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Spinach & Feta Stuffed Chicken Breast - Simple, Juicy, and Flavorful

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tablespoon olive oil (plus more for the pan)
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 4 cups fresh spinach (or 1 cup frozen spinach, thawed and well-drained)
  • 1/2 small onion, finely chopped (optional but adds sweetness)
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons cream cheese or Greek yogurt (for creaminess)
  • 1 tablespoon lemon zest (plus lemon wedges for serving)
  • Red pepper flakes (a pinch, optional)
  • Toothpicks or kitchen twine (to secure the chicken)

Method
 

  1. Prep the chicken: Pat chicken breasts dry. Use a sharp knife to slice a pocket into the side of each breast, keeping the other side intact. Season the outside with 1/2 teaspoon salt, pepper, garlic powder, and oregano.
  2. Sauté the aromatics: Heat a drizzle of olive oil in a skillet over medium. Add the onion (if using) and cook 2–3 minutes until soft. Add spinach and cook until wilted, about 1–2 minutes. If using frozen spinach, just warm it through.
  3. Make the filling: Transfer the spinach mixture to a bowl. Stir in feta, cream cheese or Greek yogurt, lemon zest, a pinch of red pepper flakes, and the remaining 1/2 teaspoon salt. Taste and adjust seasoning.
  4. Stuff the chicken: Spoon the filling evenly into each pocket. Don’t overfill. Secure the opening with toothpicks to keep the stuffing inside.
  5. Sear for flavor (optional but recommended): Heat a tablespoon of olive oil in an oven-safe skillet over medium-high. Sear the chicken 2–3 minutes per side until golden.
  6. Bake: Transfer the skillet to a 375°F (190°C) oven and bake 15–20 minutes, or until the thickest part reaches 165°F (74°C). If you skipped searing, bake 22–25 minutes on a greased sheet pan.
  7. Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Squeeze with lemon and serve with your favorite sides.