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

This Spinach and Feta Stuffed Chicken Breast delivers big flavor with simple ingredients you probably already have. Tender chicken, creamy feta, and garlicky spinach come together for a satisfying meal that looks impressive but is surprisingly easy to make. It’s great for busy weeknights, yet special enough for guests.

You can bake it in the oven, keep cleanup minimal, and serve it with almost anything. If you love a savory, cheesy filling with juicy chicken, this recipe will become a regular in your rotation.

What Makes This Recipe So Good

• Big flavor, minimal effort: The feta brings a salty, tangy punch, while sautéed spinach and garlic add depth without extra fuss.
• Juicy every time: Baking keeps the chicken moist, and sealing the filling inside helps prevent dryness.
• Balanced and versatile: High in protein, packed with greens, and pairs with salads, rice, roasted potatoes, or pasta.
• Make-ahead friendly: You can assemble ahead, refrigerate, and bake when you’re ready.
• Family-friendly: The flavors are familiar, comforting, and easy to customize.

Shopping List

• Boneless, skinless chicken breasts (4 medium, about 6–7 ounces each)
• Fresh spinach (4–5 cups fresh) or frozen spinach (10 ounces, thawed and well drained)
• Feta cheese (4–6 ounces, crumbled)
• Cream cheese (2 ounces, softened) for extra creaminess (optional but recommended)
• Garlic (2–3 cloves, minced)
• Olive oil (2–3 tablespoons)
• Lemon (zest and juice of 1 lemon)
• Dried oregano (1 teaspoon) or Italian seasoning
• Smoked paprika (1 teaspoon) for color and warmth
• Salt and black pepper
• Red pepper flakes (a pinch, optional)
• Toothpicks or kitchen twine (to secure the chicken)

Instructions

1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Lightly oil a baking dish or line it with parchment for easy cleanup.
2. Wilt the spinach: Heat 1 tablespoon of olive oil in a skillet over medium heat.

   Add the garlic and cook for 30 seconds until fragrant. Add the spinach with a pinch of salt and cook until wilted (or warm thawed spinach through). Squeeze out excess moisture and let it cool slightly.

3. Make the filling: In a bowl, mix the wilted spinach, crumbled feta, cream cheese (if using), lemon zest, a squeeze of lemon juice, a pinch of red pepper flakes, and a few cracks of black pepper.

   Taste and adjust salt—remember feta is salty.

4. Prepare the chicken: Pat the chicken breasts dry. With a sharp knife, cut a pocket in the thickest side of each breast, keeping the other side intact. Don’t slice all the way through.
5. Season the outside: Drizzle the chicken with olive oil and season both sides with salt, pepper, oregano, and smoked paprika.

   Rub to coat evenly.

6. Stuff the chicken: Spoon the spinach-feta filling into each pocket. Don’t overfill; you should be able to close the opening. Secure with 2–3 toothpicks or tie with kitchen twine if needed.
7. Quick sear (optional but recommended): Heat a slick of olive oil in the same skillet over medium-high heat.

   Sear the chicken for 1–2 minutes per side for color. Transfer to the baking dish.

8. Bake: Bake for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you skipped searing, add 2–3 minutes.
9. Rest and serve: Let the chicken rest for 5 minutes.

   Remove toothpicks. Finish with a squeeze of lemon juice and a drizzle of olive oil if you like.

10. Serve with sides: Great with roasted potatoes, a simple salad, herbed rice, or buttered noodles.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a 300°F (150°C) oven for 10–15 minutes or microwave in short bursts at 50% power to avoid drying out.
• Freeze: Freeze cooked, cooled portions for up to 2 months. Thaw overnight in the fridge before reheating.

  Note: the texture of spinach and feta can soften slightly after freezing, but flavor stays great.

• Make ahead: Assemble the stuffed chicken up to 24 hours ahead, cover, and refrigerate. Bake just before serving.

Why This is Good for You

• High-quality protein: Chicken breast supports muscle repair and helps keep you full.
• Leafy greens: Spinach adds iron, vitamin K, folate, and antioxidants.
• Calcium and flavor: Feta contributes calcium and a bold taste, so you need less overall cheese.
• Smart fats: Olive oil provides heart-friendly monounsaturated fats.
• Balanced plate: Pair with whole grains and veggies for a well-rounded, satisfying meal.

Common Mistakes to Avoid

• Overstuffing the chicken: Too much filling will leak out. Leave a little room in the pocket and secure it well.
• Skipping moisture control: If using frozen spinach, squeeze it dry.

  Excess water dilutes flavor and can make the filling runny.

• Underseasoning: Season the outside of the chicken generously. The filling is flavorful, but the chicken needs its own seasoning.
• Overcooking: Use a meat thermometer. Pull at 165°F and let rest to keep it juicy.
• Cutting through the breast: Slice carefully to create a pocket, not a flap.

  If you do cut through, use toothpicks to close the gap.

Variations You Can Try

• Mediterranean twist: Add chopped sun-dried tomatoes and olives to the filling. Finish with fresh parsley.
• Herb lovers: Mix in fresh dill or basil with the spinach for bright, fresh flavor.
• Cheese swap: Try goat cheese or ricotta in place of cream cheese. Parmesan on top adds a golden crust.
• Spicy kick: Add a small diced jalapeño or extra red pepper flakes to the filling.
• Air fryer method: Cook at 370°F (188°C) for 14–18 minutes, flipping halfway, until 165°F inside.
• Gluten-free breading: Lightly coat the outside with almond flour and paprika for a crisp crust before baking.

FAQ

How do I keep the filling from leaking out?

Use a proper pocket, not a slit through the breast.

Don’t overfill, and secure with toothpicks. Searing gently before baking helps set the outside, which reduces leaks.

Can I use chicken thighs instead?

Yes. Use boneless, skinless thighs and roll the filling inside like a roulade.

Secure with toothpicks and bake at 400°F until they reach 175°F for the best texture.

Is fresh spinach better than frozen?

Both work well. Fresh has a slightly brighter flavor; frozen is convenient and budget-friendly. If using frozen, thaw and squeeze very dry to avoid a watery filling.

What sides go best with this dish?

Roasted potatoes, lemon rice, quinoa, couscous, or a simple arugula salad pair nicely.

Steamed green beans or roasted carrots also work well.

Can I make this dairy-free?

Yes. Use a dairy-free feta alternative and skip the cream cheese or replace it with a cashew-based spread. Season the filling a bit more to boost flavor.

How do I know when the chicken is done?

Check with an instant-read thermometer at the thickest part.

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

Can I meal prep this?

Absolutely. Assemble and refrigerate up to 24 hours before baking, or cook fully and store portions for the week.

Reheat gently to keep it juicy.

Wrapping Up

Spinach and Feta Stuffed Chicken Breast is a straightforward recipe that tastes like something from a cozy bistro. It’s rich, savory, and balanced with fresh lemon and herbs. With just a few steps, you get juicy chicken and a creamy, flavorful filling that satisfies without being heavy.

Keep this one in your back pocket for weeknights, meal prep, or an easy dinner with friends. Simple, reliable, and always a hit.