Sautéed Spinach and Feta Stuffed Chicken Breast

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

Tender chicken breasts stuffed with garlicky sautéed spinach and tangy feta cheese, pan-seared to golden perfection. This mediterranean-inspired keto (low carb, high protein) ready in about 40 minutes pairs large (about 6 oz each) chicken breast, fresh spinach, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 3 cups fresh spinach and 1/4 tsp salt, cooking for 3-4 minutes until wilted and most liquid evaporates. Remove from heat and stir in 1/2 cup crumbled feta cheese and 1 tbsp lemon juice.
  2. Step 2: Preheat oven to 375°F. Slice a deep pocket into each of the 2 large chicken breasts, careful not to cut through. Stuff each pocket evenly with the spinach and feta mixture.
  3. Step 3: Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Season chicken breasts with 3/4 tsp salt and 1/2 tsp black pepper on all sides. Sear chicken breasts for 3 minutes per side until golden brown.
  4. Step 4: Transfer skillet to the preheated oven and bake for 15 minutes or until chicken reaches an internal temperature of 165°F. Remove and rest for 5 minutes before slicing and serving.

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Frequently asked questions

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

Total time is about 40 minutes (15 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 Sautéed Spinach and Feta Stuffed Chicken Breast?

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 fresh spinach from drying out.

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

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 Sautéed Spinach and Feta Stuffed Chicken Breast for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Sautéed Spinach and Feta Stuffed Chicken Breast low carb?

Yes — this recipe is tagged low carb, high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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