There’s a secret to making a meal that looks like it took hours of effort but actually came together in minutes: stuffing your protein. This easy spinach and feta stuffed chicken recipe is a perfect example. It takes a simple chicken breast and fills it with a vibrant, flavorful mixture of tangy feta cheese and savory spinach. The result is a dish that looks elegant enough for a dinner party but is simple enough for any busy weeknight.
This meal is all about big flavor with minimal fuss. We’ll show you how to easily prepare the chicken, create a rich and creamy filling, and cook it all in a way that keeps the chicken juicy and tender. It’s a healthy, complete meal that feels indulgent and impressive, giving you a taste of gourmet cooking without all the extra work.
Why You’ll Love This Recipe
- Looks Fancy, Tastes Amazing: This dish is visually appealing and full of flavor, making you look like a pro in the kitchen with very little effort.
- Quick to Prepare: From start to finish, you can have this on the table in about 30 minutes, fitting perfectly into a busy weeknight schedule.
- Healthy and Balanced: Packed with lean protein, vegetables, and a bit of healthy fat, it’s a meal you can feel good about.
- Minimal Ingredients: The filling uses just a few simple, common ingredients that create a rich and satisfying taste.
- Highly Adaptable: Easily swap out the cheese or add extra ingredients to match your personal taste.
Ingredients
- 2 boneless, skinless chicken breasts (about 6-8 oz or 170-225 g each)
- 1/2 tsp (3 g) salt, divided
- 1/4 tsp (0.5 g) black pepper
- 1 tbsp (15 ml) olive oil
For the Filling
- 1/2 cup (115 g) cream cheese, softened
- 4 oz (115 g) frozen chopped spinach, thawed and squeezed completely dry
- 1/2 cup (60 g) crumbled feta cheese
- 1 clove garlic, minced
- 1/4 tsp dried oregano
Equipment
- Cutting board and sharp knife
- Small bowl for mixing the filling
- Small skillet or oven-safe pan
- A baking dish or oven-safe pan
- Toothpicks or kitchen twine
- Instant-read thermometer (optional, but helpful)
Step-by-Step Instructions
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Lay a chicken breast on a cutting board. Using a sharp knife, carefully slice the chicken breast horizontally through the center, almost all the way to the other side, so that it opens like a book (this is called “butterflying”). Repeat with the second chicken breast. If your chicken breasts are very thick, you can also pound them with a meat mallet to a uniform thickness of about 1/2-inch (1.2 cm). Season both sides of the chicken with half of the salt and all of the pepper.
- Make the Filling: In a small bowl, combine the softened cream cheese, the squeezed and dried spinach, feta cheese, minced garlic, and dried oregano. Use a fork or spoon to mix until everything is well combined.
- Stuff the Chicken: Lay one butterflied chicken breast flat. Spoon about half of the filling mixture onto one side of the chicken breast. Gently fold the other half of the chicken over the filling to create a stuffed pocket. Use one or two toothpicks to secure the chicken closed, or tie it with kitchen twine. Repeat with the second chicken breast.
- Sear the Chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts into the hot pan. Sear for 2–3 minutes per side, until a golden-brown crust forms. This step adds a crucial layer of flavor and color.
- Finish in the Oven: Once seared, transfer the skillet directly to the preheated oven. Bake for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Rest and Serve: Carefully remove the pan from the oven. Let the chicken rest for 5 minutes before removing the toothpicks and slicing. This helps the juices redistribute, ensuring the chicken stays moist and delicious. Serve warm.
Substitutions and Variations
- Cheese: Feel free to get creative with your cheese! You can use goat cheese for a tangier flavor, or mix in some shredded provolone or mozzarella for an extra melty finish.
- Filling: This is a great recipe to use what you have on hand. Stir in some chopped sun-dried tomatoes, roasted red peppers, or chopped artichoke hearts into the filling for a Mediterranean twist.
- Extra Protein: While chicken breasts are perfect for this, you could also use a small pork loin or turkey breast. Just be sure to adjust the cooking time as needed, ensuring the internal temperature reaches 165°F (74°C).
- Dairy-Free: To make this recipe dairy-free, use a dairy-free cream cheese alternative and a good quality dairy-free feta substitute. The texture will be slightly different, but the flavor can still be great.
Pro Tips and Common Mistakes to Avoid
- Squeeze the Spinach Dry: This is the most important tip! If your spinach is watery, the filling will be loose and the chicken will steam instead of sear. After thawing the spinach, wrap it in a clean kitchen towel and twist it to squeeze out every drop of water.
