The Easiest Keto Spanakopita Stuffed Chicken Recipe Ever

Keto spanakopita stuffed chicken brings Mediterranean flavors to your low-carb dinner table with a delightful twist.

Greek-inspired cuisine meets modern dietary needs in this mouthwatering protein-packed meal.

Tender chicken breasts redefine into a culinary canvas for rich, creamy spinach and tangy feta cheese.

Crisp edges and a succulent interior make this dish a standout option for anyone seeking healthier alternatives.

The recipe cleverly reimagines traditional spanakopita while eliminating carb-heavy ingredients that typically weigh down classic versions.

Nutrition meets incredible taste in this innovative approach to comfort food.

Each bite promises a harmonious blend of textures and robust Mediterranean seasonings that will leave you craving more.

Tips to Keep Your Spanakopita Chicken Moist and Savory

• Drain Spinach Thoroughly: Press spinach between paper towels to remove every drop of moisture, preventing soggy filling and ensuring a perfectly creamy texture.
• Butterfly with Precision: Use a sharp knife to create an even pocket in chicken breasts, keeping the sides intact to hold the delicious stuffing securely.
• Cheese Blend Matters: Mix cheeses at room temperature for smoother incorporation, creating a more uniform and flavorful spanakopita-inspired filling.
• Temperature Check: Use a meat thermometer to guarantee chicken reaches 165°F, ensuring both food safety and juicy, tender meat.
• Broil for Golden Perfection: Watch closely during the final broiling minutes to achieve a beautiful golden-brown top without burning the chicken.

How to Store Keto Spanakopita Chicken Without Losing Flavor

• Refrigeration: Store leftover chicken in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Freezing: Wrap individual portions tightly in plastic wrap, then place in freezer-safe bags, preserving quality for up to 2 months.
• Reheating: Warm chicken gently in a preheated 350°F oven for 15-20 minutes, covering with foil to prevent drying out and maintain moisture, ensuring the internal temperature reaches 165°F before serving.

Sides That Work Well with Spanakopita Stuffed Chicken

• Pair with Crisp Greek White Wine: Enhance the Mediterranean flavors with a chilled Assyrtiko from Santorini, bringing out the tangy feta and bright lemon zest in the chicken.
• Serve Alongside Roasted Lemon Herb Vegetables: Create a complementary side dish with zucchini, bell peppers, and asparagus roasted with olive oil, oregano, and fresh lemon juice to mirror the dish's Greek-inspired profile.
• Match with Refreshing Cucumber Salad: Prepare a light cucumber salad dressed with dill, red onion, and a touch of olive oil to provide a cool, crisp contrast to the rich, cheesy chicken.
• Complement with Cauliflower Tabbouleh: Craft a low-carb tabbouleh using riced cauliflower, fresh parsley, mint, tomatoes, and a lemon-olive oil dressing to keep the meal keto-friendly while adding vibrant Mediterranean notes.

Keto Spanakopita Chicken Variations You Should Try

• Greek Herb Fusion: Enhance the filling with fresh dill, mint, and chopped green onions for an authentic Mediterranean flavor profile.
• Bacon-Wrapped Keto Version: Wrap each stuffed chicken breast with crispy bacon slices before baking, adding extra richness and crunch.
• Spicy Mediterranean Kick: Incorporate red pepper flakes, cayenne, and chopped jalapeños into the cheese mixture for a zesty, bold taste experience.
• Garlic Mushroom Upgrade: Sauté sliced mushrooms with garlic and mix into the spinach filling, creating an earthy and complex flavor dimension.

Why Keto Spanakopita Stuffed Chicken Is a Flavor Bomb

• Burst with Mediterranean Flavors: Dive into a keto-friendly chicken dish that transforms ordinary poultry into a spectacular Greek-inspired meal packed with tangy feta, creamy spinach, and aromatic herbs.
• Effortless Gourmet Cooking: Create restaurant-quality chicken in less than an hour with simple techniques like butterflying and stuffing, making impressive cooking accessible to home chefs of all skill levels.
• Low-Carb Protein Powerhouse: Enjoy a nutritious meal that delivers high protein and healthy fats while keeping carbohydrates minimal, perfect for keto dieters seeking delicious and satisfying dinner options.
• One-Pan Convenience: Minimize kitchen cleanup with a straightforward baking method that requires minimal prep and uses just a single baking sheet, making weeknight dinners stress-free and quick to prepare.

Everything That Goes into Keto Spanakopita Stuffed Chicken

• Chicken Breast Halves: Lean protein base for the main dish, choose fresh and high-quality cuts for best texture.
• Cream Cheese: Provides creamy richness and helps bind the filling, select full-fat variety for keto diet.
• Feta Cheese, Parmesan Cheese: Add tangy flavor and enhance the Mediterranean profile, opt for authentic varieties.

