Low Carb Chicken Breast with Feta and Spinach Recipe

If you’re on the hunt for a dreamy weeknight dinner that’s as light as it is delicious, the Low Carb Chicken Breast with Feta and Spinach is about to become your new favorite. Picture juicy chicken stuffed with a fresh, savory spinach and feta filling, all kissed with aromatic herbs and a splash of bright lemon. This dish checks every box—flavorful, wholesome, and completely satisfying, all while keeping things low-carb. Whether you’re serving family, entertaining friends, or meal-prepping for the week ahead, this is one recipe you’ll be reaching for again and again.

this Recipe

Ingredients You’ll Need

This recipe is a celebration of simple, honest ingredients coming together to create something special. Each one is thoughtfully chosen, bringing its own flair to the final bite. Here’s what you’ll need to make Low Carb Chicken Breast with Feta and Spinach absolutely shine:

• Chicken breasts: Boneless, skinless, and perfect for stuffing; they cook up juicy while keeping the dish lean.
• Fresh spinach: Chopped for even cooking, it adds a vibrant color and fresh flavor that balances the richness of the cheese.
• Feta cheese: Crumbled feta brings a creamy, tangy bite that makes each mouthful irresistible.
• Garlic: Just a couple of cloves sautéed with spinach amp up the aroma and depth of flavor.
• Olive oil: Helps sauté the veggies and keeps the chicken moist as it bakes.
• Dried oregano: A classic Mediterranean herb that boosts earthiness and warmth.
• Paprika: Adds gentle smokiness and a touch of color to the chicken.
• Salt & black pepper: Foundational seasonings enhance every ingredient.
• Lemon juice: A fresh squeeze right before baking livens up the whole dish.
• Fresh parsley: Sprinkle at the end for color and a pop of herbal brightness.

How to Make Low Carb Chicken Breast with Feta and Spinach

Step 1: Preheat and Prepare

Start by heating your oven to 375°F and giving your baking dish a light greasing to ensure nothing sticks. This quick step guarantees easy cleanup later and helps the chicken develop a little color underneath. A warm oven is also key to getting that juicy, perfectly cooked chicken every time!

Step 2: Create a Pocket in the Chicken

Next, grab a sharp knife and carefully cut a pocket into the thickest side of each chicken breast. Be cautious not to slice all the way through—you want a nice, deep pocket to hold as much of that incredible spinach and feta filling as possible while keeping everything inside during baking.

Step 3: Sauté Spinach and Garlic

Add olive oil to a skillet set over medium heat, then sauté the minced garlic for just about a minute. The aroma will let you know when it’s ready! Toss in the chopped spinach and stir until just wilted, about two minutes—this helps lock in its vibrant color and flavor.

Step 4: Mix in Feta

Take the skillet off the heat and stir in the crumbled feta cheese. The warm spinach gently softens the feta, making the filling creamy, tangy, and perfectly scoopable. This mix is the star of the Low Carb Chicken Breast with Feta and Spinach and guarantees every bite is loaded with flavor.

Step 5: Stuff and Season the Chicken

Divide the spinach-feta mixture evenly among the chicken breast pockets. Use toothpicks to secure if needed, ensuring the filling stays tucked away as it cooks. Then, generously season the outsides with dried oregano, paprika, salt, and black pepper, letting those spices create a beautiful crust as the chicken bakes.

Step 6: Finish and Bake

Transfer your stuffed and seasoned chicken breasts to the prepared baking dish. Drizzle with fresh lemon juice to provide that perfect hit of acidity. Slide the dish into the oven and bake for 25 to 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F. Rest for a few minutes after baking, then remove the toothpicks.

Step 7: Garnish and Serve

Scatter chopped fresh parsley over the chicken right before serving—it’s a vivid finishing touch that makes your Low Carb Chicken Breast with Feta and Spinach look as good as it tastes. Serve warm and prepare yourself for compliments!

How to Serve Low Carb Chicken Breast with Feta and Spinach

Garnishes

For a truly eye-catching plate, sprinkle extra fresh parsley and a touch more crumbled feta over your chicken just before bringing it to the table. You could also add a few lemon wedges for a splash of color and to let guests amp up that zesty finish at will.

Side Dishes

Low Carb Chicken Breast with Feta and Spinach pairs so well with a crisp green salad, roasted asparagus, or garlic-infused cauliflower rice. If you’re in the mood for something heartier, a serving of oven-roasted veggies tossed with a little olive oil and seasoning rounds out the meal beautifully while still keeping things light and healthy.

Creative Ways to Present

For a dinner party twist, try slicing the stuffed chicken breasts into medallions and arranging them on a platter, drizzled with their pan juices. Set them atop a swirl of creamy cauliflower mash, or serve individually on plates with a sprinkle of microgreens for added elegance. However you plate it, this dish always looks restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

Leftover Low Carb Chicken Breast with Feta and Spinach keeps beautifully in the refrigerator for up to 3 days. Place the cooled chicken breasts in an airtight container; the filling stays moist and the flavors continue to meld, making leftovers just as mouthwatering as the first serving.

Freezing

For longer storage, you can freeze the stuffed chicken breasts before or after baking. Wrap each one tightly in plastic wrap then foil, and set them in a freezer-safe bag or container. Frozen, they’ll keep well for up to 2 months; just thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the stuffed chicken in a baking dish, cover with foil, and warm in a 325°F oven until heated through. If you’re in a rush, a microwave works too (use a lower setting to avoid drying out the chicken), but the oven method preserves the best texture.

FAQs

Can I substitute another cheese for feta?

Absolutely! While feta brings a distinct tang, goat cheese, ricotta, or even a little cream cheese can work beautifully if you prefer a milder flavor or just want to switch it up.

Is it okay to use frozen spinach instead of fresh?

Definitely—just make sure to thaw and squeeze out excess moisture from the frozen spinach before sautéing with garlic. This helps keep the filling from turning watery inside the chicken.

Can I prep Low Carb Chicken Breast with Feta and Spinach ahead of time?

Yes! You can assemble the stuffed chicken breasts up to one day in advance. Keep them covered in the refrigerator, then bake just before serving for maximum freshness and flavor.

How do I know when the chicken is done?

The best way is to check with a meat thermometer: the thickest part should reach 165°F. The juices will run clear, and the chicken will feel firm yet tender when pressed.

Is this dish suitable for keto and gluten free diets?

Yes, Low Carb Chicken Breast with Feta and Spinach fits beautifully into both keto and gluten free lifestyles. It’s naturally low in carbs, uses no breading, and is free from gluten-containing ingredients.

Final Thoughts

Trust me, once you make Low Carb Chicken Breast with Feta and Spinach, it’ll instantly earn a place in your regular dinner rotation. It’s bright, flavorful, and incredibly satisfying—without any heavy carbs or fuss. Give it a try and discover just how joyful healthy eating can be!

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