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Spinach and Feta Stuffed Chicken Breast

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • For the Spinach-Feta Filling:
  • 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
  • ½ cup feta cheese, crumbled
  • 2 tablespoons cream cheese or Greek yogurt (optional for creaminess)
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano or Italian seasoning
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Prepare the Filling : Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook for 2–3 minutes until wilted. Remove from heat, let cool slightly, then stir in feta cheese, cream cheese (if using), oregano, salt, and pepper. Mix well to create a creamy filling.
  • Step 2: Prepare the Chicken : Place the chicken breasts on a cutting board. Using a sharp knife, cut a pocket horizontally into the thickest part of each breast — careful not to cut all the way through. Season each chicken breast with garlic powder, paprika, salt, and pepper on both sides.
  • Step 3: Stuff the Chicken : Spoon the spinach-feta mixture into each chicken pocket, dividing evenly. Use toothpicks to secure the openings if needed to keep the filling inside.
  • Step 4: Sear the Chicken (Optional for Extra Flavor) : Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear each chicken breast for 2 minutes per side, until lightly golden. (If not using an oven-safe skillet, transfer chicken to a baking dish afterward.)
  • Step 5: Bake the Chicken : Preheat oven to 375°F (190°C). Bake the stuffed chicken for 20–25 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes before serving.