Feta and Spinach Stuffed Chicken Breasts

Transform ordinary chicken breasts into an extraordinary dinner with this Mediterranean-inspired stuffed chicken recipe. The combination of creamy feta cheese and fresh spinach creates a flavorful filling that keeps the chicken incredibly moist and delicious. This elegant dish looks impressive enough for dinner parties but is simple enough for weeknight meals.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
3. In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, dried oregano, salt, and pepper. Mix until well combined.
4. Stuff each chicken breast pocket with the spinach and feta mixture, securing the opening with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side, or until golden brown.
6. Pour the chicken broth into the skillet around the chicken breasts, then transfer the skillet to the preheated oven.
7. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
8. Remove from the oven and let rest for 5 minutes before serving.

Variations

1. Sun-Dried Tomato and Mozzarella – Replace feta with mozzarella cheese and add chopped sun-dried tomatoes to the spinach mixture for an Italian twist with rich, tangy flavors.
2. Mushroom and Goat Cheese – Substitute feta with creamy goat cheese and add sautéed mushrooms to the filling for an earthy, sophisticated flavor profile.
3. Mediterranean Herb Blend – Enhance the original recipe by adding fresh basil, dill, and parsley to the spinach mixture, creating a more complex herb-forward taste.

Cooking Notes

1. Temperature Control – Always use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) at the thickest part of the chicken to guarantee food safety and prevent overcooking.
2. Sealing the Pocket – If the filling starts to leak during cooking, secure the opening with kitchen twine or additional toothpicks, and remove them before serving for a cleaner presentation.
3. Resting Period – Allow the chicken to rest for 5 minutes after baking to let the juices redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.

Serving Suggestions

1. Roasted Vegetables – Pair with roasted Mediterranean vegetables like zucchini, bell peppers, and cherry tomatoes drizzled with olive oil and herbs for a complete, colorful meal.
2. Rice Pilaf – Serve alongside lemon herb rice pilaf or wild rice to complement the Mediterranean flavors while adding satisfying texture and substance to the plate.
3. Fresh Salad – Accompany with a crisp Greek salad featuring cucumbers, tomatoes, and olives, or a simple arugula salad with lemon vinaigrette to balance the rich, creamy chicken.

Tips

1. Prep Ahead – Stuff the chicken breasts up to 4 hours in advance and refrigerate covered, allowing the flavors to meld while making dinner preparation quicker and easier.
2. Even Cooking – Pound chicken breasts to uniform thickness (about 3/4 inch) before stuffing to ensure even cooking and prevent some pieces from drying out while others remain undercooked.
3. Flavor Enhancement – Let the cream cheese come to room temperature before mixing with other filling ingredients for easier blending and a smoother, more cohesive stuffing mixture.

Prep Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 35g
• Sodium: 580mg

Frequently Asked Questions

1. Can I make this recipe ahead of time? – Yes, you can stuff the chicken breasts up to 4 hours in advance and store them covered in the refrigerator. This actually helps the flavors meld together beautifully before cooking.
2. What can I substitute for feta cheese? – Goat cheese, ricotta cheese, or even cream cheese work well as substitutes. Each will give a slightly different flavor profile but will still create a delicious, creamy filling.
3. How do I know when the chicken is fully cooked? – Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) at the thickest part of the chicken. The juices should also run clear when pierced with a fork.
4. Can I use frozen spinach instead of fresh? – Absolutely! Use about 1/2 cup of frozen spinach that’s been thawed and thoroughly drained. Make sure to squeeze out excess moisture to prevent the filling from becoming watery.

Conclusion

This Feta and Spinach Stuffed Chicken Breasts recipe transforms a simple weeknight dinner into something truly special. The creamy, savory filling keeps the chicken incredibly moist while delivering bold Mediterranean flavors that will impress family and guests alike. With its perfect balance of protein and vegetables, plus the flexibility to customize with different cheese and herb combinations, this dish deserves a permanent spot in your dinner rotation. Whether you’re cooking for a special occasion or simply want to elevate your everyday meals, this stuffed chicken recipe delivers restaurant-quality results right from your own kitchen.

Feta and Spinach Stuffed Chicken Breasts

---

• Author: Avery
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth

---

Ingredients

Scale 1x2x3x

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
3. In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, dried oregano, salt, and pepper. Mix until well combined.
4. Stuff each chicken breast pocket with the spinach and feta mixture, securing the opening with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side, or until golden brown.
6. Pour the chicken broth into the skillet around the chicken breasts, then transfer the skillet to the preheated oven.
7. Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
8. Remove from the oven and let rest for 5 minutes before serving.

---

Instructions

For best results, pound the chicken breasts to an even thickness before cutting the pocket. This ensures uniform cooking. If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before adding the broth and baking. Fresh spinach works best, but you can substitute with frozen spinach that’s been thawed and well-drained.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stuffed and Baked
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 stuffed chicken breast
• Calories: 320 kcal
• Sugar: 2g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 105mg

Keywords: stuffed chicken, feta cheese, spinach, Mediterranean, baked chicken, dinner