Baked Stuffed Chicken Breast with Spinach and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts filled with a creamy spinach-feta blend, baked until golden. This protein-rich meal requires no complicated sauces. This mediterranean-inspired keto ready in about 45 minutes pairs (6 oz each) chicken breasts, fresh, chopped spinach, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut a horizontal pocket into each chicken breast without cutting through the bottom.
  2. Step 2: In a bowl, mix 2 cups fresh chopped spinach, 1/2 cup crumbled feta, 2 minced garlic cloves, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried oregano.
  3. Step 3: Stuff each chicken breast with the spinach-feta mixture, pressing gently to seal.
  4. Step 4: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2 minutes on each side until golden brown.
  5. Step 5: Transfer skillet to oven and bake for 20-25 minutes until internal temperature reaches 165°F.
  6. Step 6: Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Baked Stuffed Chicken Breast with Spinach and Feta take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Stuffed Chicken Breast with Spinach and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Baked Stuffed Chicken Breast with Spinach and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Stuffed Chicken Breast with Spinach and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Stuffed Chicken Breast with Spinach and Feta?

Mediterranean keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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