Spinach & Feta Stuffed Chicken Breast – Juicy, Flavor-Packed Dinner
This is the kind of weeknight dinner that tastes like you put in way more effort than you did. Tender chicken breasts are filled with a creamy spinach and feta mixture, then baked until juicy and golden. The result is salty, garlicky, and satisfying without feeling heavy.
It’s a simple recipe with fresh flavors and a short ingredient list. Serve it with a side salad, rice, or roasted potatoes, and you’ve got a balanced meal everyone can get behind.
Ingredients
Method
- 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.
- Make the filling: In a bowl, combine spinach, garlic, feta, cream cheese or Greek yogurt, lemon zest, lemon juice, and herbs if using. Add a pinch of salt and pepper. Mix until creamy and evenly combined.
- Season the chicken: Pat the chicken breasts dry. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning on both sides.
- Cut a pocket: Place a chicken breast flat on a board. Using a sharp knife, slice horizontally into the thickest side to create a deep pocket, stopping about 1/2 inch from the opposite edge. Repeat with the rest.
- Stuff securely: Spoon the spinach-feta mixture into each pocket, dividing evenly. Don’t overfill. Secure the opening with 2–3 toothpicks to keep the filling inside.
- Sear (optional but recommended): Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear the chicken 2–3 minutes per side until lightly golden. This boosts flavor and texture.
- Bake: Transfer the chicken to the prepared baking dish (or keep it in the oven-safe skillet). Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the chicken rest for 5 minutes to keep it juicy. Remove toothpicks and slice. Spoon any pan juices over the top.
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What Makes This Recipe So Good
- Big flavors, minimal effort: The feta brings tang and salt, while garlic and lemon brighten everything up. You assemble, bake, and you’re done.
- Reliable texture: Baking keeps the chicken moist, and the spinach filling adds creaminess without sauce.
- Versatile: It works for family dinners or a special night in.
It also pairs well with simple sides you already have.
- Meal-prep friendly: You can stuff the chicken ahead of time and bake when you’re ready.
- Balanced nutrition: You get lean protein plus veggies and healthy fats in one tidy package.
What You’ll Need
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tablespoon olive oil, plus extra for the pan
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning or dried oregano
- 2 cups fresh baby spinach, chopped (or 1 cup frozen, thawed and well squeezed)
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons cream cheese or Greek yogurt (for creaminess)
- Zest of 1/2 lemon, plus 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley or dill (optional but great)
- Toothpicks or kitchen twine (to secure)
Instructions
- 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.
- Make the filling: In a bowl, combine spinach, garlic, feta, cream cheese or Greek yogurt, lemon zest, lemon juice, and herbs if using. Add a pinch of salt and pepper.
Mix until creamy and evenly combined.
- Season the chicken: Pat the chicken breasts dry. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning on both sides.
- Cut a pocket: Place a chicken breast flat on a board.
Using a sharp knife, slice horizontally into the thickest side to create a deep pocket, stopping about 1/2 inch from the opposite edge. Repeat with the rest.
- Stuff securely: Spoon the spinach-feta mixture into each pocket, dividing evenly. Don’t overfill.
Secure the opening with 2–3 toothpicks to keep the filling inside.
- Sear (optional but recommended): Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear the chicken 2–3 minutes per side until lightly golden. This boosts flavor and texture.
- Bake: Transfer the chicken to the prepared baking dish (or keep it in the oven-safe skillet).
Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the chicken rest for 5 minutes to keep it juicy. Remove toothpicks and slice. Spoon any pan juices over the top.
How to Store
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a 300°F (150°C) oven for 10–12 minutes or in the microwave at 50% power in short bursts.
Add a splash of broth to keep it moist.
- Freeze: Freeze cooked and cooled stuffed chicken for up to 2 months. Wrap tightly, then place in a freezer bag. Thaw overnight in the fridge before reheating.
- Prep ahead: Assemble unbaked chicken up to 24 hours ahead.
Cover and refrigerate. Bake straight from the fridge, adding a couple of extra minutes.
Benefits of This Recipe
- High in protein, lower in carbs: Great for balanced eating without feeling deprived.
- Built-in vegetables: Spinach adds iron, fiber, and vitamins in a way that tastes indulgent.
- Mediterranean-inspired flavors: Lemon, herbs, and feta keep it bright and satisfying.
- Family-friendly: Familiar flavors and a mild profile suit most tastes.
- Flexible for sides: Works with grains, greens, or roasted veggies you already love.
Pitfalls to Watch Out For
- Overcooking: Dry chicken is the main risk. Use a thermometer and pull at 165°F.
- Watery filling: If using frozen spinach, squeeze it very well.
Excess water can make the filling runny.
- Overstuffing: Too much filling causes leaks and uneven cooking. Leave a bit of space in the pocket.
- Underseasoning: Feta is salty, but the chicken still needs salt, pepper, and herbs for full flavor.
- Skipping rest time: Resting keeps juices inside. Don’t slice immediately.
Recipe Variations
- Mozzarella + Sun-Dried Tomato: Swap feta for shredded mozzarella and add chopped sun-dried tomatoes and basil.
- Goat Cheese + Artichoke: Replace feta with soft goat cheese and add chopped artichoke hearts for a creamy, tangy twist.
- Mushroom Spinach: Sauté finely chopped mushrooms with garlic, cool, then mix into the filling for extra umami.
- Spicy Kick: Add red pepper flakes or a pinch of Aleppo pepper to the filling.
- Dairy-Light: Use reduced-fat feta and Greek yogurt instead of cream cheese.
It stays creamy with fewer calories.
- Grill It: Sear on a grill over medium heat 4–5 minutes per side, then finish on indirect heat until 165°F.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Use large, boneless, skinless thighs. Roll the filling inside and secure with toothpicks.
Sear, then bake until they reach 175°F for best texture.
Do I need to cook the spinach first?
Not if you’re using fresh chopped baby spinach and baking the chicken. It will wilt as it cooks. If using frozen, thaw and squeeze very well to remove moisture.
How do I prevent the filling from leaking out?
Don’t overfill, and secure the opening with toothpicks.
Searing gently and baking seam-side up also helps. If a little leaks, it’s fine—just spoon it back over when serving.
What sides go well with this?
Try lemony rice, roasted potatoes, or quinoa. A crisp salad, sautéed green beans, or roasted broccoli also pair nicely with the tangy feta.
Can I make this gluten-free?
It’s naturally gluten-free as written.
Just ensure your seasonings and feta are certified gluten-free if needed.
How can I tell if it’s done without drying it out?
Use an instant-read thermometer. Pull the chicken when it reaches 165°F in the thickest part. Rest 5 minutes to let juices settle.
What can I use instead of feta?
Goat cheese, ricotta salata, or a mix of ricotta and Parmesan all work.
Adjust salt, because feta is saltier than these options.
Wrapping Up
Spinach & Feta Stuffed Chicken Breast is a reliable go-to when you want something tasty, balanced, and easy. The filling is creamy and bright, the chicken stays juicy, and the whole dish feels a little special. Keep a bag of spinach and a block of feta on hand, and this dinner is always within reach.
With a few simple steps and smart seasoning, you’ll have a plate that looks and tastes restaurant-worthy—without the fuss.
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