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

This is the kind of weeknight meal that feels special without the stress. Spinach and feta stuffed chicken breasts are juicy, savory, and satisfying, with a creamy, tangy filling that tastes like something from a cozy bistro. You’ll use simple ingredients and a straightforward method, but the results feel restaurant-worthy.

Serve it with roasted potatoes, a crisp salad, or some lemony rice, and dinner is done. If you like meals that are big on flavor and low on fuss, this one’s for you.

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

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Boneless, skinless chicken breasts (4 medium)
• Fresh spinach (5–6 ounces, about 4 cups loosely packed) or frozen spinach (8 ounces, thawed and well-drained)
• Feta cheese (4–6 ounces, crumbled)
• Cream cheese (2 ounces, softened; optional but adds creaminess)
• Garlic (2–3 cloves, minced)
• Yellow or red onion (1 small, finely diced) or shallot (2, minced)
• Lemon (zest of 1, plus wedges for serving)
• Olive oil (2–3 tablespoons)
• Salt and black pepper
• Smoked paprika or sweet paprika (1 teaspoon)
• Dried oregano (1 teaspoon) or Italian seasoning
• Red pepper flakes (pinch, optional)
• Toothpicks or kitchen twine (to secure the chicken)

Instructions

 

• Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish. Pat the chicken breasts dry with paper towels.
• Make the filling: Warm 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add spinach and cook until wilted (or warmed through if using thawed spinach). Squeeze out excess moisture, then transfer to a bowl.
• Stir in cheeses and seasoning: Add feta, cream cheese (if using), lemon zest, a pinch of red pepper flakes, and 1/4 teaspoon each of salt and pepper. Mix until combined. The filling should be thick and not watery.
• Butterfly the chicken: Place a hand flat on a chicken breast and, using a sharp knife, slice horizontally to create a pocket without cutting all the way through. Repeat with remaining chicken.
• Season the chicken: In a small bowl, mix 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub 1–2 tablespoons olive oil over the chicken, then sprinkle the spice mix on both sides.
• Stuff and secure: Spoon the spinach-feta mixture evenly into each pocket. Don’t overfill. Secure the open edges with toothpicks or tie with kitchen twine to keep the filling in place.
• Sear for color: Heat a large oven-safe skillet over medium-high heat with a little olive oil. Sear the stuffed chicken 2–3 minutes per side until golden. Work in batches if needed. Transfer to the baking sheet or keep in the oven-safe skillet.
• Bake until done: Bake for 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you didn’t sear, add a couple of minutes.
• Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Squeeze fresh lemon over the top and serve with your favorite sides.

What Makes This Special

Balanced flavors: The salty tang of feta, the freshness of spinach, and the subtle sweetness of sautéed onion come together beautifully.

Juicy every time: Searing then baking locks in moisture and creates a golden, tasty crust.

Easy to customize: Add herbs, swap cheeses, or sneak in veggies. It’s flexible and forgiving.

Weeknight-friendly: Minimal prep, common ingredients, and under an hour start to finish.

Shopping List

• Boneless, skinless chicken breasts (4 medium)
• Fresh spinach (5–6 ounces, about 4 cups loosely packed) or frozen spinach (8 ounces, thawed and well-drained)
• Feta cheese (4–6 ounces, crumbled)
• Cream cheese (2 ounces, softened; optional but adds creaminess)
• Garlic (2–3 cloves, minced)
• Yellow or red onion (1 small, finely diced) or shallot (2, minced)
• Lemon (zest of 1, plus wedges for serving)
• Olive oil (2–3 tablespoons)
• Salt and black pepper
• Smoked paprika or sweet paprika (1 teaspoon)
• Dried oregano (1 teaspoon) or Italian seasoning
• Red pepper flakes (pinch, optional)
• Toothpicks or kitchen twine (to secure the chicken)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C).

   Line a baking sheet with parchment or lightly oil a baking dish. Pat the chicken breasts dry with paper towels.

2. Make the filling: Warm 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes.

   Stir in the garlic and cook 30 seconds until fragrant. Add spinach and cook until wilted (or warmed through if using thawed spinach). Squeeze out excess moisture, then transfer to a bowl.

3. Stir in cheeses and seasoning: Add feta, cream cheese (if using), lemon zest, a pinch of red pepper flakes, and 1/4 teaspoon each of salt and pepper.

   Mix until combined. The filling should be thick and not watery.

4. Butterfly the chicken: Place a hand flat on a chicken breast and, using a sharp knife, slice horizontally to create a pocket without cutting all the way through. Repeat with remaining chicken.
5. Season the chicken: In a small bowl, mix 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

   Rub 1–2 tablespoons olive oil over the chicken, then sprinkle the spice mix on both sides.

