Spinach and Feta Stuffed Chicken Breast – A Juicy, Flavor-Packed Dinner

This Spinach and Feta Stuffed Chicken Breast is the kind of weeknight dinner that feels special without a lot of fuss. You get juicy chicken, a creamy spinach filling, and a salty pop of feta in every bite. It’s simple enough for a busy night, but nice enough to serve to guests.

The best part? You only need a handful of ingredients and one pan to pull it off. Serve it with roasted potatoes, a simple salad, or rice, and dinner’s done.

Why This Recipe Works

Spinach and feta are a classic combo for a reason.

The feta brings a salty, tangy kick that balances the mild chicken, while spinach adds earthiness and moisture. A quick sear locks in juices, and finishing in the oven cooks the chicken through without drying it out. The filling includes a bit of creaminess to help it stay put and keep the chicken tender.

It’s a clean, balanced dish that tastes like more than the sum of its parts.

What You’ll Need

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 tablespoon olive oil (plus a little more if needed)
• 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and squeezed dry)
• 3/4 cup feta cheese (crumbled)
• 2 tablespoons cream cheese (softened) or Greek yogurt
• 2 cloves garlic (minced)
• 1 teaspoon lemon zest (plus lemon wedges for serving, optional)
• 1/2 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon paprika (optional, for color)
• Salt and black pepper (to taste)
• Toothpicks or kitchen twine (to secure)

How to Make It

1. Prep the oven and pan. Preheat your oven to 375°F (190°C). Choose an oven-safe skillet or have a baking dish ready so you can sear on the stove and finish in the oven.
2. Make the filling. In a bowl, mix the chopped spinach, feta, cream cheese, garlic, lemon zest, and oregano. Season with a pinch of salt and pepper.

   If using frozen spinach, squeeze out excess water first so the filling isn’t watery.

3. Butterfly the chicken. Place a chicken breast on a cutting board. Hold it steady with your palm and carefully slice horizontally to create a pocket, stopping about 1/2 inch before the other side. Repeat with the remaining pieces.
4. Season well. Pat the chicken dry.

   Sprinkle both sides with salt, pepper, and paprika. Dry chicken sears better and builds flavor.

5. Stuff the pockets. Spoon the filling evenly into each chicken pocket. Don’t overpack.

   Secure the edges with toothpicks so the filling stays inside while cooking.

6. Sear for color. Heat olive oil in your skillet over medium-high. Add the chicken and sear 2–3 minutes per side until golden. You’re building flavor, not cooking it through yet.
7. Finish in the oven. Transfer the skillet to the oven (or move chicken to a baking dish).

   Bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

8. Rest and serve. Let the chicken rest 5 minutes so juices settle. Remove toothpicks. Squeeze a little lemon over the top and serve warm.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a covered skillet over low heat or in the oven at 325°F (165°C) until warmed through, about 10–15 minutes. Avoid microwaving for too long or the chicken can toughen and the feta can turn rubbery. For freezing, wrap each cooked breast tightly and freeze up to 2 months.

Thaw overnight in the fridge, then reheat in the oven.

Health Benefits

• Lean protein: Chicken breast provides high-quality protein with low saturated fat, supporting muscle repair and keeping you full.
• Greens boost: Spinach adds iron, folate, and vitamin K, plus fiber for better digestion.
• Calcium and flavor: Feta contributes calcium and a big punch of taste, so you can use less overall cheese while still getting richness.
• Smart fats: A little olive oil helps with absorption of fat-soluble vitamins and adds heart-healthy monounsaturated fats.
• Lower-carb option: This dish is naturally low in carbs, making it a good fit for balanced or low-carb eating styles.

Pitfalls to Watch Out For

• Watery filling: If your spinach isn’t drained well, the filling can get runny and the chicken may steam instead of sear. Squeeze frozen spinach dry or sauté fresh spinach briefly to cook off moisture.
• Overcooking: Chicken breast dries out quickly. Use a thermometer and pull it at 165°F (74°C).

  Resting is key.

• Overstuffing: Too much filling will leak out during searing. Fill just to the edge and secure with toothpicks.
• Skipping the sear: Browning adds flavor and texture. Don’t go straight to the oven unless you’re short on time and okay with less color.
• Uneven pieces: If some breasts are thicker than others, they’ll cook at different rates.

  Pound gently to even thickness if needed.

Variations You Can Try

• Mediterranean twist: Add chopped sun-dried tomatoes and a few sliced olives to the filling. Finish with a sprinkle of fresh parsley.
• Herb-forward: Swap oregano for chopped fresh dill or basil. Dill especially pairs beautifully with feta.
• Lighter dairy: Use Greek yogurt instead of cream cheese for a tangier, lighter filling.
• Extra veg: Stir in sautéed mushrooms or finely chopped roasted red peppers for more texture and sweetness.
• Spicy kick: Add red pepper flakes to the filling or use a pinch of cayenne in the seasoning.
• Grill version: Sear on a well-oiled grill over medium heat, then move to indirect heat to finish.

  Use foil or a grill pan to catch any drips.

• Cheese swap: Try goat cheese for a creamier, tangy filling or a mix of feta and mozzarella for extra melt.

FAQ

Can I use frozen spinach?

Yes. Thaw it fully and squeeze out as much liquid as possible. Measure after squeezing so you don’t end up with too much moisture.

How do I know the chicken is done?

Use an instant-read thermometer inserted into the thickest part of the chicken (not the filling).

It should read 165°F (74°C). The juices will run clear, and the chicken will feel firm but not hard.

What can I serve with it?

Roasted potatoes, quinoa, or rice are simple choices. For a lighter plate, go with a crisp salad, sautéed green beans, or lemony couscous.

Can I prepare it ahead of time?

Yes.

Assemble and stuff the chicken up to 24 hours ahead, cover, and refrigerate. Bring it out while the oven preheats so it isn’t ice-cold, then cook as directed.

My filling keeps leaking out. What should I do?

Use fewer spoonfuls and secure the edge with toothpicks.

Make sure the pan is hot so the chicken sears quickly, which helps seal the edges. Keeping the filling thicker (thanks to cream cheese or yogurt) also helps.

Is there a dairy-free option?

You can swap the feta for a dairy-free feta-style cheese and use a dairy-free cream cheese alternative. The flavor will be slightly different, but the texture will still be creamy and satisfying.

Can I make this with chicken thighs?

Boneless, skinless thighs can work, but they’re harder to stuff.

Instead, spread the filling on a thigh and roll it up, securing with toothpicks. Sear and bake until done.

How do I prevent dry chicken?

Don’t overcook. Sear quickly, then finish gently in the oven and rest before slicing.

You can also brine the chicken for 15–30 minutes in lightly salted water for extra juiciness.

Wrapping Up

Spinach and Feta Stuffed Chicken Breast gives you bold flavor without a complicated process. With a quick sear, a short bake, and a few pantry staples, you’ll have a dinner that feels both cozy and fresh. Keep the tips in mind, play with the variations, and make it your own.

Once you try it, this one is bound to become a weeknight favorite.