Eggplant and Spinach Stuffed Chicken Breast with Garlic Butter

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Stuffed with sautéed eggplant and spinach, finished with a rich garlic butter sauce, perfect for a satisfying keto dinner. This Mediterranean-inspired keto recipe (low carb), ready in about 45 minutes, pairs chicken breasts, eggplant, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 4, skinless and boneless, about 6 oz each chicken breasts
• 1 small, diced into 1/2-inch pieces eggplant
• 2 cups, roughly chopped fresh spinach
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4, minced garlic cloves
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tsp dried oregano
• 1 tsp lemon zest

Instructions

1. Step 1: Preheat oven to 375°F. Using a sharp knife, carefully butterfly 4 skinless boneless chicken breasts (6 oz each) by slicing horizontally to create a pocket, being careful not to cut all the way through. Season inside and out with 1 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small diced eggplant and sauté for 5 minutes until softened. Add 2 cups roughly chopped fresh spinach and 2 minced garlic cloves, cooking for an additional 2 minutes until spinach wilts. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.
3. Step 3: Stuff each chicken breast pocket evenly with the eggplant and spinach mixture, then secure with toothpicks if needed.
4. Step 4: In an oven-safe skillet, melt 3 tbsp unsalted butter over medium heat. Add remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant. Place stuffed chicken breasts in the skillet and sear for 3-4 minutes per side until golden brown.
5. Step 5: Transfer skillet to the preheated oven and bake for 15-18 minutes until chicken is cooked through (internal temperature 165°F).
6. Step 6: Remove from oven, sprinkle 1 tsp lemon zest over the chicken, and let rest for 5 minutes before serving.