Sautéed Spinach and Feta-Stuffed Chicken Thighs

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

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 (keto, 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 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: 35 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Thighs?

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 bone-in chicken thighs from drying out.

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

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 Thighs 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.

Is Sautéed Spinach and Feta-Stuffed Chicken Thighs keto?

Yes — this recipe is tagged keto, 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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