This low-carb Keto Spinach and Feta Stuffed Chicken is a keto-lovers dream! Not only is it easy to make, it’s a crowd-pleaser that’s also gluten-free!
Many people are always 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!
It comes together quickly and easily too make dinner a breeze even on the busiest of nights!
Keep 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
You’ll want to preheat the oven to 450F before you get started, to give it ample time to warm up.
In a large pan over medium heat, add your olive oil and your bag of fresh spinach. Saute for just a few minutes just until the spinach is wilted. Once the spinach is wilted, press out as much of the excess liquid as possible, then combine the cooked spinach with the feta, cream cheese and seasonings.
Before stuffing the chicken breasts, you’ll want to create a pocket ~ lay them on a cutting board and use a spatula to press down on the top of the chicken. Use your other hand to insert a knife into the thickest part of the breast and slice a pocket within each.
Don’t be tempted to cut too far — you don’t want a flap! You want a nice pocket in each breast.
Season each breast generorusly, then stuff 1/2 of the spinach cheese mixture into each pocket. Saute your chicken breasts in a pan with a small amount of olive oil for 5-6 minutes. Transfer to an oven-safe dish and bake for up to 15 minutes. Your bake time will depend on the size of the chicken breasts.
Once finished baking, allow the chicken to rest for 5 minutes and serve. They are SO delicious!
Serve these Keto Spinach and Feta Stuffed Chicken Breasts up with a side of Mexican Cauliflower Rice or a tossed salad for an easy, low carb dinner!
This low-carb Keto Spinach and Feta Stuffed Chicken is a keto-lovers dream! Not only is it easy to make, it's a crowd-pleaser that's also gluten-free!
- 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
- Preheat the oven to 450 degrees F.
- In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Add the contents of the 8 oz. bag of fresh spinach and use a wooden spoon to gently stir for 2-3 minutes until all spinach is wilted. If the pan is too small to hold all of the spinach, start with half a bag, allow it to wilt, and add the remaining spinach.
- Once all spinach has wilted, remove from heat and spoon into a colander. Press out as much of the excess liquid as possible.
- In a medium-sized bowl, add the cooked spinach, feta, cream cheese, garlic and salt.
- Place the chicken breasts on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use 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).
- Season the chicken breasts with salt and pepper.
- Place about a ½ cup of the spinach cheese mixture 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 to cook for 5 minutes without touching.
- If you used an oven-safe pan, simply place in the oven for 10-15 minutes until chicken has cooked through. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large – they will need the full 15 minutes.
- Once finished baking, allow the chicken to rest for 5 minutes and serve.
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