Greekstyle Spinach Feta Stuffed Chicken Breasts

Recipe Introduction

Quick Hook

Spinach and Feta Stuffed Chicken is the kind of dinner that makes me grin. I first made this Greek style spinach and feta chicken on a rainy Tuesday.

The filling is bright, lemony, and tangy. Oh my gosh, the feta gives it zip.

Fun fact: feta earned PDO status in 2002. That means real feta comes from Greece. Makes the flavor feel even more legit.

Brief Overview

This is a Spanakopita stuffed chicken recipe in spirit. It borrows those classic Greek flavors. The difficulty is medium. You need basic knife and pan skills.

Prep takes about 20 minutes. Cook time is around 22 28 minutes. Total time is about 50 60 minutes .

Yields four servings. Serve with roast potatoes or orzo.

Main Benefits

Spinach brings iron and vitamins. The chicken gives a solid protein hit. So it’s balanced and filling. Perfect for a family weeknight or a small dinner party.

It also works as a Chicken Rollatini alternative.

What makes it special is the contrast. Creamy feta meets hot, seared chicken. The lemon zest wakes everything up. I love how it stays juicy when you rest it.

And yes, these are freezer friendly stuffed chicken breasts. Make a batch. Freeze some for busy nights.

Why I Love It

Honestly, sealing the pocket felt scary at first. My first attempt burst in the pan. Lesson learned: don’t overstuff. Dry the spinach well.

That tip changed everything. Searing then baking gives the best color and texture. Trust the thermometer. Cook to 165° F ( 74° C) for safety and perfect doneness.

This recipe also adapts well. Try a lemony spinach and feta stuffed chicken twist. Or bake as baked spinach and feta stuffed chicken breasts.

You can swap feta for ricotta. Add sun-dried tomatoes if you like.

Now, ready to cook? Let’s move on to the ingredients.

Ingredients & Equipment

Main Ingredients

For the filling:

• Olive oil 1 tbsp (15 ml) .
• Garlic 2 cloves , minced.
• Fresh spinach 8 oz (225 g) packed, or frozen 10 oz (285 g) , drained.
• Crumbled feta 1 cup (150 g) .
• Cream cheese or ricotta 2 tbsp (30 g) , optional.
• Lemon zest 1 tsp (from one small lemon).
• Fresh parsley 2 tbsp (8 g) , chopped.
• Salt 1/4 tsp and black pepper 1/4 tsp .

For the chicken and assembly:

• Boneless skinless chicken breasts 4 (about 6 oz / 170 g each).
• Kosher salt 1/2 tsp for chicken.
• Black pepper 1/4 tsp .
• Olive oil 1 2 tbsp (15 30 ml) for searing.
• Toothpicks or kitchen twine as needed.

Optional crunchy topping and garnish:

• Breadcrumbs 1/3 cup (30 35 g) .
• Grated Parmesan 2 tbsp (10 g) .
• Melted butter 1 tbsp (15 ml) .
• Lemon wedges and herbs for serving.

Quality notes for key ingredients:

• Buy a tangy, block feta for better texture.
• Choose fresh, bright spinach.
• Use even thickness chicken breasts.
  These matter for flavor and for sealing.

I call this dish Spinach and Feta Stuffed Chicken. It tastes like spanakopita wrapped in chicken.
Oh my gosh, it’s addictive.

Seasoning Notes

Essential spice combo: salt, black pepper, garlic, lemon zest. Add dried oregano for a Greek touch.
Flavor enhancers: a splash of lemon juice.

Aromatics: sauté garlic until fragrant only. Quick subs: no feta? Use goat cheese plus 1 2 tbsp Parmesan.
No fresh spinach? Use thawed frozen spinach.

Want it lemonier? Add extra 1 tsp lemon zest.

Equipment Needed

Essential tools only:

• Cutting board and sharp chef’s knife.
• Heavy oven safe skillet or skillet plus baking sheet.
• Meat mallet or rolling pin.
• Instant read thermometer (use it).
• Mixing bowl, spatula, and colander.

Common household alternatives:

• Use a wine bottle to pound chicken.
• Use foil wrapped skillet if no oven safe pan.
• Kitchen twine can be replaced by toothpicks.

