If you’re craving a wholesome comfort meal that feels equal parts cozy and impressive, Low Carb Chicken Breast with Feta and Spinach delivers in every way. Imagine juicy chicken breasts, stuffed with a creamy, tangy feta and vibrant spinach filling, baked until golden and positively irresistible. This Mediterranean-inspired dish manages to be fantastically satisfying, healthy, and practically effortless—all while keeping carbs in check. Whether you’re serving a family dinner or meal-prepping for the week, this recipe is a rockstar addition to your kitchen repertoire.
Ingredients You’ll Need
The beauty of Low Carb Chicken Breast with Feta and Spinach lies in its simple, wholesome ingredients. Each one brings its own special flair—making this recipe a gorgeous blend of flavors, colors, and textures you’ll keep coming back to.
- Chicken Breasts: Boneless, skinless chicken breasts create the perfect canvas for holding all that delicious, cheesy spinach filling.
- Olive Oil: Adds richness and helps sauté the garlic and spinach for extra depth of flavor.
- Fresh Spinach: The star veggie brings vibrant color, a touch of earthiness, and loads of nutrients.
- Feta Cheese: Crumbled feta adds tangy, creamy magic that melts beautifully inside the chicken.
- Garlic: Just a couple of cloves pack aromatic punch and tie everything together.
- Dried Oregano: Infuses the filling with that classic Mediterranean aroma and a hint of savory complexity.
- Salt and Black Pepper: Essential seasonings to enhance every bite—don’t be shy, season to taste!
- Toothpicks or Kitchen Twine: These handy tools keep the stuffed chicken beautifully intact while baking.
How to Make Low Carb Chicken Breast with Feta and Spinach
Step 1: Prepare the Chicken
Start by heating your oven to 375°F so it’s ready to go when you are. Take each chicken breast and, using a sharp knife, carefully slice a pocket into the thickest side. Try not to cut all the way through—you’re aiming to create a little envelope for the filling later on. This step is the secret to keeping that luscious spinach and feta right where you want it!
Step 2: Sauté the Filling
Place a skillet over medium heat and add the olive oil. Once it shimmers, toss in the minced garlic and let it sizzle just until aromatic—about 30 seconds is perfect. Add the chopped spinach and stir while it wilts down, soaking up all the garlicky goodness. This should take about 2–3 minutes, and you’ll be left with a vibrant, silky-green mixture ready to be turned glorious with feta and oregano.
Step 3: Mix the Feta and Oregano
Take your skillet off the heat and immediately stir in the crumbled feta cheese along with the dried oregano. The residual warmth softens the feta just enough to help it combine with the spinach, making for a rich, flavorful filling. Season generously with salt and pepper—these little touches make all the difference.
Step 4: Stuff and Seal
Divide the spinach-feta filling among each chicken pocket, gently spooning it in so you get a good ratio of cheesy, green goodness with every bite. Use toothpicks or kitchen twine to seal the openings (just a quick weave through the edges does the trick!). Season the outside of the chicken well with more salt and pepper.
Step 5: Bake to Perfection
Arrange your stuffed chicken breasts snugly in a baking dish. Slide them into the oven and bake for 25–30 minutes, or until they’re cooked through and reach an internal temperature of 165°F. The aroma that fills your kitchen in this final stretch? Absolutely mouthwatering. Be sure to let the chicken rest for about 5 minutes before serving so all those savory juices stay locked in.
How to Serve Low Carb Chicken Breast with Feta and Spinach
Garnishes
Topping your dish with a squeeze of fresh lemon juice wakes up the flavors and adds dazzling brightness—try a sprinkle of fresh chopped herbs like parsley or dill for a pop of color and extra fragrance. A few extra crumbles of feta right before serving are always a good idea, too!
Side Dishes
This Low Carb Chicken Breast with Feta and Spinach pairs perfectly with a wide range of sides. Roasted vegetables, cauliflower rice, or a crisp Greek salad help keep things light, colorful, and totally Mediterranean. For something heartier, a handful of olives or grilled asparagus levels up your spread without adding carbs.
Creative Ways to Present
If you want to impress, try slicing each chicken breast on the diagonal so the swirl of that cheesy, green filling is front and center. Serve over a bed of baby spinach drizzled with a little olive oil and lemon, or arrange on a large platter for family-style feasting. Leftovers also make amazing protein-packed wraps for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Low Carb Chicken Breast with Feta and Spinach keeps beautifully in the refrigerator. Place cooled chicken in an airtight container and store for up to 3 days. The flavors deepen as they chill, making tomorrow’s lunch or dinner just as tasty.
Freezing
This recipe is freezer-friendly if you want to plan ahead. Wrap each cooked and cooled stuffed chicken breast tightly in plastic wrap or aluminum foil, then store them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To keep the chicken moist, reheat in a covered baking dish at 350°F for about 15 minutes, or until heated through. You can also use a microwave—cover the chicken with a damp paper towel and heat in short bursts to avoid drying out the filling and chicken.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw, drain, and squeeze as much moisture out as possible before adding it to the skillet. This keeps your filling creamy rather than watery.
What’s the best way to check if the chicken is cooked through?
Use an instant-read thermometer—the chicken should hit 165°F at its thickest part. If you don’t have one, cut into the thickest part to make sure it’s white with no pink left.
Can I substitute another cheese for feta?
While feta is classic for this low carb chicken breast with feta and spinach, you could use goat cheese, ricotta, or even mozzarella if you prefer a milder, meltier filling.
How do I stop the filling from spilling out?
Carefully secure the openings with toothpicks or kitchen twine, and don’t overstuff the chicken. A snug pocket helps keep all the cheesy, savory goodness inside while baking.
Can I make these ahead for meal prep?
Yes—assemble and refrigerate the stuffed chicken breasts up to a day ahead. When you’re ready, just bake them as instructed and enjoy a fuss-free weeknight dinner.
Final Thoughts
The magic of Low Carb Chicken Breast with Feta and Spinach is how effortlessly delicious and satisfying it is, yet easy enough for any night of the week. If you haven’t tried this recipe yet, let it become your new healthy staple—and don’t forget to share it with someone you love as much as the flavors inside each bite!
Print
Low Carb Chicken Breast with Feta and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Low Carb Chicken Breast with Feta and Spinach recipe is a delightful dish that combines tender chicken breasts filled with a savory spinach and feta mixture. Baked to perfection, this Mediterranean-inspired dish is a flavorful and healthy option for any meal.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
Spinach-Feta Filling:
- 2 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
Additional:
- Toothpicks or kitchen twine for securing
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Prepare Chicken: Slice a pocket into each chicken breast. Sauté garlic in olive oil, then add spinach and cook until wilted. Stir in feta and oregano. Season with salt and pepper.
- Fill Chicken: Spoon spinach-feta mixture into chicken pockets. Secure with toothpicks or twine. Season outside with salt and pepper.
- Bake: Place chicken in a baking dish and bake for 25–30 minutes until cooked through.
- Rest and Serve: Let the chicken rest for 5 minutes before serving.
Notes
- Enhance flavor with a squeeze of lemon juice or fresh herbs.
- Filling can be prepared ahead and refrigerated.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 1g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
