Spinach Feta Stuffed Chicken
Updated Jun 14, 2025
Spinach feta stuffed chicken! Cut a slit in the chicken and fill with feta, spinach, ricotta and seasonings. Then just pan-sear and finish in the oven.
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MY SPINACH-STUFFED CHICKEN BREAST IS SO GOOD!
I’m always looking for fun ways to mix up basic chicken dinners, and this spinach and feta stuffed chicken breast is my absolute favorite right now. I always have feta in the fridge (no, seriously, I’ve got over 55 feta recipes on my site that use it), and it goes so well with spinach and chicken that I don’t really have to think twice.
Happy Cooking!
– Yumna
Spinach Feta Stuffed Chicken Breast Ingredients
- Chicken: You’ll need to use boneless, skinless chicken breasts for this recipe! Just make sure each is large enough to stuff with the feta and spinach.
- Seasonings: I use paprika, oregano, garlic powder, onion powder, salt, and pepper to season my chicken breasts but mix and match your spice blend depending on what you like.
- Oil: I prefer olive oil, but canola or vegetable oil will work great here, too.
- Spinach: I’m a big fan of using frozen spinach because it puffs up really well, but you can also use fresh baby spinach (just make sure to chop it up finely).
- Feta cheese: The best feta is made with goat’s milk; most grocery stores have it if you want to try it!
- Ricotta cheese: I love the texture ricotta adds to the filling (plus, it helps everything stick together), but you can sub in whipped cottage cheese if you want.
- Aromatics: Chopped scallions, minced garlic, and dried dill will help bring your filling together.
How to Make Spinach and Feta Stuffed Chicken Breast
Spinach Feta Stuffed Chicken Recipe
This spinach and feta stuffed chicken breast is super easy! Cut a slit in the chicken and fill with a mixture of feta, spinach, ricotta and seasonings. Then just pan-sear and finish in the oven.
Video
Ingredients
- 4 6-ounce boneless skinless chicken breast
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the filling
- 5 ounces frozen chopped spinach thawed squeezed dry
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese
- 2 tablespoons scallions chopped
- 2 garlic cloves minced
- ½ teaspoon dried dill
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
- In a small bowl, combine the paprika, oregano, garlic powder, onion powder, salt and pepper. Season the chicken breast with the seasoning and use your hands to rub the seasoning on both sides of the chicken.
- In a small bowl, combine the spinach, feta cheese, ricotta cheese, scallions, garlic and dill. Stuff the mixture evenly inside the chicken breast, then use a couple toothpicks to close each pocket.
- Heat a large oven-safe skillet or cast iron skillet over medium-high heat. Add the olive oil, then add the stuffed chicken and sear until lightly golden brown, about 3-4 minutes per side.
- Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes. Broil for an additional 1-2 minutes if needed to brown the skin.
Notes
Storage: Leftovers will keep well for up to 4 days in the ridge and can be reheated in the oven at 350ºF.
Tip: Pound the chicken breasts so that they are an even thickness.
Tip: Use and instant read thermometer to check that your chicken is fully cooked through. It should register at 165ºF.
Nutrition
Calories: 354kcal, Carbohydrates: 5g, Protein: 42g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 739mg, Potassium: 840mg, Fiber: 2g, Sugar: 1g, Vitamin A: 4893IU, Vitamin C: 5mg, Calcium: 198mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Pound your chicken breasts with a mallet or a rolling pin so they’re equal in size. This will help all of your stuffed chicken cook evenly in the oven (and finish at the same time)!
- Use an instant read thermometer (which should register at 165F). To be sure that my chicken is cooked all the way through, I always use a thermometer! The meat should also be an even and opaque white color throughout when you slice it open.
- Don’t overfill your chicken. I always try to divide my stuffing mixture evenly between my chicken breasts…and then secure each one with a toothpick so that the filling doesn’t fall out. Just remember to remove the toothpicks to serve!
- Don’t cut your chicken breasts fully in half. Use a small sharp knife to cut into the breast lengthways to form a pocket instead of halving it (if you cut it all the way, your filling will leak out).
Serving Ideas
- Mix it in with couscous: Coucous is one of my favorite grains, especially with some fresh vegetables! And this chicken is the perfect addition for when you want to make a full meal of a couscous bowl.
- Top a salad: I love to use this cheesy, herby chicken as a protein to make a salad more rich and filling. I think it tastes best on my Mediterranean chopped salad!
- Pair it with rice pilaf: My personal favorite version of rice pilaf is actually Lebanese rice (basically: long grain white rice, vermicelli noodles and butter or olive oil) which is the perfect carbohydrate bed for this chicken.
Comments
This was amazing. I used fresh spinach instead as that was what I had. Everyone yummed and smacked their lips though this meal. I definitely will make it again.
Aww, so happy it was a hit!! Yay! Thank you, Doreen!!
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