Why You’ll Love This Recipe
This Spinach and Feta Stuffed Chicken combines bold Mediterranean flavors with lean protein for a satisfying and nutritious meal. The spinach and feta filling adds moisture and richness to the chicken, while a quick sear followed by baking ensures a golden crust and tender interior. It’s easy to prepare, requires minimal ingredients, and delivers restaurant-quality results at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts
fresh spinach
feta cheese
garlic
olive oil
cream cheese (optional, for creamier filling)
salt
pepper
dried oregano
paprika
toothpicks or kitchen twine (for securing)
Directions
- Preheat oven to 375°F (190°C).
- In a skillet, heat a drizzle of olive oil over medium heat. Sauté minced garlic for 30 seconds, then add fresh spinach. Cook until wilted, about 2–3 minutes. Remove from heat.
- In a bowl, combine cooked spinach with crumbled feta (and cream cheese if using). Season lightly with salt, pepper, and oregano. Mix until well blended.
- Pat chicken breasts dry. Slice a pocket into the side of each breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach-feta mixture. Secure openings with toothpicks or tie with kitchen twine.
- Season the outside of the chicken with salt, pepper, and paprika.
- In an oven-safe skillet or pan, heat olive oil over medium-high heat. Sear the chicken for 2–3 minutes per side until golden.
- Transfer skillet to the preheated oven and bake for 15–20 minutes, or until chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove toothpicks or twine before serving.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Add Sun-Dried Tomatoes: Chop and mix into the filling for a sweet, tangy twist.
- Use Goat Cheese: Substitute feta with goat cheese for a smoother texture and richer flavor.
- Breaded Option: Dredge the stuffed chicken in breadcrumbs before baking for a crispy crust.
- Grilled Version: Grill the stuffed chicken over medium heat until fully cooked for a smoky flavor.
- Creamy Sauce: Serve with a lemon cream or garlic butter sauce for extra indulgence.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a covered dish and warm in a 350°F (175°C) oven until heated through, or microwave in 1-minute intervals.
Avoid overcooking during reheating to keep the chicken moist. Freezing is not recommended as the texture of the filling may change.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out all excess moisture before mixing with the feta.
How do I prevent the filling from leaking out?
Don’t overstuff the chicken and make sure to secure the opening with toothpicks or twine.
Can I prepare this ahead of time?
Yes, you can stuff the chicken a few hours in advance and refrigerate it until ready to cook.
What’s the best way to keep the chicken moist?
Avoid overcooking and consider adding a bit of cream cheese to the filling for extra moisture.
Can I use chicken thighs instead of breasts?
Yes, but use large, boneless, skinless thighs and roll them around the filling instead of cutting a pocket.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and suitable for a keto diet.
What should I serve with stuffed chicken?
Great sides include roasted vegetables, mashed cauliflower, quinoa, or a fresh green salad.
Can I make this dairy-free?
You can substitute the feta with a dairy-free cheese alternative or skip the cheese entirely and use seasoned sautéed veggies.
Can I grill instead of bake?
Yes, just make sure the chicken is well secured so the filling stays in place while grilling.
What herbs go well with this dish?
Oregano, thyme, dill, or basil all pair beautifully with spinach and feta.
Conclusion
Spinach and Feta Stuffed Chicken is a flavorful and satisfying main dish that’s both elegant and easy to make. Packed with Mediterranean-inspired ingredients, it’s perfect for a healthy weeknight dinner or a special occasion meal. With a few simple steps and bold flavors, this recipe is sure to become a favorite in your rotation.
PrintSpinach and Feta Stuffed Chicken
Spinach and Feta Stuffed Chicken is a flavorful, Mediterranean-inspired dish featuring juicy chicken breasts filled with sautéed spinach, tangy feta cheese, and aromatic herbs. It’s a wholesome, low-carb recipe that’s perfect for both weeknights and special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups fresh spinach
- 3/4 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil (plus more for searing)
- 2 tablespoons cream cheese (optional, for creamier filling)
- Salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Toothpicks or kitchen twine, for securing
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds, then add spinach and cook until wilted, about 2–3 minutes. Remove from heat.
- In a bowl, combine the cooked spinach with crumbled feta and cream cheese (if using). Season with salt, pepper, and oregano. Mix well.
- Pat the chicken breasts dry. Using a sharp knife, cut a pocket into the side of each breast without slicing all the way through.
- Stuff each pocket with the spinach-feta mixture and secure with toothpicks or kitchen twine.
- Season the outside of the chicken with salt, pepper, and paprika.
- In an oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken for 2–3 minutes per side until golden.
- Transfer skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
- Remove toothpicks or twine before serving.
Notes
- Don’t overstuff the chicken to prevent filling from leaking.
- Use a meat thermometer to avoid overcooking.
- Secure tightly with toothpicks or twine for neat presentation.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 310
- Sugar: 1g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg
