Spinach Feta Stuffed Chicken Breast
Table of Contents
Quick Hook
Spinach and Feta Stuffed Chicken is my go-to weeknight showstopper. I ask you this: who doesn't love garlicky spinach and tangy feta? The flavor hits bright, lemony, and a little salty.
It’s basically spanakopita wrapped in chicken. Oh my gosh, yes.
Brief Overview
This Greek inspired stuffed chicken recipe borrows from spanakopita roots. It feels Mediterranean and comforting at once. Difficulty sits at medium for technique.
Expect about 45 55 minutes total time. Prep takes 20 minutes active. Cook time is roughly 25 30 minutes. Yields four servings, one per person.
Serve with roasted potatoes or a crisp salad.
Main Benefits
Spinach brings iron and vitamins to the plate. Feta Stuffed Chicken Breast adds protein and bold flavor. This is perfect for casual dinners and guest meals.
Try it as a Weeknight stuffed chicken dinner recipe. It also makes an elegant Chicken Main Dishes entry.
Why I Love It
I once overstuffed a breast and lost half the filling. Lesson learned: don’t overfill your pockets. Drying the spinach is the biggest pain.
Use a towel and squeeze like you mean it. The result? No soggy mess.
What Makes It Special
The combo of cream cheese and feta makes a silky filling. Garlic spinach and feta chicken sings with lemon zest.
A quick sear locks in flavor before baking. Baked spinach and feta stuffed chicken breasts come out golden and juicy.
It’s comfort food with a citrusy lift.
Variations to Try
Add sun-dried tomatoes for depth. Swap oregano for dill for a herby twist. Lemon oregano feta chicken is a fresh pick.
Want gooey? Stir in shredded mozzarella. You can replicate a Spanakopita style chicken vibe easily.
Fun fact: spanakopita like recipes have centuries of history behind them. Ready to gather ingredients? Next up are the items you’ll need to make this Feta Chicken and Stuffed Chicken Breast with Spinach and Feta magic.
Ingredients & Equipment
I love how simple this feels. Spinach and Feta Stuffed Chicken turns plain chicken into a party. “Good food is the foundation of genuine happiness.” Escoffier. Try it on a weeknight.
Main Ingredients
Filling
- 6 oz (170 g) fresh spinach, washed and chopped, or 10 oz (280 g) frozen, thawed and squeezed.
- 1 tbsp (15 ml) extra virgin olive oil.
- 2 cloves garlic, minced.
- 4 oz (115 g) cream cheese, softened.
- 4 oz (115 g) crumbled feta (about 1 cup).
- 1 large egg yolk, optional.
- 1 tsp dried oregano or 1 tbsp fresh, chopped.
- Zest of 1 lemon.
- Freshly ground black pepper, to taste.
Chicken
- 4 boneless skinless breasts, 6 8 oz (170 225 g) each, patted dry.
- 1/2 tsp kosher salt.
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter for searing.
Quality tips: use full fat cream cheese for creaminess. Pick a tangy, crumbly feta. Fresh spinach should be bright green and crisp.
This is basically a Spanakopita style chicken . It also works as Stuffed Chicken Breast with Spinach and Feta .
Seasoning Notes
Essential combos: garlic + lemon zest + oregano. This trio screams Greek. Add a pinch of black pepper. Salt sparingly because feta is salty.
Flavor enhancers: a splash of lemon juice after resting. A little chopped parsley brightens things. For extra richness, stir in 1 tbsp grated Parmesan.
Quick subs: no feta? Use goat cheese or ricotta plus Parmesan. No cream cheese? Use ricotta, drained. Frozen spinach? Thaw and squeeze hard.
These notes make it feel like a Greek inspired stuffed chicken recipe . Think Feta Stuffed Chicken or Garlic spinach and feta chicken .
Equipment Needed
Essential tools: sharp chef’s knife, cutting board, large skillet, mixing bowl, spoon, paper towels, instant read thermometer.
Household alternatives: no skillet? Use a frying pan and an ovenproof baking dish. No thermometer? Check that juices run clear and meat is firm. But I still use a thermometer.
This is a true Weeknight stuffed chicken dinner recipe . It can be seared and finished in the oven at 375° F ( 190° C) .
Cook until 165° F ( 74° C) internal temp. Trust me, it changes dinner forever.
Cooking Method
I remember the first time I made this. My kitchen smelled like a Greek taverna. My partner kept stealing bites.
This is my go-to for a cozy night. The recipe name? Spinach and Feta Stuffed Chicken . It’s basically spanakopita, but wrapped.
Prep Steps
Do your mise en place. Chop spinach. Crumble feta. Zest one lemon. So much easier when everything sits ready.
Save time by using frozen spinach. Thaw it, then squeeze dry. Use the microwave to wilt fresh spinach fast. Safety first: pat chicken dry. Clean surfaces. Use separate boards for raw chicken.
Prep times: Prep Time: 20 minutes . Cook Time: 25– 30 minutes . Total about 45– 55 minutes.
step-by-step Process
- Make filling. Sauté garlic and spinach. Mix with cream cheese, feta, egg yolk, oregano, lemon zest. The filling must be thick.
- Butterfly each breast. Pound to even thickness, about 1/2 inch.
- Spoon filling into each breast. Leave a 1/2 inch border. Seal with toothpicks.
- Sear in hot skillet. Sear 2– 3 minutes per side until golden brown.
- Finish in oven. Preheat to 375° F ( 190° C) . Bake 15– 22 minutes .
