the outside of the chicken generously with salt and pepper. In a hot oven-safe skillet, melt butter over medium-high heat, then sear the stuffed chicken for 2-3 minutes per side, until the edges are nicely browned.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you like a crisper finish, broil for 1-2 minutes at the end.
- Remove from heat, let rest for 5 minutes, and taste for seasoning. Add a final squeeze of lemon juice if desired.