Each chicken breast is cut open into a pocket and filled with spinach, feta, cream cheese, garlic and oregano, then baked in a greased dish. The cream cheese holds the filling together, and the feta adds salt and tang. The recipe serves 4, takes 45 minutes in total, and has 3 grams of carbohydrates per breast on the card.
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The filling goes together in one bowl, and the baking is hands-off. The notes below cover the pocket, the temperature and a few ways to change the filling.
What Goes in the Filling and on the Chicken
The full amounts are in the recipe card at the bottom.
- Boneless, skinless chicken breasts (4, about 1.5 pounds): a lean protein that gives you a solid pocket to stuff.
- Fresh spinach (1 cup, chopped): low in carbs and adds green color to the filling.
- Feta cheese (1/2 cup, crumbled): brings tang and some creaminess.
- Cream cheese (1/4 cup, softened): makes the filling smooth and keeps it in the pocket.
- Garlic (2 cloves, minced) and dried oregano (1 teaspoon): give the filling a savory, Mediterranean taste.
- Olive oil (1 teaspoon): mixed into the filling.
- Salt, pepper and paprika (optional): salt and pepper go into the filling and on the outside of the chicken. Paprika adds color and a little smokiness to the outside.
Stuffing and Baking
Preheat the oven to 375°F (190°C) and grease a baking dish. Wash and chop the spinach, crumble the feta and mince the garlic first, then mix everything for the filling in a medium bowl until fully combined.
With a sharp knife, slice each chicken breast horizontally to make a pocket, and do not cut all the way through. Spoon in the filling. If it wants to spill out, close the opening with toothpicks. Season the outside with salt, pepper and paprika if you are using it.
Bake for 25 to 30 minutes, until the chicken is cooked through and reads 165°F (74°C) inside. Let it rest for about 5 minutes before you serve it, which keeps it juicy.
Tips
- Use a meat thermometer. If you do not have one, cut into the chicken and check that the juices run clear.
- A glass or ceramic baking dish cooks evenly.
- You can marinate the chicken before stuffing it. A simple mix of olive oil, lemon juice and garlic works.
Ways to Change the Filling
- Sun-dried tomatoes or olives: stir them into the filling for a stronger Mediterranean flavor.
- Goat cheese: use it in place of the feta for a different tang.
- Fresh herbs: basil or thyme work in the filling, and so does a pinch of red pepper flakes.
What to Serve with It
Sautéed zucchini or asparagus, cooked quickly in olive oil with salt and pepper, keeps the plate low carb. So do cauliflower rice or mashed cauliflower in place of rice or potatoes. A simple green salad with cucumbers and an olive oil dressing balances the richness. Sparkling water with lemon or herbal tea suits the meal.
Time and Nutrition
Prep takes 15 minutes, baking takes 30 minutes and the total is 45 minutes. One stuffed breast has 320 calories, 16 grams of fat, 3 grams of carbohydrates, 0 grams of fiber, 1 gram of sugar and 40 grams of protein. The card says saturated fat and sodium vary.
FAQ
Can I use frozen chicken breasts?
Yes, but thaw them completely first so they cook evenly and the filling sets with the chicken.
How long do leftovers keep?
Up to 3 days in an airtight container in the refrigerator. Reheat in the oven or the microwave until warmed through.
What can replace the feta?
Goat cheese or more cream cheese. Both keep the filling creamy.
Is it gluten-free?
Yes, the recipe has no gluten-containing ingredients.
How long does it take to bake?
About 25 to 30 minutes at 375°F (190°C). Check for 165°F (74°C) inside.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Spinach & Feta Stuffed Chicken Breast says wow!
Ingredients
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, dried oregano, olive oil, salt, and pepper. Mix well until fully combined.
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if necessary.
Season the outside of the chicken breasts with salt, pepper, and paprika (if using).
Place the stuffed chicken breasts in a greased baking dish and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.
Notes
For added flavor, consider adding sun-dried tomatoes or olives to the stuffing mixture.
Serve with a side of sautéed zucchini or a simple green salad to keep it keto-friendly.
Nutrition
| Serving Size | 1 stuffed chicken breast |
|---|---|
| Calories | 320 calories |
| Sugar Content | 1g |
| Sodium Content | varies |
| Fat Content | 16g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 40g |
| Cholesterol Content | varies |