Spinach and Feta Chicken
User Reviews
5
Spinach and Feta Chicken
Description
Spinach and Feta Chicken features boneless, skinless chicken breasts as the base, topped with a cream cheese mixture infused with garlic powder, salt, pepper, nutmeg, and cayenne for gentle depth. The addition of thawed, well-drained chopped spinach and crumbled feta cheese adds freshness and a tangy, salty bite. Grated mozzarella is sprinkled on top before baking, which melts and forms a slightly golden layer.
Cooking at 375°F, the chicken cooks through while absorbing flavor from the topping. The spinach mixture keeps the poultry moist and adds a creamy texture that contrasts with the tender chicken. The mild spices and cheeses provide a harmonious balance, elevating this casserole-style dish.
Serving the chicken hot and garnished with halved grape tomatoes adds color and a fresh element. This recipe suits a satisfying family meal or a comforting dinner with gluten-free and low-carb considerations. It is flexible with chicken cut size and stores well as leftovers.
Leftovers can be refrigerated for several days or frozen, supporting planning ahead. The recipe’s notes highlight its keto and low-carb suitability, along with substitution guidance for chicken cuts to ease serving.
Ingredients
- 2 lbs boneless skinless chicken breast
- 8 oz cream cheese softened
- 8 oz spinach frozen, chopped
- 1 cup mozzarella cheese grated
- 1/2 cup feta cheese crumbled
- 1/4 cup milk
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- 1/8 tsp cayenne pepper optional
- Garnish optional
- grape tomatoes halved
Instructions
- Preheat the oven to 375˚F.
- Thaw the spinach and wring as much of the water from it as possible.
- In a large bowl, combine the cream cheese with the garlic powder, salt, pepper, nutmeg, and cayenne pepper and mix until combined. Stir in the milk and then the feta cheese and spinach, mixing until combined.
- Place the chicken breasts flat in a single layer in the bottom of a large casserole dish. Spread the chicken with the spinach mixture and then sprinkle the mozzarella cheese evenly over the top.
- Bake for approx 40-50 minutes on the middle rack of the oven until the chicken is cooked through (165˚F internal temp)
- Garnish with grape tomatoes and serve hot! Enjoy!
Notes
- This recipe is naturally gluten-free and fits low-carb and keto diets.
- Chicken breasts can be cut into smaller pieces or swapped for tenderloins to reduce cooking time and ease serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 6oz (4 oz chicken 2 oz topping) | |
| Calories | 334kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 122mg | 41% |
| Sodium | 436mg | 18% |
| Potassium | 614mg | 13% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 3865IU | 77% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 197mg | 20% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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