Heavenly Keto Spinach and Feta Stuffed Chicken
Transform humble chicken breasts into a gourmet centerpiece with this keto-friendly recipe. Each juicy, golden-seared breast is filled with a molten core of creamy feta, savory spinach, and rich cream cheese, creating an indulgent yet surprisingly easy high-protein meal perfect for any night of the week.
Equipment
- Large oven-safe skillet
- Medium mixing bowl
- Cutting board
- sharp knife
- Meat thermometer
- Measuring spoons
- Measuring cups
- Cheesecloth or fine-mesh sieve
- Spatula or tongs
- Toothpicks (optional)
Ingredients
- 1 tbsp olive oil
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
- 4 oz full-fat cream cheese, softened
- 4 oz crumbled feta cheese
- 5 oz frozen chopped spinach, thawed and squeezed completely dry
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the softened cream cheese, crumbled feta, garlic powder, and onion powder. Squeeze every drop of excess water from the thawed spinach, then add it to the bowl. Mix until well combined and season with a pinch of salt and pepper.
- Pat the chicken breasts dry with paper towels. Place one breast on a cutting board and carefully slice a deep pocket into the thickest side, being careful not to cut all the way through. Repeat with the remaining breasts.
- Season the outside of each chicken breast generously with the remaining salt and pepper.
- Evenly divide the spinach and feta mixture among the chicken breasts, stuffing it into the pockets. If needed, secure the opening with a toothpick.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, place the stuffed chicken in the skillet and sear for 3-4 minutes per side, until a deep golden-brown crust forms.
- Transfer the entire skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and an internal temperature of 165°F (74°C) is reached.
- Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes before slicing and serving. This allows the juices to redistribute for a more tender result.
Notes
Variations & Tips:
- Ingredient Swaps: Goat cheese or shredded mozzarella can be used instead of feta. For a richer flavor, use boneless, skinless chicken thighs, adjusting cook time as needed.
- Gourmet Additions: Mix in chopped sun-dried tomatoes, toasted pine nuts, or a pinch of red pepper flakes into the filling for extra flavor and texture.
- Critical Tip: The most important step is to squeeze the thawed spinach completely dry to prevent a watery filling. Use your hands, a cheesecloth, or a sieve.
- Technique: Do not skip the searing step; it creates a flavorful crust and locks in moisture. Avoid overstuffing the chicken to prevent the filling from leaking out during cooking.
- Serving Suggestions: Pairs wonderfully with cauliflower mash, roasted asparagus, or a simple arugula salad with vinaigrette.
- Ingredient Swaps: Goat cheese or shredded mozzarella can be used instead of feta. For a richer flavor, use boneless, skinless chicken thighs, adjusting cook time as needed.
- Gourmet Additions: Mix in chopped sun-dried tomatoes, toasted pine nuts, or a pinch of red pepper flakes into the filling for extra flavor and texture.
- Critical Tip: The most important step is to squeeze the thawed spinach completely dry to prevent a watery filling. Use your hands, a cheesecloth, or a sieve.
- Technique: Do not skip the searing step; it creates a flavorful crust and locks in moisture. Avoid overstuffing the chicken to prevent the filling from leaking out during cooking.
- Serving Suggestions: Pairs wonderfully with cauliflower mash, roasted asparagus, or a simple arugula salad with vinaigrette.