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

This is one of those meals that looks fancy but comes together with everyday ingredients. Juicy chicken, a creamy spinach and feta filling, and a golden sear make it feel special without extra fuss. It’s great for weeknights and impressive enough for guests.

Pair it with a fresh salad, roasted potatoes, or simple rice, and you have a balanced plate. If you like bold flavor with minimal effort, this recipe will quickly become a favorite.

Spinach & 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

  

• Chicken breasts: 4 medium, boneless and skinless
• Fresh spinach: 5–6 cups loosely packed (or 10 oz frozen, thawed and squeezed dry)
• Feta cheese: 4–6 oz, crumbled
• Cream cheese: 2 oz, softened (optional for extra creaminess)
• Garlic: 2–3 cloves, minced
• Olive oil: 2–3 tablespoons
• Lemon: 1 (zest and juice)
• Dried oregano or Italian seasoning: 1 teaspoon
• Smoked paprika: 1/2 teaspoon (optional, for color and depth)
• Salt and black pepper: to taste
• Toothpicks or kitchen twine: for securing

Instructions

 

• Prep the chicken: Pat the chicken breasts dry. With a sharp knife, slice a pocket into the thickest side of each breast, keeping the other side intact. Sprinkle the outside with salt, pepper, oregano, and paprika.
• Cook the spinach: Heat 1 tablespoon olive oil in a skillet over medium. Add garlic and cook 30 seconds until fragrant. Add spinach and sauté until wilted. If using frozen spinach, skip sautéing and just mix it with the garlic off heat after warming the garlic briefly.
• Make the filling: In a bowl, combine spinach, feta, cream cheese (if using), lemon zest, and a squeeze of lemon juice. Add a pinch of pepper. Taste and adjust—remember feta is salty, so you may not need extra salt.
• Stuff the chicken: Spoon the filling evenly into each pocket. Don’t overpack. Secure the opening with toothpicks or tie gently with twine.
• Pan-sear for color: Heat 1–2 tablespoons olive oil in a large oven-safe skillet over medium-high. Sear the chicken 2–3 minutes per side until lightly golden.
• Finish in the oven: Transfer the skillet to a 375°F (190°C) oven and bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
• Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Squeeze on a touch more lemon juice and slice. Serve with roasted vegetables, couscous, rice, or a crisp salad.

What Makes This Special

This dish brings together a few ingredients that naturally love each other. The saltiness of feta balances the mellow spinach, while garlic and lemon brighten everything up.

When tucked into chicken, the filling keeps the meat moist and adds a creamy, savory bite in every slice. It’s also flexible: you can make it ahead, bake it in the oven, or finish it on the stovetop. Plus, the ingredients are easy to find and budget-friendly.

Shopping List

• Chicken breasts: 4 medium, boneless and skinless
• Fresh spinach: 5–6 cups loosely packed (or 10 oz frozen, thawed and squeezed dry)
• Feta cheese: 4–6 oz, crumbled
• Cream cheese: 2 oz, softened (optional for extra creaminess)
• Garlic: 2–3 cloves, minced
• Olive oil: 2–3 tablespoons
• Lemon: 1 (zest and juice)
• Dried oregano or Italian seasoning: 1 teaspoon
• Smoked paprika: 1/2 teaspoon (optional, for color and depth)
• Salt and black pepper: to taste
• Toothpicks or kitchen twine: for securing

Instructions

1. Prep the chicken: Pat the chicken breasts dry.

   With a sharp knife, slice a pocket into the thickest side of each breast, keeping the other side intact. Sprinkle the outside with salt, pepper, oregano, and paprika.

2. Cook the spinach: Heat 1 tablespoon olive oil in a skillet over medium. Add garlic and cook 30 seconds until fragrant.

   Add spinach and sauté until wilted. If using frozen spinach, skip sautéing and just mix it with the garlic off heat after warming the garlic briefly.

3. Make the filling: In a bowl, combine spinach, feta, cream cheese (if using), lemon zest, and a squeeze of lemon juice. Add a pinch of pepper.

   Taste and adjust—remember feta is salty, so you may not need extra salt.

