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

This is one of those recipes that feels a little fancy but is easy enough for a weeknight. Tender chicken breasts are filled with garlicky spinach and creamy feta, then baked until juicy. It smells amazing while it cooks and slices beautifully at the table.

Serve it with a simple salad, rice, or roasted potatoes, and you’ve got a complete meal. If you’re cooking for guests, this dish looks impressive without a lot of effort.

What Makes This Special

This recipe is all about balance. The chicken stays moist thanks to the filling, while the feta adds a salty, savory bite.

Spinach brings freshness and color, and a hint of lemon brightens everything up. It’s a reliable, go-to dish that works for meal prep, weeknights, or date nights. Best of all, it uses everyday ingredients and doesn’t require tricky techniques.

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 tablespoon olive oil, plus more for drizzling
• 2 cups fresh spinach (packed), roughly chopped
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tablespoons cream cheese or Greek yogurt (optional, for creaminess)
• 1 tablespoon lemon juice (plus extra wedges for serving)
• 1/2 teaspoon dried oregano or Italian seasoning
• Salt and black pepper, to taste
• 1/2 teaspoon smoked paprika or sweet paprika (optional)
• Toothpicks or kitchen twine, for securing

Step-by-Step 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.

2. Sauté the spinach. Warm 1 tablespoon olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, then add the chopped spinach. Stir until wilted, 1–2 minutes.

   Remove from heat and let it cool slightly.

3. Make the filling. In a bowl, combine the wilted spinach, feta, cream cheese or Greek yogurt (if using), lemon juice, oregano, and a pinch of salt and pepper. Taste and adjust seasoning. The mixture should be creamy and well-seasoned.
4. Butterfly the chicken. Place a chicken breast on a cutting board.

   Holding your knife parallel to the board, slice horizontally to create a pocket, stopping about 1/2 inch from the edge. Don’t cut all the way through. Repeat with the remaining breasts.
5. Season the chicken. Pat the chicken dry with paper towels.

   Sprinkle both sides with salt, pepper, and paprika if using.

6. Stuff and secure. Spoon the spinach-feta mixture into each pocket, dividing it evenly. Don’t overfill. Secure the edges with toothpicks or tie with kitchen twine so the filling stays inside.
7. Sear for extra flavor (optional but recommended). Heat a drizzle of olive oil in the same skillet over medium-high heat.

   Sear the stuffed chicken 2 minutes per side until lightly golden. Transfer to the prepared baking dish.

8. Bake to juicy perfection. Bake for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing to keep it juicy.
9. Finish and serve. Squeeze a little fresh lemon over the top.

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

Keeping It Fresh

Stuffed chicken holds up well for meal prep. Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a 300°F (150°C) oven, covered, for 10–12 minutes to avoid drying it out.

If microwaving, cover and heat in short bursts, then rest for a minute to let the juices redistribute.

You can also freeze the stuffed, uncooked chicken. Wrap each breast tightly and freeze for up to 2 months. Thaw overnight in the fridge, then sear and bake as directed.

Cooked leftovers can be frozen too, but texture is better when frozen before baking.

Health Benefits

• Lean protein: Chicken breast is a high-protein, low-fat option that supports muscle health and keeps you full.
• Leafy greens: Spinach adds fiber, iron, and vitamins A and K, along with antioxidants.
• Calcium boost: Feta provides calcium and protein. A little goes a long way for flavor, so you don’t need much.
• Balanced meal: Pair with whole grains and vegetables for a well-rounded plate that delivers steady energy.

Common Mistakes to Avoid

• Overstuffing the chicken. Too much filling can cause leaks and uneven cooking. Aim for a snug, not bursting, pocket.
• Skipping seasoning. Season the chicken inside and out, not just the filling.

  Salt and pepper make a big difference.

• Cooking at too low a temperature. A hot oven helps set the juices and cooks the chicken evenly. Stick to around 400°F (200°C).
• Not letting it rest. A brief rest after baking keeps the meat juicy and easier to slice.
• Using watery spinach. If your spinach looks wet after wilting, squeeze out excess moisture so the filling isn’t soggy.

Recipe Variations

• Mediterranean twist: Add chopped sun-dried tomatoes, olives, and a pinch of red pepper flakes to the filling.
• Herb-forward: Mix in fresh parsley, dill, or basil for a bright, garden flavor.
• Low-lactose option: Swap feta for lactose-free feta or use a small amount of goat cheese, which many find easier to digest.
• Veggie boost: Add finely chopped sautéed mushrooms or artichoke hearts to stretch the filling and add umami.
• Grill it: After stuffing, sear on a grill over medium heat 3–4 minutes per side, then finish over indirect heat until done.
• Breadcrumb finish: Brush the tops with olive oil and sprinkle with seasoned breadcrumbs before baking for a crisp crust.

FAQ

How do I know when the chicken is fully cooked?

Use an instant-read thermometer inserted into the thickest part of the chicken (not the filling). It should read 165°F (74°C).

If you don’t have a thermometer, cut into the thickest part and check that the juices run clear and the meat is opaque.

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible with a clean towel. Measure about 3/4 cup tightly packed after squeezing to replace the fresh spinach.

What can I substitute for feta?

Goat cheese, ricotta salata, or a small amount of cream cheese with grated Parmesan works well.

Adjust salt, since feta is naturally salty.

How do I prevent the filling from leaking out?

Don’t overfill, and secure the opening with toothpicks or twine. A quick sear helps set the edges before baking. If a little leaks, don’t worry—spoon it back over when serving.

Can I make this ahead?

Yes.

Assemble the stuffed chicken up to 24 hours in advance, cover, and refrigerate. When ready, let it sit at room temperature for 15–20 minutes, then sear and bake as directed, adding a couple of extra minutes if needed.

What sides go best with this dish?

Try lemony roasted potatoes, a simple Greek salad, garlicky green beans, or couscous with herbs. Keep sides light to balance the creamy filling.

Do I need to brine the chicken?

It’s optional.

A quick 20-minute brine in salted water can make the meat more forgiving, but the filling already helps keep it moist. If you brine, rinse and pat dry before seasoning.

Is this recipe gluten-free?

Yes, as written. If you add breadcrumbs for a crust, choose a gluten-free version if needed.

Final Thoughts

Chicken Breast Stuffed with Spinach and Feta is the kind of recipe you’ll come back to again and again.

It’s simple, flavorful, and adaptable to what you have on hand. With a few basic steps and some fresh lemon, you can turn everyday ingredients into a satisfying meal. Keep it in your rotation for busy nights or casual dinner parties.

It delivers every time with very little fuss.