Spinach & Feta Stuffed Chicken Breasts
Juicy chicken breasts with a creamy pocket of garlicky spinach, feta and cream cheese, seared golden and finished in the oven.
Nutrition per serving
1 stuffed breast- Net carbs
- 3.5g
- Calories
- 445kcal
- Protein
- 51g
- Fat
- 24g
- Total carbs
- 4.7 g
- Fiber
- 1.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Caprese-stuffed: Fresh mozzarella, tomato and basil tucked inside, a summery Italian take on stuffed chicken.
- Skip wilting the spinach. Stuff each pocket with mozzarella, tomato slices and basil leaves, and swap the paprika for Italian seasoning if you have it. Bake as written.
Jalapeño popper-stuffed: Cream cheese, sharp cheddar, jalapeño and bacon inside, like a giant jalapeño popper.
- Sauté the jalapeños and garlic in the oil 2–3 minutes until softened instead of the spinach, then mix with the cream cheese, cheddar and bacon and stuff the chicken.
- Chicken
- Spinach & feta filling
- Chicken
- Spinach & feta filling
-
3 oz cream cheeseleave out - Also add
- Chicken
- Spinach & feta filling
- Also add
Estimated cost $12.82 for 4 servings ($3.20 each) · how we estimate
Instructions
-
Heat 1 tbsp oil in a large oven-safe skillet over medium heat. Add the spinach and garlic and cook 2–3 minutes, until fully wilted. Tip into a sieve, cool a few minutes, then press out as much liquid as you can.
-
Chop the spinach and mix it with the cream cheese, feta, lemon zest and pepper flakes.
-
Heat the oven to 400°F (200°C). Lay each breast flat and, with a sharp knife, cut a deep pocket into the thick side, stopping ½ inch (1.25 cm) from the edges. Spoon in the filling and secure the opening with toothpicks.
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Mix the salt, pepper, paprika and garlic powder and season the chicken all over.
-
Wipe out the skillet, add the remaining oil and heat over medium-high. Sear the chicken 2–3 minutes per side, until golden.
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Transfer the skillet to the oven and bake 18–22 minutes, until the thickest part of the meat (not the filling) reads 165°F (74°C). Rest 5 minutes, remove the toothpicks and serve with cauliflower mash or a Greek salad.
Tips for success
-
Squeeze the spinach really dry. Wet spinach thins the filling and makes it leak out. - Some filling may ooze out as it bakes. Spoon it back over the chicken; it tastes great.
- Thin breasts are hard to pocket. Butterfly them instead, spread the filling on one half, fold closed and secure with toothpicks.
Nice to have, not needed
- A thin, sharp boning knife makes cutting the pocket easier — a paring knife works with patience.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Reheat covered at 325°F (165°C) for 15–20 minutes, or slice and serve cold over a salad.
Prep tip: Slice the chilled breasts into rounds for quick lunches — they’re good cold and show off the filling.
Refrigerate up to 3 days. Reheat covered at 325°F (165°C) for 15–20 minutes, or slice and serve cold over a salad.
Variations
2 variations, each with its own ingredients and macrosCaprese-stuffed
FlavorFresh mozzarella, tomato and basil tucked inside, a summery Italian take on stuffed chicken.
- baby spinach → Roma tomatoes
- feta → fresh mozzarella
- + ¼ cup fresh basil leaves
- no cream cheese
2.5 g net · 396 kcal · 52 g protein · 18 g fat · ≈$3.04 per serving (−1 g net carbs vs the original)
Jalapeño popper-stuffed
FlavorCream cheese, sharp cheddar, jalapeño and bacon inside, like a giant jalapeño popper.
- baby spinach → jalapeños
- feta → shredded sharp cheddar
- + 3 slices cooked bacon
3.1 g net · 475 kcal · 52 g protein · 27 g fat · ≈$2.65 per serving (−0.4 g net carbs vs the original)
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