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.
Did You Make This Recipe?
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
I have no idea why all these 5 star ratings. This was very dry and the feta gave a weird flavor. Definitely needed a sauce. Too salty as well when I followed the rub directions exactly. Yech. Just not a well thought through recipe and yes I fell for it because of all the good reviews.
Oh no, I’m so sorry you didn’t like it. Were your chicken breasts on the smaller side? I’m not sure why they ended up too dry. Feta can be very salty, you may want to adjust the amount of salt in the rub if you try the recipe again.
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!!
Making this tonight. Plan to add sun-dried tomatoes to the filling
Yum, that sounds so good!! Enjoy!
Can I use cottage cheese instead of Ricotta? Not sure what else I could use the extra ricotta for.
Yes, cottage cheese will work!
Delicious and so easy to make! Will make again! I used fresh spinach and chopped it, turned out beautiful!
Yay!! So glad you loved the recipe and found it easy to make! Thank you!
I’m going to make it tonight for dinner
I hope you like it!!
Can’t use Ricotta; can I use cottage cheese?
Yes, you can!
So delicious!
I’m so happy to hear you liked it!!
I didn’t have ricotta but this still turned out 🔥 I love the bold earthy flavors from the feta and spinach. Sooo good and will definitely add to my rotation.
I paired this with oven roasted sweet potatoes.
375 for 30 mins or until done to your liking.
Peel and cube sweet potatoes. Toss in olive oil salt pepper nutmeg, place on parchment lined pan.
Love the pairing, thanks for sharing!
I just made this with steamed broccoli and roasted potato on the side and it was soo good. We do not have an oven safe skillet so we cooked it in the oven at 400 Fahrenheit for 40min and it cooked thoroughly with a nice golden brown color.
Love the sides you chose to go with it, and glad roasting the chicken turned out well for you. Thanks for letting me know!
Can I put directly in oven instead of skillet first? What would be the optimal temp & time with this method?
I have not made it that way, so I am really not sure. You’d still want to do 400 and most likely add 7-8 minutes on for cooking time. That being said I am really not sure, so just make sure you chicken is done before you pull it out of the oven.
Can you use fresh instead of frozen spinach?
Hi Emily, that should be fine!
The rub/spice blend is **delicious.** the whole recipe rocks. Made it for my wife & in-laws and was a big hit.
So glad you and your family enjoyed it!
Can I add panko to these? Does that impact the cooking time?
I think you can add panko, but I think it will get messy since these are stuffed and will then be breaded with something like egg and the panko on top. Pan searing them may lose all that breading on the pan as you flip them, and I’m not sure what would happen to the cooking time since I’ve never tried that. I would try to find another stuffed and breaded chicken recipe and follow that technique for more precision.
Loved how flavorful and easy this recipe was to make even my picky husband loved it!
Thank you so much! I love that!
Amazing
Thank you!
Delicious!! Paired with a Mediterranean salad.
Sounds perfect! Yay!!
I can’t wait to try it. It sounds delicious
Thank you! I hope you enjoy.
Made this last night for dinner and it was DELISH!!! Pretty easy and very yummy!! Thank you for such inspiring and fun things to make!!
That’s amazing! I love that. You’re so welcome!
My first time making stuffed chicken, you made it exciting and approachable ❤️ I only had thighs so I pounded them a little thinner and just folded the chicken over the stuffing.
Thank you! Glad you were able to make it work and enjoyed!
I made Chicken with stuffed spinach for dinner . I added Boursin Garlic And Herb Puck Cheese to ricotta cheese filling, it was pretty good . I think next time I will add something spicy , maybe Aleppo pepper .thanks for the receipe
Love the sound of that addition! So many great ways to personalize this recipe.
Made this recipe last night for the hubby and it was a hit! Quick, easy and healthy-ish , definitely a keeper! Thanks Yumna!
That’s exactly what I was going for! Glad you enjoyed. You’re so welcome!
I made these last weekend and it was YUMMIE!!!
Thank you for this recipe. Will definitely make them more often.
– Rob
Yay!! You’re so welcome!
This recipe is SO GOOD!! Yumna is the best!!
Thank you so much!
This recipe is a keeper! Super simple but amazing. I’ve already had friends make it just from my posting a pic!
Thank you so much! That makes me so happy to hear!
Tnx for spinach feta chicken recipe!, it was great!
You’re so welcome! Yay!!
It’s an excellent recipe! I just cooked it and my family was satisfied. Now one of our favorite dishes for dinner 🙂
Thank you for sharing with us!
Thank you so much! I love that!
Made this recipe and loved it because it is easy to prepare and super flavorful. Try it! So good!
That makes me so happy to hear! Thank you so much!
I made this and I had no oven. So I did it in a cooking pan. It was so nice and I use a little bit lemon juice on top. Delicious!!!
I love that you made it work and enjoyed! Yay!!
Made it tonight…so soooo good! TY ⭐️⭐️⭐️⭐️⭐️
Yay!! You’re so welcome!
Thank you for the recipe! Soooo good!😊
You’re so welcome! Yay!!
AMAZING recipe! Super quick and easy and came out so tasty. Really good for a quick after work meal, and pairs great with mini potatoes (our side of choice). I will definitely be making this again very soon
Thank you! Love the sound of that. Yay!!