Spinach and Feta Stuffed Chicken: A Flavorful Weeknight Wonder
There’s something magical about a dish that feels fancy but is secretly easy to pull off—especially on a busy weeknight. That’s exactly what this Spinach and Feta Stuffed Chicken delivers. With juicy chicken breasts stuffed with creamy feta, garlicky spinach, and a hint of lemon, it’s a meal that tastes like you spent hours in the kitchen (when really, it comes together in under 30 minutes). Whether you’re cooking for your family or hosting a last-minute dinner party, this recipe is a lifesaver.
I first discovered this dish during a chaotic week when my fridge was nearly empty except for a block of feta, a bag of spinach, and some chicken breasts. Desperation led to experimentation, and voilà—a new family favorite was born. Now, it’s my go-to when I need a meal that’s both nourishing and indulgent. Plus, it pairs beautifully with a simple side salad or roasted potatoes. If you love dishes that are as versatile as they are delicious, you’ll adore this one.
Why You’ll Love This Spinach and Feta Stuffed Chicken
This recipe checks all the boxes: quick, healthy, and packed with flavor. Here’s why it’s a winner:
- Protein-packed: Chicken breasts are lean and filling, making this dish satisfying without being heavy.
- Veggie-loaded: Spinach adds a boost of iron and vitamins, sneaking in greens effortlessly.
- Easy to customize: Swap feta for goat cheese or add sun-dried tomatoes for extra zing.
- Meal-prep friendly: Make a batch ahead and reheat for lunches or dinners all week.
How to Make Spinach and Feta Stuffed Chicken
This recipe is straightforward, but a few tips ensure perfection every time:
- Butterfly the chicken: Slice each breast horizontally, leaving one edge intact to create a pocket.
- Sauté the filling: Cook spinach with garlic and olive oil until wilted, then mix with crumbled feta.
- Stuff and sear: Fill each chicken breast, secure with toothpicks, and pan-sear until golden.
- Finish in the oven: Bake until the chicken reaches 165°F for juicy, tender results.
Recipe Tips for Success
Want to take this dish to the next level? Try these tricks:
- Add a sprinkle of red pepper flakes for a subtle kick.
- Use kitchen twine instead of toothpicks for easier slicing.
- Let the chicken rest for 5 minutes before cutting to lock in juices.
Serving Suggestions
Pair this stuffed chicken with:
- A crisp Greek salad for a Mediterranean twist.
- Garlic mashed potatoes or roasted vegetables for a cozy meal.
- A drizzle of balsamic glaze for extra depth.
Frequently Asked Questions
Can I use frozen spinach? Yes! Thaw and squeeze out excess water before using.
How do I store leftovers? Keep in an airtight container for up to 3 days; reheat gently in the oven.
Can I grill this stuffed chicken? Absolutely—just secure the filling well and cook over medium heat.
What’s a good feta substitute? Goat cheese or ricotta work beautifully.
How do I prevent the filling from leaking? Don’t overstuff, and seal the edges tightly.
Is this recipe gluten-free? Yes, as long as you skip breadcrumbs (or use a GF version).
There you have it—a dish that’s as fun to make as it is to eat. Whether you’re a seasoned cook or just starting out, this Spinach and Feta Stuffed Chicken is sure to impress. For more easy dinner ideas, check out my weeknight meal roundup. Happy cooking!
PrintSpinach and Feta Stuffed Chicken
Description
A delicious and healthy dish featuring tender chicken breasts stuffed with a creamy spinach and feta filling, baked to perfection. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients
For the Crust:
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- For the Filling:
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, Parmesan cheese, oregano, garlic powder, and red pepper flakes (if using). Mix well until fully combined.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach and feta mixture, then secure the opening with toothpicks if needed.
- Rub the outside of each chicken breast with olive oil, then season with salt, black pepper, and garlic powder.
- Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
For extra flavor, you can add sun-dried tomatoes or roasted red peppers to the filling. If you prefer a crispier exterior, broil the chicken for the last 2-3 minutes of cooking.