Personal note: drying the spinach saved me many disasters.
Trust me. Do not skip that step.

Cooking Method

I love how Spinach and Feta Stuffed Chicken looks on a plate. It feels fancy. It’s actually simple. Fun fact: a quick poll of my friends found 9 of 10 prefer stuffed chicken to plain.

True story.

Prep Steps

• Do a proper mise en place. Chop herbs. Crumble feta. Measure oil.
• Sauté garlic and wilt 8 oz (225 g) spinach. Cool and squeeze dry. Chill filling 5– 10 minutes so it firms.
• Safety first. Wash hands after touching raw chicken. Sanitize boards and knives. Use toothpicks carefully. Remove them before serving.

step-by-step Process

1. Butterfly or pocket each breast. Pound to even thickness.
2. Divide filling into four equal portions. Place in centers. Don’t overfill.
3. Fold or roll and secure with toothpicks. Pat outside dry.
4. Heat 1 2 tbsp olive oil. Sear chicken 3– 4 minutes per side until golden.
5. Preheat oven to 375° F ( 190° C) . Bake 16– 20 minutes . Cook until internal temp is 165° F ( 74° C) .
6. Rest chicken 5– 10 minutes . Slice to show the filling. Garnish with lemon.

Visual cues matter. The outside should be golden brown. The filling must be moist, not watery. Use an instant read thermometer. Trust the temp over time.

Pro Tips

• Technique: squeeze spinach dry. I once served a soggy mess. Never again.
• Shortcut: make the filling a day ahead. Chill in an airtight container. Assemble when ready.
• Skip mistakes: don’t overstuff or breasts will burst. Don’t skip pounding. Uneven chicken cooks poorly.

Common swaps: call it Feta Stuffed Chicken Breast or Chicken Rollatini . Try the Greek style spinach and feta chicken twist with sundried tomatoes.

For a crisp top, press on a breadcrumb Parmesan mix before searing.

make-ahead note: fill and wrap. Freeze raw for up to 2 months. Thaw overnight. Bake as directed. Honestly, this dish saved many weeknights for me.

It’s bright, lemony, and crowd friendly. Give the Spanakopita stuffed chicken recipe vibe a go. You’ll love it.

Serving Suggestions

Plating matters. Slice the Spinach and Feta Stuffed Chicken on the bias. Let the green and white filling peek out.

I like to drizzle tzatziki or a lemon herb yogurt sauce. It brightens the tang of feta.

Pair it with lemon roasted new potatoes. Or a simple orzo salad. Garlic roasted asparagus or green beans work too. For drinks, try a crisp Sauvignon Blanc.

Non-alcoholic? Sparkling water with lemon. It’s perfect for a Greek style spinach and feta chicken vibe. Honestly, it feels like a spanakopita dinner without the phyllo fuss.

Storage Tips

Cool the chicken fully before storing. Refrigerate in an airtight container for 2 3 days. Reheat gently to keep it juicy.

Freezing? This recipe is freezer friendly stuffed chicken breasts. Wrap tightly in foil, then a zip bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

Reheat covered in a 325° F ( 160° C) oven for 15– 20 minutes. Use a low heat to avoid drying. Check internal temp reaches 165° F ( 74° C) .

Variations

Want dietary swaps? Try a vegetarian riff. Use large portobello caps instead of chicken. Swap feta for ricotta for a milder filling. For gluten-free, skip breadcrumbs or use GF panko.

Seasonal swaps are fun. Add sun-dried tomatoes in autumn. In spring, fold in peas and fresh dill. You can also make a Lemony spinach and feta stuffed chicken by boosting lemon zest.

If you like names, call it Chicken Rollatini or Feta Stuffed Chicken Breast. It’s also fine as a Baked spinach and feta stuffed chicken breasts or a Spanakopita stuffed chicken recipe.

Nutrition Basics

Each serving has about 420 calories. Protein sits near 44 grams. Fat is roughly 22 grams. Carbs are low, around 6 8 grams.

Spinach brings iron and vitamins A and K. Feta gives calcium and tang. This dish balances protein and greens nicely. It feels indulgent but not heavy.

Quote to hook you: “First time I made this, my partner asked for seconds.” That still makes me grin. Try it this week. You’ll nail these stuffed chicken breasts.