- Check doneness. Use a thermometer. Target 165° F ( 74° C) at the thickest point.
- Rest the chicken 5– 7 minutes before slicing.
Visual cues: filling should not leak. Sear color must be golden. Chicken should feel firm, not rubbery. If large breasts, add a few minutes to baking.
Pro Tips
Dry spinach well. Excess water ruins texture. Don’t overstuff. Seal edges cleanly. Use an instant read thermometer every time.
Common mistakes: skipping the squeeze step. Not searing. Overcooking. All avoidable.
make-ahead option: build the breasts the night before. Keep covered in the fridge. Sear and bake when ready.
This recipe sits comfortably among my favorites think Feta Stuffed Chicken Breast , Spanakopita style chicken , and Garlic spinach and feta chicken .
It’s a solid Weeknight stuffed chicken dinner recipe and fits nicely with Chicken Main Dishes . Honestly, it turns plain chicken into something worth bragging about.
Give it a try. You’ll thank me later.
Recipe Notes quick thoughts
Spinach and Feta Stuffed Chicken is my go-to when I want something fancy fast. It feels like a Spanakopita style chicken.
Honestly, once you nail the steps it becomes a reliable weeknight winner.
Serving Suggestions
For plating, slice each breast on a diagonal. Fan the slices for a pretty look. Drizzle a little pan sauce or lemon juice on top.
Pair with lemon herb orzo or roasted baby potatoes. A Greek salad brightens the plate. Tzatziki or a garlicky yogurt sauce works great.
For drinks, crisp Sauvignon Blanc or a light rosé fits perfectly.
This works as a Feta Chicken center at family dinners. It also plays well among Chicken Main Dishes for a special weeknight menu.
Think of it like Stuffed Chicken Breast with Spinach and Feta that feels restaurant level.
Storage Tips
Refrigerate leftovers within two hours. Store in an airtight container. Use within 3 days for best texture.
You can freeze cooked breasts. Wrap tightly in foil then place in a freezer bag. Freeze up to 3 months.
Reheat gently. Oven at 325° F until warm. Microwave on medium for short bursts. Internal temperature should reach 165° F ( 74° C) before eating.
Rest for 5 7 minutes after reheating.
Variations
For low-carb, swap potatoes for roasted cauliflower. That gives a great Lemon oregano feta chicken vibe.
Make it gluten-free by checking labels and skipping any breadcrumbs.
For a vegetarian spin, try stuffed portobello mushrooms with the same filling. It keeps the Greek inspired stuffed chicken recipe flavors.
Seasonal swaps are fun. In summer, add sun-dried tomatoes and fresh basil. In winter, stir in roasted red peppers and extra oregano.
Nutrition Basics
Per serving, expect about 420 calories. High in protein and moderate in fat. Carbs stay low. Sodium can be high due to feta. Reduce added salt if you watch sodium.
Key benefits include lean protein, iron from spinach, and calcium from feta. It’s a satisfying, balanced meal that supports muscle recovery after workouts.
Final thoughts
I once forgot to squeeze frozen spinach. Oh my gosh, what a soggy mess. Learn from me and squeeze it dry.
Try this garlic spinach and feta chicken soon. It feels like a baked spinach and feta stuffed chicken breasts upgrade.
You’ll love how a simple technique turns plain chicken into a star.
Frequently Asked Questions
How can I stop my Spinach and Feta Stuffed Chicken from becoming soggy?
Drying the spinach thoroughly is the single biggest fix squeeze cooked or thawed spinach in a clean tea towel or cheesecloth until nearly dry. Keep the filling thick (use full fat cream cheese and an optional egg yolk) and don’t overstuff the breast so you can seal the edges; searing before roasting also helps form a crust that prevents sogginess.
Can I use frozen spinach or swap the cheeses in this recipe?
Yes frozen chopped spinach works well if it’s fully thawed and squeezed dry; weigh or measure to match the fresh amount. For cheese swaps, goat cheese or ricotta + grated Parmesan make good alternatives to feta, and mascarpone or well drained ricotta can replace cream cheese, though textures and saltiness will change slightly.
How long do I sear and bake stuffed chicken breasts, and how do I know they’re safely cooked?
Sear 2 3 minutes per side over medium high heat to get a golden crust, then finish in a 375°F (190°C) oven for roughly 15 22 minutes depending on breast size and stuffing.
Use an instant read thermometer the thickest part should reach 165°F (74°C) then rest for 5 7 minutes before serving to allow carryover cooking and juiciness.
What’s the best way to seal pockets so the filling doesn’t leak during cooking?
Leave a ½-inch border when you spoon in the filling and press the edges together firmly; secure with toothpicks or kitchen twine and wipe any excess filling from the outside.
Chilling the stuffed breasts for 10 15 minutes can help the filling firm up so it’s less likely to ooze when searing and roasting.
How should I store and reheat leftovers, and are there any nutrition considerations to keep in mind?
Store leftovers in an airtight container in the fridge for up to 3 4 days or freeze (wrapped tightly) for 2 3 months; reheat gently in a 275 300°F oven until warmed through to avoid dry chicken, or use the microwave for quick reheating but expect a softer crust.
Nutritionally, each stuffed breast is protein rich (~46 g) with moderate fat (~20 g) and fairly high sodium (600 800 mg) from feta use lower sodium cheeses or reduce added salt if you’re watching salt intake.
Spinach Feta Stuffed Chicken Breast
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 kcal |
|---|---|
| Protein | 46 g |
| Fat | 20 g |
| Carbs | 5 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 700 mg |