About This Recipe

When you want something that feels indulgent but still checks every keto box, stuffed chicken is the answer — and this spinach and feta version nails it. It’s rich, flavorful, and feels like something from a restaurant menu, but takes less than 30 minutes to make. Inside the crisp, golden crust is a creamy, salty, tangy filling that turns every bite into a reward.

This dish has become a top trend in American keto circles — not just because it looks impressive, but because it’s practical. It’s meal-prep friendly, reheats beautifully, and has the perfect fat-to-protein ratio. Plus, feta and spinach are both keto powerhouses: feta brings in that salty, savory note while spinach adds nutrients and color without touching your carb count.

Unlike dry baked chicken (you know, the one that tastes like you’re chewing a napkin), this one stays juicy thanks to the filling and a short baking time. You start by slicing a pocket in each chicken breast, then mix the filling — feta, cream cheese, spinach, garlic, and a pinch of lemon zest — to make a rich, tangy stuffing that melts together as it cooks. Once you’ve stuffed and secured them with toothpicks, the chicken gets seared in butter for that crispy golden crust, then baked just long enough to cook through without losing moisture.

This recipe also fits perfectly into the “easy gourmet” category that keto fans have been leaning toward lately. It’s one-pan friendly, makes the kitchen smell amazing, and works whether you’re cooking for a weeknight dinner or a date night. It’s simple, foolproof, and feels far fancier than the effort it takes.

One of the biggest reasons people love this combo is balance — the tang from feta and lemon keeps the creamy filling from feeling heavy, while the garlic and herbs tie everything together. The result is that rare keto dish that satisfies comfort cravings without the post-meal fatigue.

If you’re tired of casseroles and skillet meals, this is your upgrade. It delivers everything: texture, taste, presentation, and macros that couldn’t be more dialed in. Keto or not, this chicken is an instant favorite.

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Why You’ll Love This Recipe

Perfect balance of creamy and tangy flavors
Stays juicy thanks to the feta-spinach filling
Ready in under 30 minutes
Works for meal prep or special dinners

Servings: 2-3

Ingredients

2 large chicken breasts
1 tbsp olive oil
2 tbsp butter
1 cup fresh spinach, chopped
50 g feta cheese, crumbled
2 tbsp cream cheese
1 garlic clove, minced
1 tsp lemon zest
Salt and pepper to taste
Optional: dried oregano or chili flakes for extra flavor

Instructions

Preheat oven to 200°C (400°F).
Prepare filling: Sauté spinach in a bit of butter until wilted. Remove from heat and mix with feta, cream cheese, garlic, and lemon zest.
Slice chicken: Cut a pocket into each chicken breast without cutting through. Season with salt and pepper.
Stuff: Spoon filling evenly into each chicken breast and secure with toothpicks if needed.
Sear: Heat olive oil and butter in an ovenproof skillet. Sear chicken on both sides until golden (about 3 min per side).
Bake: Transfer to oven and bake 10–12 minutes until internal temperature reaches 74°C (165°F).
Rest: Let sit 5 minutes before slicing. Serve warm.

Nutrition

(per serving)

Calories: 480
Fat: 34 g
Protein: 42 g
Net Carbs: 3 g

FAQ

Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before mixing.

Can I swap feta for another cheese?
Goat cheese or ricotta works great, but feta gives the best tang.

Is it good for meal prep?
Absolutely — store in an airtight container up to 3 days.

Can I air fry it?
Yes, 190°C (375°F) for 14–16 minutes, flipping halfway through.

Variations & Substitutions

Add chopped sun-dried tomatoes to the filling for a Mediterranean twist.
Use chicken thighs instead of breasts for richer flavor.
Mix in mozzarella for a meltier filling.
Sprinkle grated parmesan on top before baking for a crusty finish.

Serving Suggestions

Pair with cauliflower mash, roasted zucchini, or a crisp arugula salad with lemon dressing. The extra pan juices make the perfect sauce — don’t waste them.

Recipe Card

Keto Spinach & Feta Stuffed Chicken Breasts

Name: Keto Spinach & Feta Stuffed Chicken Breasts
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Mediterranean / Keto
Ingredients: 2 large chicken breasts; 1 tbsp olive oil; 2 tbsp butter; 1 cup fresh spinach, chopped; 50 g feta cheese, crumbled; 2 tbsp cream cheese; 1 garlic clove, minced; 1 tsp lemon zest; Salt and pepper to taste; Optional: dried oregano or chili flakes

Juicy chicken breasts stuffed with creamy spinach and tangy feta — a flavorful, low-carb dish that feels like a treat but fits perfectly into keto.

Yield: 2 servings | Prep Time: 10 mins | Cook Time: 18 mins | Total Time: 28 mins

Keto Spinach & Feta Stuffed Chicken Breasts

Ingredients

2 large chicken breasts
1 tbsp olive oil
2 tbsp butter
1 cup fresh spinach, chopped
50 g feta cheese, crumbled
2 tbsp cream cheese
1 garlic clove, minced
1 tsp lemon zest
Salt and pepper to taste
Optional: dried oregano or chili flakes

Instructions

Preheat oven to 200 °C (400 °F).
Sauté spinach in a bit of butter until wilted; mix with feta, cream cheese, garlic, and lemon zest.
Cut a pocket into each chicken breast and season with salt & pepper.
Stuff each breast with the spinach-feta filling and secure with toothpicks.
In an ovenproof skillet, heat olive oil and butter. Sear chicken on both sides until golden (≈3 min per side).
Bake in oven 10–12 minutes or until internal temperature reaches 74 °C (165 °F).
Let rest 5 minutes, then slice and serve.

Nutrition

Calories: 480
Fat: 34 g
Protein: 42 g
Net Carbs: 3 g

Dinner | Mediterranean / Keto | keto stuffed chicken, spinach feta chicken, low carb dinner

Final Thoughts

Keto Spinach & Feta Stuffed Chicken is one of those meals that quietly ruins restaurant food for you. It’s that good. You get rich creaminess, juicy chicken, and flavors that feel fresh, not heavy. Every forkful tastes like a reward for eating clean — and you’ll probably forget it’s keto halfway through.

This dish belongs in every home cook’s rotation — minimal ingredients, maximum impact, and zero regret. 🧄🍋🐔