Spinach Feta Stuffed Chicken Breast
Tender chicken breasts are stuffed with a savory mixture of sautéed spinach, crumbled feta cheese, garlic, and herbs. This dish is packed with flavor, high in protein, and makes a perfect weeknight dinner with a Mediterranean flair.
Total Time: 40 minutes
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
Salt and pepper to taste
1 tbsp olive oil
For the Spinach Feta Filling:
1 tbsp olive oil
2 cloves garlic, minced
3 cups fresh baby spinach (or 1½ cups cooked)
⅔ cup crumbled feta cheese
2 tbsp cream cheese
1 tbsp chopped fresh dill (or ½ tsp dried)
1 tbsp chopped parsley
Salt and pepper to taste
Instructions:
Prepare the Filling:
In a skillet, heat 1 tbsp olive oil over medium heat.
Add garlic and cook for 30 seconds.
Add spinach and sauté until wilted (2–3 minutes). Remove from heat.
Let it cool slightly, then mix in feta, cream cheese (if using), dill, parsley, salt, and pepper.
Prep the Chicken:
Pat chicken dry. Slice a pocket into the side of each breast (don’t cut all the way through).
Season both sides of the chicken with garlic powder, onion powder, oregano, salt, and pepper.
Stuff and Secure:
Stuff each chicken breast with the spinach-feta filling.
Secure with toothpicks if needed to keep the filling inside.
Cook:
Preheat oven to 375°F (190°C).
In an oven-safe skillet, heat 1 tbsp olive oil over medium-high heat.
Sear stuffed chicken breasts for 3–4 minutes per side until golden brown.
Transfer skillet to oven and bake for 15–18 minutes, or until internal temp reaches 165°F (74°C).
Serve:
Let rest 5 minutes. Remove toothpicks, slice, and serve.
Notes & Tips:
You can add sun-dried tomatoes or chopped olives to the filling for extra flavor.
For a lighter version, skip the cream cheese.
Works great with chicken thighs too — just reduce baking time slightly.
Frequently Asked Questions
Q: Can I make it ahead?
A: Yes, stuff and refrigerate the chicken up to 1 day in advance. Let come to room temp before cooking.
Q: What goes well with this?
A: Serve with lemon herb rice, quinoa salad, or roasted vegetables.
Q: Can I grill instead of bake?
A: Yes! Sear the chicken on a grill pan, then finish on indirect heat on a grill for 10–15 minutes until cooked through.
Nutritional Information:
Calories: 360
Protein: 42g
Fat: 18g
Carbs: 4g
Fiber: 1g
Sugar: 1g
Sodium: 570mg