Low-Sodium Spinach & Feta Stuffed Chicken

This Low-Sodium Spinach and Feta Stuffed Chicken is a delicious and healthy option for anyone looking to reduce their sodium intake. Juicy chicken meets a dreamy, creamy, delicious spinach and feta stuffing for a meal so good, you’ll forget it’s a low-sodium option!

Why You’ll Love This Chicken Breast Recipe

From my Low Sodium Chicken and Red Lentil Stew to my Low Sodium Balsamic Chicken and Zoodles, I love a good chicken recipe. While I keep things pretty healthy, salt can often sneak its way into our food, driving up our daily intake without us even realizing it. 

If you’re keeping a watchful eye on your sodium count, this low-sodium spinach and feta stuffed chicken recipe is just the dish to try tonight. The stuffed chicken breasts are oozing with delicious juices, and the easy spinach and feta filling adds a creamy, tangy, and salty flavor without all the added sodium.

When you’re in need of an easy chicken dinner that boasts a ton of flavor without relying on high-sodium seasonings, this is the recipe to turn to. First time stuffing chicken? Don’t worry. I’ve got you covered with my step-by-step instructions. Let’s get cooking!

Ingredients

• Boneless, skinless chicken breasts: I like to use large chicken breasts for this recipe, but you can also use smaller ones. Just keep an eye on the cooking time, as smaller breasts may cook faster.
• Olive oil: A chicken’s best friend for stove-top cooking! It adds delicious flavor and helps keep the chicken moist.
• Fresh spinach: These leafy greens are packed with nutrients and add a pop of color to the dish.
• Feta cheese: Use crumbled, reduced-fat feta cheese. Feta has a salty flavor, making it a great option for adding flavor without relying on high-sodium seasonings.
• Ricotta cheese: I like to use low-fat or non-fat ricotta cheese for a healthier option.
• Seasoning mix: I use a combination of dried oregano, garlic powder, paprika, and black pepper for a well-rounded flavor that won’t make you miss the salt!

Preparation

To start, butterfly each chicken breast by cutting a horizontal slit through the thickest part without cutting it all the way through.

Next, wilt the spinach. Heat a teaspoon of olive oil and cook spinach over medium heat until wilted. This will take about 2 minutes. 

Once wilted, make the spinach filling by combining the spinach, feta, ricotta, oregano, garlic powder, onion powder, and pepper in a medium bowl.

Divide the spinach mixture among the chicken breasts and carefully fold the chicken over. Secure with toothpicks if needed.

Pro tip: Avoid overstuffing the chicken by keeping the filling in the center of each chicken breast. This will prevent the filling from spilling out while cooking.

Cooking

Now it’s time to cook your chicken! Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, and season chicken with pepper and paprika. Cook for 3-4 minutes per side until golden brown, then reduce heat to medium, cover, and cook until chicken reaches 165°F internally.

When done cooking, remove toothpicks and let the chicken rest for a few minutes before serving.

Pro tip: Bake your low-sodium spinach and feta stuffed as an alternative to pan-frying. Preheat your oven to 400°F (200°C) and bake for 20-25 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Serving

After your chicken has had some time to rest, slice and serve with your favorite sides. I recommend adding a squeeze of lemon juice to the spinach for extra flavor!

What Goes Well with Spinach and Feta Stuffed Chicken Breast?

With this low-sodium spinach and feta stuffed chicken, you can’t go wrong with a side dish of hearty starches, roasted vegetables, or a fresh salad. 

I highly recommend it with my Low-Sodium Mashed Potatoes as far as starches go. 

As for vegetables, try it with this Oven Roasted Asparagus with Garlic and Parmesan or Air Fryer Roasted Lemon Pepper Broccoli from my other site, Recipe Teacher. And for salad, a cucumber tomato salad would be fantastic!

Storage and Reheating

Store any leftover spinach and feta stuffed chicken in an airtight container in the refrigerator for up to. 

To reheat, place the chicken on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also reheat in the microwave for a quick option.

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