Spinach Feta Stuffed Chicken Breast

Name: Spinach Feta Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 cups fresh spinach, chopped; 1 cup feta cheese, crumbled; 1/2 cup cream cheese, softened; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; Olive oil for cooking

I love making Spinach Feta Stuffed Chicken Breast because it's not only delicious but also incredibly easy to prepare. Whenever I have guests over, this dish never fails to impress. The combination of tender chicken and a savory filling of spinach and feta creates a burst of flavor with each bite. Plus, it takes less than an hour from start to finish, making it perfect for a busy weeknight or a special occasion. Trust me, once you try it, you'll want to make it again and again!

Created by

Emmas

Last updated on 2026-02-06T15:10:27.288Z

When I first set out to create this recipe, I wanted something that would bring out the best flavors of chicken while keeping the prep time minimal. After several attempts, I learned that searing the chicken before baking helps to lock in moisture, resulting in a succulent dish that everyone enjoys. The fresh spinach and tangy feta give the filling a delightful taste that complements the chicken perfectly.

What truly makes this dish special is the contrast in textures. The crispy exterior of the chicken pairs beautifully with the creamy filling, creating a satisfying mouthful with every bite. Remember to let the stuffed chicken rest for a few minutes before slicing; this helps the juices redistribute and ensures each serving is moist and flavorful!

        Why You'll Love This Recipe
        Rich, savory filling packed with nutrients
Quick and easy preparation without sacrificing flavor
Impressive presentation that's perfect for entertaining

      

Understanding the Ingredients

The stars of this dish are the fresh spinach and feta cheese. Spinach not only adds color but is also rich in vitamins A and C, iron, and antioxidants. The feta cheese brings a creamy, tangy flavor that contrasts beautifully with the earthy spinach. For a variation, try using goat cheese for a different flavor profile or substitute fresh spinach with thawed frozen spinach. Just make sure to squeeze out excess moisture from the frozen spinach to prevent a watery filling.

The use of cream cheese in the filling helps bind the ingredients together while adding richness. If you're looking for a lighter option, consider using Greek yogurt or a lower-fat cream cheese alternative. This adjustment still maintains creaminess while reducing calorie content. The garlic and oregano enhance the filling's taste, bringing an aromatic quality that complements the chicken perfectly.

Tips for Perfectly Stuffed Chicken

When cutting pockets into the chicken breasts, aim for a depth of about 2-3 inches but be careful not to cut all the way through. This ensures a sturdy pocket able to hold the filling without spilling out during cooking. Use a flexible boning knife for better maneuverability. If you find the chicken breast too thick, consider gently pounding it to an even thickness with a meat mallet; this will help it cook evenly.

Securing the pockets with toothpicks is not just a precaution but can also improve presentation. Make sure to remove toothpicks before serving for safety. Additionally, if you're preparing this dish in advance, you can store the stuffed chicken in the fridge for up to 24 hours before cooking. Just remember to adjust cooking times as necessary since the chicken may need a few extra minutes if cooked straight from the fridge.

Ingredients

For the Stuffed Chicken

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1/2 cup cream cheese, softened
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for cooking

Make sure all ingredients are fresh for the best flavor!

Instructions

Prepare the Filling

In a bowl, combine the chopped spinach, feta cheese, cream cheese, garlic, oregano, salt, and pepper. Mix until well combined.

Prepare the Chicken

Using a sharp knife, carefully cut a pocket into each chicken breast. Stuff each pocket with the spinach and feta mixture, securing with toothpicks if necessary.

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.

Bake the Chicken

Transfer the seared chicken to a preheated oven at 375°F (190°C) and bake for 20-25 minutes until the chicken is cooked through and juices run clear.

Serve and Enjoy

Remove from the oven and let the chicken rest for a few minutes before slicing. Enjoy this delicious dish with your favorite sides!

Pair with a fresh salad or roasted vegetables for a complete meal!

Pro Tips

For added flavor, consider marinating the chicken in lemon juice and herbs for a couple of hours before prepping the filling. This extra step brings a bright taste you won’t regret.

Serving Suggestions

This Spinach Feta Stuffed Chicken pairs wonderfully with a crisp salad or roasted vegetables. Consider a simple arugula salad with a lemon vinaigrette to cut through the richness of the chicken. For a heartier side, roasted sweet potatoes or a wild rice pilaf can complement the flavors beautifully. I often serve mine with a side of garlic mashed potatoes, which makes for a comforting meal.

For a more substantial sauce, try drizzling the finished chicken with a light cream sauce or a tomato basil sauce just before serving. This adds moisture and an extra layer of flavor. Garnish with fresh herbs like parsley or basil to add freshness and a pop of color.

Make-Ahead and Storage Tips

If you're planning to make this dish ahead of time, you can stuff the chicken breasts and store them in an airtight container in the refrigerator for up to 24 hours. Just cover them with plastic wrap to prevent drying out. This makes them an excellent choice for meal prep. When you're ready to cook, simply follow the searing and baking steps. The chicken should be at room temperature before searing for even cooking.

Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. To keep the chicken moist, place a small dish of water in the oven while reheating. If you wish to freeze the stuffed chicken, wrap it tightly in plastic wrap and store in a freezer-safe container for up to three months. Thaw completely in the fridge before baking.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Make sure to thaw and drain it well to remove excess water before mixing it into the filling.

→ What can I substitute for feta cheese?

You can use goat cheese or ricotta cheese as alternatives, but the flavor will differ slightly from the original recipe.

→ How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced.

→ Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator until you're ready to stuff the chicken.