Spinach Feta Stuffed Chicken Breast – Easy, Flavor-Packed Dinner
This Spinach Feta Stuffed Chicken Breast is one of those simple meals that feels special without being fussy. Tender chicken, a creamy spinach and feta filling, and a golden finish—what’s not to love? It’s great for weeknights, dinner guests, or meal prep.
You’ll get rich flavor, a satisfying texture, and a dish that looks far more complicated than it really is. Serve it with roasted vegetables, a crisp salad, or lemony rice.
Ingredients
Method
- Prep the oven and pan: Preheat your oven to 400°F (200°C). Set a large oven-safe skillet on the stove. If you don’t have one, you can transfer to a baking dish later.
- Wilt the spinach: Heat 1 tablespoon olive oil over medium heat. Add spinach and a pinch of salt. Cook 1–2 minutes until wilted. If using frozen spinach, skip cooking and just squeeze out excess moisture well.
- Make the filling: In a bowl, combine warm spinach, feta, cream cheese or Greek yogurt, minced garlic, lemon zest, oregano, and a few grinds of pepper. Stir until creamy. Taste and adjust salt—remember feta is salty.
- Butterfly the chicken: Place a chicken breast on a cutting board. Using a sharp knife, slice horizontally to create a pocket, stopping about 1/2 inch from the opposite side. Don’t cut all the way through. Repeat with remaining breasts.
- Season the chicken: Pat dry with paper towels. Rub both sides with 1–2 tablespoons olive oil, salt, pepper, and smoked paprika if using.
- Stuff the pockets: Spoon the spinach-feta mixture evenly into each chicken pocket. Don’t overfill. Secure openings with toothpicks or tie gently with kitchen twine.
- Sear for color: Heat the skillet over medium-high with a light drizzle of oil. Sear chicken 2–3 minutes per side until golden. Work in batches if needed to avoid crowding.
- Finish in the oven: Transfer the skillet to the oven and bake 12–16 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) at the thickest part.
- Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks or twine. Squeeze with lemon and sprinkle fresh herbs. Serve with your favorite sides.
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Get Your Program TodayWhy This Recipe Works
This recipe leans on a few powerful ingredients to deliver big flavor with minimal effort. Feta brings a salty, tangy punch that pairs beautifully with earthy spinach and garlic.
Cream cheese or Greek yogurt adds body so the filling stays creamy and doesn’t leak out. Butterflying the chicken creates a pocket that cooks evenly and keeps the meat juicy. A quick sear gives you a golden crust, while finishing in the oven ensures the chicken cooks through without drying out.
A touch of lemon brightens everything at the end.
Shopping List
- Chicken breasts: 4 medium, boneless, skinless
- Spinach: 4 cups fresh (or 1 cup frozen, thawed and squeezed dry)
- Feta cheese: 3/4 cup, crumbled
- Cream cheese or Greek yogurt: 3 tablespoons
- Garlic: 2–3 cloves, minced
- Olive oil: 2–3 tablespoons
- Lemon: 1 (zest and wedges for serving)
- Salt and black pepper
- Dry seasonings: 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika (optional)
- Fresh herbs (optional): parsley or dill, chopped
- Toothpicks or kitchen twine to secure the chicken
Instructions
- Prep the oven and pan: Preheat your oven to 400°F (200°C). Set a large oven-safe skillet on the stove. If you don’t have one, you can transfer to a baking dish later.
- Wilt the spinach: Heat 1 tablespoon olive oil over medium heat.
Add spinach and a pinch of salt. Cook 1–2 minutes until wilted. If using frozen spinach, skip cooking and just squeeze out excess moisture well.
- Make the filling: In a bowl, combine warm spinach, feta, cream cheese or Greek yogurt, minced garlic, lemon zest, oregano, and a few grinds of pepper.
Stir until creamy. Taste and adjust salt—remember feta is salty.
- Butterfly the chicken: Place a chicken breast on a cutting board. Using a sharp knife, slice horizontally to create a pocket, stopping about 1/2 inch from the opposite side.
Don’t cut all the way through. Repeat with remaining breasts.
- Season the chicken: Pat dry with paper towels. Rub both sides with 1–2 tablespoons olive oil, salt, pepper, and smoked paprika if using.