- Don’t Overstuff: It’s tempting to add a lot of filling, but overstuffing can make it hard to keep the chicken secured and can cause the filling to leak out. Use just enough to create a nice pocket.
- Get a Good Sear: Don’t skip the searing step! It adds a deep, savory flavor and a beautiful golden color that you can’t get from just baking.
- Let it Rest: Resting the chicken after it comes out of the oven is crucial. It gives the juices time to settle back into the meat, ensuring every bite is moist and delicious.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can prepare the stuffed chicken breasts up to 1 day in advance. Place them on a plate, cover tightly with plastic wrap, and store in the refrigerator. When ready to cook, proceed with the searing and baking steps.
- Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Stuffed chicken freezes well, both cooked and uncooked.
- Uncooked: Wrap each stuffed chicken breast tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.
- Cooked: Let the cooked chicken cool completely, then place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: To reheat cooked chicken, place it in an oven-safe dish with a splash of water or broth. Cover with foil and bake at 350°F (175°C) for 10–15 minutes until heated through. Microwaving can also work for a quick reheat, but it may make the chicken a bit drier.
Serving Suggestions
This stuffed chicken is a fantastic main course. Serve it alongside a simple grain like quinoa or couscous to soak up the juices. Roasted vegetables like asparagus or broccoli make a great side, or you could go with some simple garlic mashed potatoes for classic comfort.
Approximate Nutrition
- Yields: 2 servings
- Serving Size: 1 stuffed chicken breast
- Calories: 450 kcal
- Protein: 45 g
- Fat: 27 g
- Carbohydrates: 4 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Can I just bake this without searing?
A: Yes, you can. However, searing the chicken first adds a lot of flavor and color. If you skip this step, the chicken will still be cooked, but it won’t have that delicious browned crust.
Q: My filling is watery. What did I do wrong?
A: The most common reason for a watery filling is not squeezing enough water out of the thawed spinach. Make sure you use a clean kitchen towel or paper towels and squeeze it as hard as you can to get rid of all the excess moisture.
Q: How do I butterfly a chicken breast?
A: Place the chicken breast on a cutting board. Lay your hand flat on top of the breast. Starting from the thicker side, carefully slice into the side of the breast with a sharp knife, holding your knife parallel to the cutting board. Slice almost all the way through, stopping about a half-inch from the other side. You can then open the chicken breast like a book.
Q: Can I use fresh spinach instead of frozen?
A: Yes! You will need to cook down about 4-5 cups (100 g) of fresh spinach. Cook it in a pan until it has wilted, then let it cool and squeeze out all the excess moisture just as you would with frozen spinach.
Q: How do I keep the filling from leaking out?
A: Be sure not to overstuff the chicken. And, importantly, secure the chicken with one or two toothpicks or a piece of kitchen twine. This will help hold the filling in place while it cooks.
Printable Recipe Card: Easy Spinach and Feta Stuffed Chicken
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
Servings: 2
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the filling: 1/2 cup cream cheese, 4 oz thawed spinach (squeezed dry), 1/2 cup crumbled feta cheese, 1 clove garlic minced, 1/4 tsp dried oregano.
Instructions:
- Preheat oven to 400°F (200°C). Butterfly the chicken breasts and season with half the salt and all the pepper.
- In a small bowl, mix cream cheese, spinach, feta, garlic, and oregano.
- Spoon filling onto one side of each chicken breast. Fold the other side over and secure with toothpicks.
- Heat oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 mins per side until golden.
- Transfer skillet to the oven and bake for 15-20 mins, until chicken reaches 165°F (74°C) internal temp.
- Rest for 5 mins before serving.
Easy Spinach and Feta Stuffed Chicken
Equipment
- Cutting board and knife
- Small mixing bowl
- Oven-safe skillet
- toothpicks or kitchen twine
- Instant-read thermometer
Ingredients
- 2 pieces boneless, skinless chicken breasts (6-8 oz each)
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup cream cheese, softened
- 4 oz frozen chopped spinach, thawed and squeezed dry
- 1/2 cup feta cheese, crumbled
- 1 clove garlic, minced
- 1/4 tsp dried oregano
Instructions
- Preheat oven to 400°F (200°C). Butterfly the chicken breasts and season with half the salt and all the pepper.
- In a small bowl, mix cream cheese, spinach, feta, garlic, and oregano until combined.
- Spoon filling onto one side of each chicken breast. Fold over and secure with toothpicks or twine.
- Heat olive oil in an oven-safe skillet. Sear chicken 2–3 minutes per side until golden brown.
- Transfer skillet to oven. Bake 15–20 minutes until chicken reaches 165°F (74°C).
- Rest 5 minutes before slicing. Remove toothpicks and serve warm.