• Frozen Chopped Spinach: Core vegetable ingredient with earthy flavor, ensure complete thawing and thorough draining.
• Garlic: Adds robust, pungent taste to the filling, fresh cloves provide more intense flavor.
• Onion Powder: Contributes subtle onion essence without adding bulk.

• Sea Salt, Black Pepper: Essential seasonings for balanced flavor, freshly ground pepper recommended.
• Dried Parsley: Provides herbal notes and visual appeal.
• Lemon Zest: Brings bright, citrusy undertone to complement the cheeses.
• Avocado Oil, Olive Oil: Healthy cooking fat for sautéing and adding moisture, choose cold-pressed options.

How to Make Keto Spanakopita Stuffed Chicken Easily

Step 1: Warm Up the Oven

Crank your oven to a toasty 400°F (190°C). Grab a baking sheet and line it with either aluminum foil or parchment paper for an easy cleanup.

Step 2: Dry Out the Spinach

Take your thawed spinach and give it a good squeeze. Use paper towels to press out every drop of moisture, ensuring your filling stays perfectly crisp.

Step 3: Whip Up the Creamy Filling

• Softened cream cheese
• Drained spinach
• Crumbled feta cheese
• Grated parmesan cheese
• Onion powder
• Minced garlic

Stir everything together until it becomes a mouthwatering mixture.

Step 4: Prepare the Chicken Pouches

Carefully slice each chicken breast to create a deep pocket. Be gentle and avoid cutting all the way through. Make a few diagonal slits on top to help the flavors seep in.

Step 5: Stuff with Cheesy Goodness

Spoon the spinach and cheese blend into each chicken pocket. Don’t be shy- really pack in those flavors!

Step 6: Add Some Zesty Seasoning

• Sea salt
• Black pepper
• Dried parsley
• Lemon zest

Step 7: Bake to Perfection

Pop the chicken into the preheated oven for 35-40 minutes. Want an extra golden touch? Broil on high for 3-5 minutes at the end. Always check that the internal temperature hits 165°F (74°C) for safe eating.

Pro Tip: Let the chicken rest for a few minutes after cooking to keep those juices locked in. Serve hot and enjoy your keto-friendly Mediterranean-inspired feast!

Keto Spanakopita Stuffed Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

• Total Time: 1 hour
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Greek-inspired keto spanakopita stuffed chicken brings Mediterranean flavors to low-carb dining. Creamy spinach and feta nestled inside juicy chicken breasts create a delightful meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 4 skinless, boneless chicken breast halves

Cheese and Dairy:

• 4 ounces (113 grams) cream cheese, softened
• ½ cup (60 grams) crumbled feta cheese
• 1 ½ tablespoons (22 grams) parmesan cheese

Herbs, Seasonings, and Additional Ingredients:

• 1 10-ounce (283 grams) package frozen chopped spinach, thawed and drained
• ½ teaspoon onion powder
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon dried parsley
• 1 tablespoon (15 milliliters) avocado oil or olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the culinary workspace by heating the oven to a crisp 400°F (190°C), positioning a protective layer of aluminum foil or parchment paper across the baking surface.
2. Extract moisture from frozen spinach leaves using paper towels, pressing firmly to eliminate excess liquid completely.
3. Craft a luscious filling by blending cream cheese, the squeezed spinach, crumbly feta, sharp parmesan, aromatic onion powder, and minced garlic into a harmonious mixture.
4. Transform chicken breasts into receptive vessels by carefully slicing deep pockets, ensuring the cuts remain attached at the base, then create delicate diagonal incisions across the top surface.
5. Generously introduce the herbaceous cheese blend into each chicken pocket, spreading the filling evenly to maximize flavor potential.
6. Arrange the stuffed chicken breasts on the prepared baking sheet, creating a visually appealing presentation.
7. Enhance the exterior with a light massage of avocado or olive oil, then sprinkle a sophisticated layer of sea salt, cracked black pepper, dried parsley, and vibrant lemon zest.
8. Roast the chicken in the preheated oven for 35-40 minutes, allowing the flavors to meld and the meat to cook thoroughly.
9. Elevate the dish’s appearance with a brief high-broil finish for 3-5 minutes, achieving a golden-brown exterior.
10. Verify the chicken’s doneness by confirming an internal temperature of 165°F (74°C) using a reliable meat thermometer.

Notes

• Cheese blends bring magical flavor bursts that transform ordinary chicken into a Mediterranean-inspired feast.
• Strategic diagonal slits help oil penetrate deeper, creating crispy exterior while locking moisture inside chicken breasts.
• Precise draining technique prevents watery filling, ensuring your spanakopita stuffed chicken remains perfectly textured and deliciously keto-friendly.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 2 g
• Sodium: 380 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 100 mg