4. Stuff the chicken: Spoon the filling evenly into each pocket. Don’t overpack. Secure the opening with toothpicks or tie gently with twine.
5. Pan-sear for color: Heat 1–2 tablespoons olive oil in a large oven-safe skillet over medium-high.

   Sear the chicken 2–3 minutes per side until lightly golden.

6. Finish in the oven: Transfer the skillet to a 375°F (190°C) oven and bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
7. Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Squeeze on a touch more lemon juice and slice.

   Serve with roasted vegetables, couscous, rice, or a crisp salad.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Reheat: Warm gently at 300°F (150°C) for 10–15 minutes or microwave in 30-second bursts, covered, to avoid drying out.
• Freeze: Freeze cooked and cooled chicken tightly wrapped for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead: Assemble the stuffed breasts up to 24 hours in advance. Keep covered in the fridge, then sear and bake when ready.

Health Benefits

This recipe leans high in protein while keeping carbs low, making it a good fit for many eating styles.

Spinach adds fiber, vitamin K, folate, and iron, while the lemon brings a bit of vitamin C to help with iron absorption. Feta offers calcium and protein with a punch of flavor, so a small amount goes a long way. Using olive oil keeps the fats heart-friendly, and baking instead of deep frying keeps the meal lighter.

Pitfalls to Watch Out For

• Overstuffing the pockets: Too much filling can cause tearing or leakage.

  If you have extra, bake it in a small ramekin alongside the chicken.

• Skipping the squeeze: If using frozen spinach, wring out the water well. Excess moisture makes the filling runny and the chicken soggy.
• Underseasoning the exterior: The filling is flavorful, but the chicken still needs salt, pepper, and spices on the outside.
• Overcooking: Dry chicken is usually from going past 165°F. Use a thermometer and rest the meat to keep it juicy.
• Loose seals: Forgetting toothpicks or twine can lead to filling spills.

  Secure gently and remove before serving.

Variations You Can Try

• Mediterranean twist: Add chopped sun-dried tomatoes, olives, and a pinch of red pepper flakes to the filling.
• Herby cream filling: Swap feta for goat cheese, and stir in chopped basil, dill, or parsley.
• Mushroom lovers: Sauté mushrooms with the spinach for a meatier, earthy flavor.
• Dairy-light version: Use reduced-fat feta and skip cream cheese. Add a spoon of Greek yogurt for creaminess.
• Grill finish: After searing, finish on indirect heat on the grill with the lid closed until cooked through for a smoky note.
• Sheet pan meal: Bake the stuffed chicken on a tray with baby potatoes and green beans for a one-pan dinner.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Use large, boneless, skinless thighs.

Spread the filling in the center, fold over, and secure. Cooking time is similar but check for 165°F to be sure.

What if I don’t have feta?

Goat cheese, ricotta mixed with Parmesan, or even cream cheese with a bit of salt can work. Feta brings a briny kick, so add a few chopped olives or capers if you want that same punch.

Do I have to sear before baking?

No, but searing builds flavor and color.

If you skip it, bake at 400°F (205°C) for a slightly shorter time and brush with a little oil for browning.

How do I keep the filling from leaking out?

Create a deep pocket without cutting through, don’t overfill, and secure the opening. Also, make sure the filling isn’t watery—squeeze the spinach well.

Can I make this gluten-free or low-carb?

It’s naturally gluten-free and low-carb as written. Just double-check your seasonings and feta to ensure they’re certified gluten-free if needed.

What sides go best with this?

Try lemony roasted potatoes, herbed rice, couscous, or a simple cucumber-tomato salad.

Steamed asparagus or roasted broccoli also pair nicely.

Can I cook it entirely on the stovetop?

Yes. Sear over medium heat, then lower the heat and cover the skillet. Cook gently until the chicken reaches 165°F, flipping once if needed.

Wrapping Up

Spinach & Feta Stuffed Chicken Breast is the kind of recipe that feels both easy and elevated.

It uses simple ingredients, cooks in under an hour, and always delivers big flavor. Keep it in your rotation for busy nights, casual dinners, or when you want something satisfying without extra fuss. Once you make it, you’ll find plenty of ways to make it your own.