Kale and Feta Stuffed Chicken: A Simple Mediterranean-Inspired Keto Dinner
This Kale and Feta Stuffed Chicken is one of those dishes that feels restaurant-quality but takes less than an hour to make. Juicy chicken breasts are filled with a creamy, garlicky blend of kale, feta, and herbs, then baked until tender and golden. The result? A high-protein, low-carb meal that delivers big on flavor without feeling heavy. It’s elegant enough for guests but easy enough for a weeknight dinner.
A Taste of the Mediterranean at Home
This dish was inspired by a trip where every meal seemed to feature fresh herbs, olive oil, and bright flavors. I wanted to capture that same balance of richness and freshness — and this recipe does just that. The feta adds a tangy bite, the kale brings a bit of earthiness, and the garlic ties everything together. It’s a reminder that eating well doesn’t have to be complicated — sometimes it’s just about combining good ingredients in the right way.
What Makes It Work
- Juicy Chicken Breasts: Searing first locks in flavor and ensures the meat stays tender.
- Kale & Feta Filling: A creamy, savory mix that adds both texture and richness.
- Olive Oil & Oregano: Classic Mediterranean touches that enhance the dish’s natural warmth.
- Cream Cheese: Helps bind the filling while adding a smooth, satisfying finish.
Cooking Tip
When cutting the pocket in each chicken breast, keep your knife parallel to the cutting board and stop about ½ inch from the edge. That helps keep the filling inside as it bakes. And if a little cheese melts out into the pan? That’s the best part — those crispy golden bits are pure flavor.
How to Serve It
This chicken pairs beautifully with a few simple sides:
- Roasted cauliflower or zucchini noodles to soak up the pan juices.
- A fresh cucumber and tomato salad with olive oil and lemon.
- A sprinkle of extra feta or a drizzle of garlic butter before serving.
A Quick Note
This stuffed chicken is one of my favorite “feel good” keto dinners. It’s hearty, full of protein, and tastes like something you’d order at a bistro — only cleaner, fresher, and made right in your own kitchen. Once you try it, it’ll become part of your regular rotation for sure.
Kale and Feta Stuffed Chicken
Equipment
- Skillet
- Baking Dish
- Toothpicks
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 2 cups fresh kale chopped and stems removed
- 1/2 cup feta cheese crumbled
- 2 tbsp cream cheese softened
- 2 cloves garlic minced
- 2 tbsp olive oil divided
- 1/2 tsp oregano dried
- to taste salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and chopped kale; sauté for 2–3 minutes until wilted. Remove from heat and let cool slightly.
- In a bowl, mix sautéed kale with feta, cream cheese, oregano, salt, and pepper until well combined.
- Slice a pocket into each chicken breast horizontally, being careful not to cut all the way through. Stuff with the kale mixture and secure with toothpicks if needed.
- Heat remaining olive oil in a skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden brown.
- Transfer to the baking dish and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest for a few minutes before slicing. Serve warm with a drizzle of pan juices.
Notes
Nutrition