- Stuff the pockets: Spoon the spinach-feta mixture evenly into each chicken pocket.
Don’t overfill. Secure openings with toothpicks or tie gently with kitchen twine.
- Sear for color: Heat the skillet over medium-high with a light drizzle of oil. Sear chicken 2–3 minutes per side until golden.
Work in batches if needed to avoid crowding.
- Finish in the oven: Transfer the skillet to the oven and bake 12–16 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) at the thickest part.
- Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks or twine. Squeeze with lemon and sprinkle fresh herbs.
Serve with your favorite sides.
How to Store
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 until warmed through. Avoid microwaving on high—it can dry out the chicken and make the filling watery.
For freezing, cool completely, wrap each piece tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat covered in the oven. If the filling looks a little loose after reheating, a quick rest helps it set again.
Health Benefits
This dish offers a satisfying mix of protein, healthy fats, and micronutrients. Chicken breast provides lean protein to support muscle repair and keep you full. Spinach adds iron, vitamin K, folate, and antioxidants. Feta contributes calcium and flavor without needing much added salt.
Using olive oil rather than heavy sauces keeps things lighter and adds heart-healthy monounsaturated fats. If you choose Greek yogurt instead of cream cheese, you’ll add extra protein and probiotics with a tangy finish.
What Not to Do
- Don’t skip drying the spinach. Excess moisture can make the filling runny and prevent browning.
- Don’t overstuff the chicken. Overfilling can cause leaks and uneven cooking.
- Don’t rely only on oven cooking. A quick sear first adds color and flavor you won’t get from baking alone.
- Don’t cut through the chicken. A clean pocket keeps the filling contained.
- Don’t forget to rest. Resting locks in juices for tender slices.
Alternatives
- Cheese swaps: Try goat cheese for extra creaminess, ricotta for mild flavor, or a mix of mozzarella and Parmesan for a melty, savory twist.
- Greens: Use kale or Swiss chard (finely chopped and sautéed), or thawed frozen spinach for convenience.
- Add-ins: Sun-dried tomatoes, chopped olives, or roasted red peppers bring a Mediterranean vibe. A pinch of red pepper flakes adds gentle heat.
- Herbs: Dill, basil, or parsley all play well with feta and lemon.
Fresh mint adds brightness if you like it.
- Cooking method: Air fryer at 375°F for 14–18 minutes, flipping halfway, works well. Check temperature early to avoid overcooking.
- Protein: Try turkey cutlets or pork loin chops (butterflied) with the same filling and technique.
- Low-lactose option: Use lactose-free cream cheese and a lactose-friendly feta, or replace cream cheese with mashed avocado for a different creamy texture.
Can I use frozen spinach?
Yes. Thaw completely and squeeze out as much water as possible with your hands or a clean towel.
Measure after squeezing, and proceed as directed.
How do I keep the filling from leaking out?
Don’t overfill, and keep the slit small. Secure the edge with toothpicks or twine. Searing gently, not aggressively flipping, also helps.
What sides go well with this?
Roasted potatoes, lemon rice, couscous, or cauliflower rice are great.
For veggies, try green beans, asparagus, or a simple tomato-cucumber salad.
Can I make it ahead?
You can assemble the stuffed chicken up to a day in advance. Cover and refrigerate. Bring to room temperature for 20 minutes, then sear and bake as usual.
How do I know it’s done without drying it out?
Use a meat thermometer and pull at 165°F in the thickest part.
If your pieces vary in size, check the smaller ones early and remove them first.
Is there a dairy-free version?
Yes. Replace feta with a dairy-free feta alternative and use dairy-free cream cheese or blended silken tofu. Add extra herbs and lemon zest to boost flavor.
Wrapping Up
Spinach Feta Stuffed Chicken Breast strikes that perfect balance of simple and impressive.
It’s quick enough for a weeknight and elegant enough for guests. With a bright, creamy filling and juicy chicken, it’s a reliable go-to you’ll make again and again. Keep the basics in mind—dry spinach, a good sear, and a short rest—and you’ll nail it every time.
Enjoy it with your favorite sides and a squeeze of lemon for a fresh finish.
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