6. Stuff and secure: Spoon the spinach-feta mixture evenly into each pocket. Don’t overfill. Secure the open edges with toothpicks or tie with kitchen twine to keep the filling in place.
7. Sear for color: Heat a large oven-safe skillet over medium-high heat with a little olive oil.

   Sear the stuffed chicken 2–3 minutes per side until golden. Work in batches if needed. Transfer to the baking sheet or keep in the oven-safe skillet.

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

   If you didn’t sear, add a couple of minutes.

9. Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Squeeze fresh lemon over the top and serve with your favorite sides.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.

  Cool completely before sealing.

• Reheat: Warm gently at 300°F (150°C) for 10–15 minutes or microwave in short bursts. Add a splash of water or broth and cover to keep it moist.
• Freeze: Freeze cooked, cooled chicken wrapped tightly for up to 2 months. Thaw overnight in the fridge and reheat as above.
• Meal prep tip: Assemble raw, stuffed chicken and freeze unbaked.

  Thaw in the fridge, then cook as directed.

Why This is Good for You

Lean protein: Chicken breast is naturally lean, helping you stay full and energized without heavy calories.

Greens and calcium: Spinach brings iron, folate, and fiber. Feta adds calcium and protein with a bold flavor, so you can use less.

Smart fats: A little olive oil offers heart-friendly fats, and the creaminess comes mostly from feta and spinach, not heavy sauces.

Flavor over excess: Herbs, lemon, and garlic build taste without relying on lots of butter or sugar.

Pitfalls to Watch Out For

• Watery filling: Squeeze spinach well. Too much moisture makes the filling run and can steam the chicken instead of keeping it crisp.
• Overcooking: Use a meat thermometer.

  Pull at 165°F (74°C) to avoid dry chicken.

• Overstuffing: Too much filling can cause leaks and uneven cooking. Leave a little space to close the pocket.
• Skipping the sear: You can bake only, but a quick sear adds flavor and better texture.
• Dull knife: A sharp knife makes a clean pocket and reduces the risk of cutting through.

Variations You Can Try

• Mediterranean twist: Add chopped sun-dried tomatoes, olives, and a pinch of cumin to the filling.
• Herb-forward: Mix in fresh dill, parsley, or basil for bright, garden-fresh notes.
• Cheese swap: Try goat cheese for extra tang, ricotta for a mild, creamy filling, or a mix of Parmesan and feta.
• Veggie boost: Add finely chopped artichoke hearts or roasted red peppers for more texture and color.
• Grill option: Sear on a hot grill 3–4 minutes per side, then move to indirect heat and cover until done.
• Low-dairy version: Use lactose-free feta or skip the cream cheese and add mashed avocado for creaminess.

FAQ

Can I use frozen spinach?

Yes. Thaw completely and squeeze out as much liquid as possible.

You want the spinach almost dry so the filling stays thick and the chicken bakes evenly.

How do I keep the filling from leaking out?

Don’t overfill, secure with toothpicks, and sear gently. If a little leaks, it’s okay—the flavor will still be great. You can also tuck the thinner side of the breast underneath to help close the pocket.

What side dishes go well with this?

Roasted potatoes, lemon rice, couscous, or a simple arugula salad are excellent.

Steamed green beans or asparagus also pair nicely with the lemon and feta.

Can I make this ahead?

Yes. Assemble and refrigerate up to 24 hours before cooking. Bring to room temperature for 15–20 minutes, then sear and bake as directed.

Do I have to sear the chicken first?

No, but it improves texture and flavor.

If you skip searing, bake at 400°F (200°C) for about 18–22 minutes, depending on thickness, until the internal temperature hits 165°F (74°C).

What if I don’t have feta?

Use goat cheese, ricotta plus Parmesan, or even a small amount of shredded mozzarella mixed with herbs and lemon zest. Adjust salt since feta is naturally salty.

How thick should the chicken breasts be?

Aim for even thickness, around 1 inch. If they’re very thick, pound gently between plastic wrap to even them out before slicing the pocket.

Can I use chicken thighs?

Yes, use boneless, skinless thighs.

Spread the filling, roll, and secure. Sear, then bake until they reach 175°F (80°C) for tender results.

Final Thoughts

This spinach and feta stuffed chicken breast delivers big flavor with simple techniques. It’s versatile enough for a busy weeknight yet special enough for guests.

Keep the steps straightforward—dry the spinach, don’t overfill, and cook to temp—and you’ll get juicy, tender chicken every time. Add a squeeze of lemon, pick a fresh side, and enjoy a meal that feels both comforting and bright.