Sautéed Spinach and Feta-Stuffed Chicken Thighs

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs stuffed with a savory blend of sautéed spinach and tangy feta cheese, perfect for a keto-friendly dinner. This Mediterranean-inspired keto recipe (low carb), ready in about 50 minutes, pairs bone-in chicken thighs, fresh spinach, feta cheese, crumbled 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 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
3 cups fresh spinach
1/2 cup feta cheese, crumbled
2 tbsp olive oil
2 cloves minced garlic
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1 tbsp lemon juice

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Instructions

Step 1: Heat 1 tbsp olive oil in a skillet over medium heat and add 2 cloves minced garlic and 3 cups fresh spinach, sautéing for 3-4 minutes until the spinach wilts and garlic is fragrant. Remove from heat and stir in 1/2 cup crumbled feta cheese, 1 tbsp lemon juice, and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Preheat oven to 400°F. Pat dry 4 bone-in chicken thighs and carefully create pockets by slicing horizontally without cutting through. Stuff each pocket evenly with the spinach and feta mixture.
Step 3: Rub the outside of the chicken thighs with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Place thighs skin-side up on a baking sheet.
Step 4: Roast in the preheated oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy.