Spinach and Feta Stuffed Chicken: A Flavorful Weeknight Favorite

There’s something magical about a dish that feels fancy but comes together effortlessly—like this Spinach and Feta Stuffed Chicken. Whether you’re trying to impress dinner guests or simply treating yourself to a cozy weeknight meal, this recipe delivers big flavors with minimal fuss. The tender chicken, creamy feta, and vibrant spinach create a harmony of textures and tastes that’ll have everyone asking for seconds.

I first discovered this recipe during a busy season when I needed quick, satisfying meals that didn’t skimp on flavor. Stuffed chicken sounded intimidating at first, but once I tried it, I realized how forgiving and versatile it is. Plus, it’s a fantastic way to sneak in some greens (hello, spinach!) without anyone noticing. If you’ve ever stared blankly into your fridge wondering what to make, this dish is your answer—simple, wholesome, and downright delicious.

Why You’ll Love Spinach and Feta Stuffed Chicken

This recipe is a winner for so many reasons. Here’s why it’s become a staple in my kitchen:

• Protein-packed: Chicken breasts are lean and filling, making this a great post-workout meal.
• Hidden veggies: Spinach adds nutrients without overpowering the dish—perfect for picky eaters.
• Easy to customize: Swap feta for goat cheese or add sun-dried tomatoes for extra depth.
• Meal-prep friendly: Make ahead and reheat for lunches or dinners throughout the week.

How to Make Spinach and Feta Stuffed Chicken

This dish comes together in just a few simple steps. Here’s what you’ll need:

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the spinach, feta, garlic, and oregano.
3. Cut a pocket into each chicken breast, being careful not to slice all the way through.
4. Stuff each breast with the spinach-feta mixture and secure with toothpicks.
5. Season the outside with salt and pepper.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden.
7. Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches 165°F internally.
8. Let rest for 5 minutes before serving.

Tips for the Best Stuffed Chicken

Here are a few tricks I’ve learned along the way to make this dish foolproof:

• Pound it out: If your chicken breasts are thick, gently pound them to an even thickness for even cooking.
• Don’t overstuff: Too much filling can cause leaks—aim for about 2 tbsp per breast.
• Use fresh spinach: Frozen spinach works in a pinch, but fresh gives the best texture.
• Try air frying: For a crispier finish, cook at 375°F in an air fryer for 15–18 minutes.

Pair this dish with a simple garlic parmesan roasted potatoes or a light Mediterranean cucumber salad for a complete meal.

Variations to Try

One of the best things about this recipe is how adaptable it is. Here are a few fun twists:

• Mediterranean style: Add kalamata olives and sun-dried tomatoes to the filling.
• Creamy version: Mix a spoonful of cream cheese into the feta for extra richness.
• Spicy kick: Stir in a pinch of red pepper flakes or a dash of hot sauce.

For more stuffed chicken ideas, check out Food Network’s creative variations.

There you have it—a dish that’s as versatile as it is delicious. Whether you’re cooking for one or feeding a crowd, this Spinach and Feta Stuffed Chicken is sure to become a go-to in your recipe rotation. For more easy dinner inspiration, try my one-pan lemon garlic salmon or browse Allrecipes’ dinner ideas. Happy cooking!