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Sliced stuffed chicken breast showing spinach and feta filling, with roasted tomatoes
DinnerGluten-freeLow-carb

Spinach & Feta Stuffed Chicken

Chicken breasts stuffed with garlicky spinach and feta. 40g protein, 950mg potassium and 3.4mg iron per serving. Weeknight-impressive, genuinely easy.

40g Protein950mg Potassium3.4mg Iron190mg Calcium
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Prep20 min
Cook25 min
Calories350 kcal
Serves4

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-09-17

Ingredients

4 servings

Instructions

5 steps · about 45 minutes total

  1. Make the filling

    Wilt the spinach in olive oil with the garlic (2 minutes), squeeze out excess water, then mix with feta and sun-dried tomatoes. Season with pepper.

  2. Butterfly the chicken

    Cut a deep pocket into the thick side of each breast without cutting through. Season inside and out with salt, pepper and oregano.

  3. Stuff and secure

    Fill each pocket with the spinach-feta mixture and pin closed with toothpicks. Don't overfill; 3 tablespoons per breast is plenty.

  4. Sear then bake

    Sear in an oven-safe skillet 3 minutes per side until golden, then bake at 200°C / 400°F for 15-18 minutes until 74°C / 165°F inside.

  5. Rest and slice

    Rest 5 minutes, remove toothpicks, and slice to show off the filling. Spoon over any pan juices.

Why this helps

Maximum protein, minimum boredom

At 40 g of protein and only 350 kcal, this is the highest protein-to-calorie ratio on the site, ideal if you're building muscle or just trying to stay full on fewer calories. The spinach and sun-dried tomatoes sneak in iron, folate and a surprising 950 mg of potassium, which most people undereat.

All about ProteinAll about PotassiumAll about IronAll about Calcium

Nutrition facts

per serving · % DV
  • Calories 350 kcal18%
  • Protein 40g80%
  • Total Carbohydrate 8g3%
  • Dietary Fiber 3g11%
  • Total Sugars 4g8%
  • Total Fat 14g18%
  • Sodium 620mg27%

Vitamins & minerals

  • Iron 3.4mg19%
  • Calcium 190mg15%
  • Magnesium 60mg14%
  • Potassium 950mg20%
  • Vitamin C 14mg16%
  • Vitamin B12 0.5mcg21%
  • Folate 90mcg23%
  • Zinc 1.8mg16%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 4).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

How much protein is in stuffed chicken breast?
About 40 g per serving (80% of the daily value). The chicken provides most of it, with a few extra grams from the feta.
How do I keep the filling from falling out?
Cut the pocket deep but not through, don't overfill, and pin with two toothpicks in an X. Searing first also helps seal the opening.
Can I use frozen spinach?
Yes. Thaw 100 g frozen spinach and squeeze it VERY dry (this matters more with frozen). Excess water makes the filling soggy and the chicken steam instead of sear.
Is this low-carb?
Effectively. 8 g carbs per serving. It fits naturally into low-carb eating without any substitutions.
Can I prep it ahead?
Stuff the breasts up to 24 hours ahead and refrigerate covered. Cook straight from the fridge, adding 3-4 minutes to the bake time.
What if I don't have an oven-safe skillet?
Sear in any skillet, then transfer to a baking dish for the oven step. Same times.
How do I know it's done without a thermometer?
Cut into the thickest part: the juices should run clear, not pink. But honestly, a $10 instant-read thermometer is the single best upgrade for chicken cookery.
What should I serve with it?
It's rich, so pair with something fresh: a lemony arugula salad, roasted asparagus, or the quinoa from our garlic-lemon chicken recipe.

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