Keto Spinach And Feta Stuffed Chicken

Keto Spinach And Feta Stuffed Chicken

This low-carb Keto Spinach and Feta Stuffed Chicken is a keto-lovers dream! Not only is it simple to make, it’s a crowd-pleaser that’s also gluten-free!

Many people are continually looking for low-carb, Keto-friendly dishes that they can make at home for dinner for the family. This recipe for Keto Spinach and Feta Stuffed Chicken is every keto-lovers dream!

Save this recipe simple with some thawed boneless skinless chicken breasts, fresh spinach, feta cheese, cream cheese and seasonings.  Double or triple the recipe if you have hungrier bellies to feed or if you want extra for the next day’s work lunch.

Keto Spinach And Feta Stuffed Chicken


3 chicken breasts

8 oz bag of fresh spinach (can substitute with frozen spinach)

½ cup feta cheese, crumbled

4 oz cream cheese

1 clove garlic, minced

1/4 tsp salt

extra salt and pepper to taste

2 tablespoons olive oil, divided


First Preheat the oven to 450 degrees F.

In a big sauté pan over medium heat, add 1 tablespoon of olive oil. Add the contents of the 8 oz. bag of fresh spinach and employ a wooden spoon to gently stir for 2-3 minutes until all spinach is wilted. If the pan is too small to hold all the spinach, start with half a bag, allow it to wilt, and add the remaining spinach.


After Once all spinach has wilted, take away from heat and spoon into a colander. Press out as much of the excess liquid as possible.

Then In a medium-sized bowl, add the cooked spinach, feta, cream cheese, garlic and salt.

Then put the chicken breasts on a cutting board. Employ a large, flat spatula to press down on the top of the chicken breast and employ your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).


After Season the chicken breasts with salt and pepper.

Next put about a ½ cup of the spinach cheese combination into each chicken pocket.

Heat 1 tablespoon of olive oil in a pan (preferably oven-safe) on medium-high heat. After the pan is heated through, add the chicken breasts – top side down. Allow cooking for five (5) minutes without touching.

Then If you used an oven-safe pan, just place in the oven for 10-15 minutes until chicken has cooked through. If not using an oven-safe pan, just transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large – they will need the full fifteen (15) minutes.

Once over baking, allow the chicken to rest for five (5) minutes and serve.

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