Spinach & Feta Stuffed Chicken Breast – Simple, Flavor-Packed Dinner

Spinach & Feta Stuffed Chicken Breast is one of those recipes that looks impressive but comes together with basic ingredients. Juicy chicken holds a creamy, garlicky spinach mixture with salty feta that melts just enough to feel indulgent. It’s the kind of meal you can make on a weeknight and still feel like you made something special.

The best part? It’s flexible, cooks in under an hour, and pairs well with whatever sides you have on hand. If you want a reliable, crowd-pleasing dinner, this is it.

What Makes This Special

This recipe strikes a perfect balance of comfort and freshness.

The spinach brings brightness, while the feta adds a tangy, savory kick that keeps each bite interesting. You get crisp edges on the outside of the chicken and a creamy center that feels restaurant-level without the fuss.

It’s also a great base recipe you can adapt. Add herbs, swap cheeses, or fold in sun-dried tomatoes if you like.

And because it bakes, you avoid the mess of constant stovetop flipping while still getting juicy results.

Shopping List

• Chicken breasts: 4 medium boneless, skinless
• Fresh spinach: 5–6 cups (about 5 oz), or 1 package frozen spinach (thawed and well-drained)
• Feta cheese: 3/4 cup, crumbled
• Cream cheese: 3 oz, softened (optional but recommended for creaminess)
• Garlic: 2–3 cloves, minced
• Olive oil: 2–3 tablespoons
• Lemon zest: 1 teaspoon, plus lemon wedges for serving
• Dried oregano: 1 teaspoon
• Smoked paprika: 1 teaspoon (or sweet paprika)
• Salt and black pepper: to taste
• Red pepper flakes: a pinch (optional, for heat)
• Toothpicks or kitchen twine: to secure the chicken

Instructions

1. Prep the oven and pan. Heat your oven to 400°F (200°C). Lightly oil a baking dish or line a sheet pan with parchment for easier cleanup.
2. Make the spinach filling. Warm 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.

   Add fresh spinach and a pinch of salt; sauté until wilted and most moisture evaporates, 2–3 minutes. If using frozen spinach, simply warm and dry it in the pan. Remove from heat and let cool slightly.

3. Mix the cheeses. In a bowl, combine feta, cream cheese, lemon zest, oregano, and a small pinch of red pepper flakes if using.

   Stir in the cooled spinach. Taste and adjust salt and pepper. The mixture should be well-seasoned and spreadable.

4. Prepare the chicken. Pat chicken breasts dry.

   With a sharp knife, cut a pocket horizontally into the thickest side of each breast, stopping about 1/2 inch from the edges. Don’t slice all the way through.

5. Season the chicken. Rub the outside with 1–2 tablespoons olive oil. Sprinkle generously with salt, pepper, and smoked paprika on both sides and inside the pocket for full flavor.
6. Stuff and secure. Spoon the spinach mixture evenly into the pockets.

   Don’t overfill—if any spills, tuck it back in. Secure the opening with toothpicks inserted horizontally, or tie with kitchen twine to keep the filling in place.

7. Sear for extra color (optional but great). Heat a skillet over medium-high with a drizzle of oil. Sear chicken 1–2 minutes per side just until lightly golden.

   Transfer to the prepared baking dish. If skipping this step, place the stuffed chicken directly on the baking sheet.

8. Bake. Cook for 18–25 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). Juices should run clear.
9. Rest and serve. Let chicken rest 5 minutes.

   Remove toothpicks or twine. Squeeze with a little fresh lemon, then slice or serve whole. Pair with roasted potatoes, a simple salad, or rice.

How to Store

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days.

Reheat gently in a 300°F (150°C) oven for 10–12 minutes, or microwave in short bursts. If microwaving, slice the chicken first so it warms evenly without drying out.

To freeze, wrap each cooked breast tightly and place in a freezer-safe bag. Freeze up to 2 months.

Thaw overnight in the fridge before reheating. Note: the texture of the filling stays creamy, but feta can become slightly crumbly after freezing—that’s normal.

Benefits of This Recipe

• Balanced nutrition: Lean protein from chicken with fiber and iron from spinach.
• Big flavor, minimal fuss: Pantry spices and feta do most of the heavy lifting.
• Meal-prep friendly: Holds well for several days and reheats nicely.
• Customizable: Swap cheeses or add-ins based on what you have.
• Family-approved: Mild enough for kids, bold enough for adults.

What Not to Do

• Don’t skip drying the chicken. Excess moisture prevents browning and dilutes seasoning.
• Don’t overstuff. Too much filling will leak out and can cause uneven cooking.
• Don’t under-season. Season both the outside and inside of the pocket for full flavor.
• Don’t overcook. Use a thermometer and pull at 165°F (74°C) to keep it juicy.
• Don’t forget to secure the opening. Toothpicks or twine help keep the filling contained.

Alternatives

• Cheese swaps: Use goat cheese for a tangy, creamy filling or ricotta for a milder version. Add a handful of shredded mozzarella for extra melt.
• Greens: Try kale (finely chopped and sautéed) or Swiss chard.

  Just cook until tender and dry off any extra moisture.

• Flavor boosters: Stir in chopped sun-dried tomatoes, olives, or fresh herbs like dill, parsley, or basil.
• Cooking methods: Pan-sear and finish in the oven for a crisp edge, or air-fry at 375°F (190°C) for 14–18 minutes, flipping once, until 165°F.
• Protein swap: Use boneless, skinless thighs (pound and roll around the filling), or try turkey cutlets for a leaner option. Adjust cook time as needed.
• Low-dairy option: Skip cream cheese and use more spinach, plus a splash of olive oil. Try lactose-free feta if needed.

FAQ

Can I make this ahead?

Yes.

Stuff the chicken up to a day in advance, cover, and refrigerate. Bring to room temp for 15–20 minutes before baking, and add a couple of extra minutes to the cook time if needed.

What if I don’t have toothpicks?

Use short pieces of kitchen twine to tie the chicken closed, or place the stuffed side facing up and snug the breasts together in the pan so the filling stays put.

How do I keep the filling from leaking?

Dry the spinach well, don’t overfill, and secure the opening. If a little leaks out, it will crisp on the pan and still taste great.

Can I use frozen spinach?

Absolutely.

Thaw completely and squeeze out as much water as you can with a clean towel. Measure after draining so you don’t add too much moisture.

What sides go best with this?

Roasted potatoes, lemony green beans, a simple arugula salad, or herbed rice work well. For something lighter, serve with cauliflower rice and a cucumber-tomato salad.

Is this recipe gluten-free?

Yes, as written.

Just make sure your spices and feta are from gluten-free certified brands if you’re highly sensitive.

How do I know when the chicken is done?

Use an instant-read thermometer inserted into the thickest part of the breast, avoiding the filling. It should read 165°F (74°C). The juices will run clear, and the meat will feel firm but not tough.

Can I grill it?

You can, but it’s trickier.

Grill over indirect heat at medium, covered, until 165°F, then sear briefly over direct heat for color. Keep the stuffed side up to avoid flare-ups.

In Conclusion

Spinach & Feta Stuffed Chicken Breast turns simple ingredients into a bright, savory main that works any night of the week. The creamy filling, tangy feta, and juicy chicken deliver big flavor without complicated steps.

Whether you’re cooking for guests or just want a better weeknight dinner, this recipe is a keeper—reliable, adaptable, and truly satisfying.