Spinach and Feta Stuffed Chicken: A Flavorful Dinner You’ll Love
There’s something magical about a dish that feels fancy but is secretly easy to make. Spinach and Feta Stuffed Chicken is exactly that—a restaurant-worthy meal you can whip up on a busy weeknight without breaking a sweat. The combination of tender chicken, creamy feta, and earthy spinach creates a harmony of flavors that’s hard to resist. Plus, it’s a fantastic way to sneak in some greens for picky eaters (we won’t tell if you don’t!).
I first discovered this recipe when I needed a quick yet impressive dish for a last-minute dinner party. My friend, who’s a self-proclaimed “chicken skeptic,” took one bite and immediately asked for the recipe. That’s the power of this dish—it turns even the simplest ingredients into something extraordinary. Whether you’re cooking for family, friends, or just treating yourself, this Spinach and Feta Stuffed Chicken is a guaranteed crowd-pleaser. And the best part? It pairs beautifully with just about anything, from roasted potatoes to a crisp salad.
Why You’ll Love This Spinach and Feta Stuffed Chicken
This dish is more than just delicious—it’s versatile, nutritious, and surprisingly simple. Here’s why it’s a must-try:
- Quick & Easy: Ready in under 40 minutes, perfect for busy nights.
- Healthy & Balanced: Packed with protein from the chicken and nutrients from spinach.
- Impressive Presentation: Looks gourmet without the fuss.
- Customizable: Swap feta for goat cheese or add sun-dried tomatoes for extra flavor.
How to Make Spinach and Feta Stuffed Chicken
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
Step-by-Step Instructions
- Prep the Chicken: Butterfly each chicken breast by slicing horizontally, leaving one edge intact.
- Make the Filling: In a bowl, mix spinach, feta, garlic, salt, pepper, and oregano.
- Stuff & Secure: Spoon the filling into each chicken breast, then seal with toothpicks.
- Cook: Heat olive oil in a skillet over medium heat. Sear chicken for 6–7 minutes per side, until golden and cooked through.
- Rest & Serve: Let the chicken rest for 5 minutes before slicing. Enjoy!
Tips for the Best Stuffed Chicken
Want to take this dish to the next level? Try these pro tips:
- Pound the Chicken: For even cooking, lightly pound the breasts to an even thickness.
- Use Fresh Spinach: Frozen spinach works, but fresh gives a brighter flavor and better texture.
- Add a Sauce: Drizzle with a lemon garlic sauce or a creamy pan sauce for extra richness.
Pairing Suggestions
This stuffed chicken is delicious on its own, but here are some sides to complete the meal:
- Garlic Herb Roasted Potatoes
- A simple Mediterranean Cucumber Salad
- Steamed asparagus or green beans
Frequently Asked Questions
Can I use frozen spinach for stuffed chicken?
Yes, but make sure to thaw and squeeze out all excess water to avoid a soggy filling.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (75°C) when checked with a meat thermometer.
Can I bake this instead of pan-searing?
Absolutely! Bake at 375°F (190°C) for 25–30 minutes until cooked through.
What can I substitute for feta cheese?
Goat cheese, ricotta, or even cream cheese work well for a different flavor profile.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Can I prepare this ahead of time?
Yes! Assemble the stuffed chicken, cover, and refrigerate for up to 24 hours before cooking.
There you have it—a foolproof recipe for Spinach and Feta Stuffed Chicken that’s as enjoyable to make as it is to eat. Whether you’re cooking for a special occasion or just craving a cozy, flavorful meal, this dish delivers every time. Don’t be surprised if it becomes a regular in your dinner rotation—it’s just that good. Happy cooking!
PrintSpinach and Feta Stuffed Chicken
Description
Juicy chicken breasts stuffed with a creamy spinach and feta filling, baked to perfection. This dish is elegant yet simple, perfect for weeknight dinners or special occasions.
Ingredients
For the Crust:
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- For the filling:
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- For garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a bowl, mix together spinach, feta cheese, cream cheese, garlic, red pepper flakes, and salt to make the filling.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if needed.
- Season the outside of the chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh parsley and serve with lemon wedges.
Notes
For extra flavor, you can add sun-dried tomatoes or olives to the filling. Make sure to let the chicken rest for 5 minutes before slicing to keep the juices inside.
