Spinach Stuffed Chicken Breast (Low Carb High Protein Dinner)
An elegant yet simple weeknight dinner featuring lean chicken breast stuffed with spinach, feta, and garlic that delivers 30+ grams of protein per serving. Ready in under 35 minutes with serious flavor and satisfaction.
Equipment
- large oven-safe skillet
- cutting board
- small mixing bowl
- meat mallet
- instant-read thermometer
- plastic wrap
Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 3 cups fresh spinach (loosely packed)
- 1/2 cup crumbled feta cheese
- 2 cloves garlic (minced)
- 1 large egg
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon dried oregano
Instructions
- Step 1: Heat 1 tablespoon olive oil in skillet over medium heat. Add minced garlic and cook 30 seconds. Add fresh spinach and cook until wilted and dry, about 3 minutes. Transfer to cutting board and chop roughly.
- Step 2: Mix cooked spinach with feta cheese, beaten egg, salt, pepper, and oregano in small bowl.
- Step 3: Pat chicken breasts dry. Butterfly each breast by slicing horizontally through the thickest part without cutting all the way through. Open like a book and pound between plastic wrap to 1/2 inch thickness if uneven.
- Step 4: Divide spinach mixture among chicken breasts, leaving 1/2 inch border. Fold top over filling and secure with toothpicks if needed.
- Step 5: Heat remaining 1 tablespoon olive oil in oven-safe skillet over medium-high heat. Sear stuffed breasts 4-5 minutes per side until golden.
- Step 6: Transfer skillet to 375°F oven and bake 12-15 minutes until thickest part registers 165°F on instant-read thermometer.
- Step 7: Rest for 5 minutes before serving.
Notes
Prep ahead: Butterfly and stuff chicken up to 24 hours before cooking and refrigerate, or freeze up to 3 months. Add 2-3 minutes baking time if cooking from refrigerated. Leftovers keep 4 days refrigerated and reheat at 350°F for 8-10 minutes. Can also slice cold over salad. Substitutions: Use goat cheese instead of feta, or omit dairy and add 1 tablespoon cream cheese and extra salt. Swap oregano for 1 tablespoon fresh dill or 1 teaspoon fresh thyme.