Spinach Feta Stuffed Chicken

Winter had dragged on for weeks when I decided to make something that tasted like sunshine. The spinach and feta combo reminded me of this tiny taverna in Athens where the owner kept bringing out more food than we could possibly eat. I wanted that same burst of bright, salty flavor in my own kitchen. This stuffed chicken became my go-to when I need to escape the gray.

I made this for my sister last month when she finally came to visit after months apart. We stood at the counter chatting while I assembled the filling, spinach everywhere, feta crystals on the floor. She took one bite and went quiet, then asked if I could teach her how to make it. That moment reminded me why I bother stuffing chicken breasts in the first place.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry before cutting, this helps the filling stay put and the seasoning stick better.
• 1 tablespoon olive oil: Use this to brush the outside, it helps the paprika and spices create a beautiful golden crust.
• 1/2 teaspoon salt: Sprinkle this evenly after oiling, it enhances the natural chicken flavor without overwhelming the filling.
• 1/2 teaspoon black pepper: Freshly cracked gives the best aromatic punch against the creamy feta interior.
• 1/2 teaspoon paprika: This adds a subtle warmth and gorgeous color that makes the dish look restaurant worthy.
• 120 g fresh spinach chopped: Wilt it first to remove excess moisture, nobody wants soggy filling leaking onto the baking dish.
• 120 g feta cheese crumbled: The salty tang cuts through the mild chicken and pairs perfectly with the earthy spinach.
• 1 clove garlic minced: Distribute it evenly so every bite has that aromatic kick without being overpowering.
• 50 g cream cheese softened: This is the secret to a velvety filling that stays put instead of spilling out during baking.
• 1 tablespoon fresh dill chopped: Fresh brings bright grassy notes, though dried works in a pinch, just use one third the amount.
• 1/4 teaspoon ground nutmeg: Sounds unusual but this warm spice makes the spinach taste more complex and deeply savory.
• 1/4 teaspoon black pepper: This goes into the filling, balancing the rich cheese with a little heat.

Instructions

Preheat your oven to 200°C (400°F) and grease a baking dish:

A light coating of oil keeps the chicken from sticking and makes cleanup so much easier later.

Wilt the spinach in a skillet over medium heat for 2 to 3 minutes:

Remove it as soon as it collapses, any longer and you lose that vibrant green color and fresh flavor.

Mix the cooled spinach with feta cream cheese garlic dill nutmeg and pepper:

Mash everything together until you have a uniform filling, though small feta chunks are actually nice for texture.

Carefully cut a pocket into the side of each chicken breast:

Work slowly and keep your knife parallel to the cutting board, going about three quarters of the way through without piercing the other side.

Stuff each breast with the spinach feta mixture:

Use a small spoon to gently pack the filling in, and secure the opening with toothpicks if the pocket feels loose.

Brush the chicken with olive oil and season with salt pepper and paprika:

Get into all the nooks and crannies, this is what creates that beautiful seasoned crust everyone will notice.

Place the stuffed chicken in your prepared baking dish:

Arrange them with some space between each piece so heat circulates evenly for consistent cooking.

Bake for 25 to 30 minutes until cooked through to 74°C (165°F):

The juices should run clear and the filling should be bubbly and slightly golden at the edges.

Let the chicken rest for 5 minutes before serving:

This crucial step lets the juices redistribute so you cut into tender meat instead of having it spill all over your plate.

Save

Last summer I served this at a small dinner party and my friend who swore she hated stuffed chicken asked for the recipe before she even finished her plate. Watching someone change their mind about a dish they thought they disliked is exactly why I keep experimenting in the kitchen. Food has this way of surprising us when we least expect it.

Making Ahead

You can prepare the entire dish up to a day in advance, just store the stuffed chicken uncovered in the refrigerator so the air circulates. When you are ready to bake, let it sit at room temperature for about 20 minutes first. This helps the chicken cook more evenly instead of having a cold center that takes forever to reach temperature.

Serving Suggestions

I love pairing this with roasted lemon potatoes or a simple Greek salad to keep the Mediterranean theme going. The bright acidity from the lemon wedges cuts through the rich filling beautifully. A crisp white wine like sauvignon blanc or a light pinot grigio complements the herbs without competing with the feta.

Storage and Reheating

Leftovers keep remarkably well in the refrigerator for up to three days, though the texture is best within the first 24 hours. When reheating, use the oven at 160°C (325°F) covered with foil to prevent drying out. The microwave works too but you will lose that crispy exterior that makes the first bite so satisfying.

• Slice the chicken against the grain before reheating for more even warming.
• Add a splash of water or broth when reheating to restore moisture.
• Avoid freezing, the texture of the filling becomes grainy and watery after thawing.

Save

There is something deeply satisfying about cutting into a stuffed chicken breast and seeing all those layers waiting inside. I hope this recipe brings as much joy to your table as it has to mine over the years.

Recipe Q&A

→ How do I prepare the spinach filling?

Wilt fresh spinach quickly in a skillet, then mix it with crumbled feta, cream cheese, garlic, dill, nutmeg, and black pepper for a flavorful filling.

→ What’s the best way to stuff the chicken breasts?

Carefully cut a side pocket in each chicken breast without cutting all the way through and stuff evenly with the spinach and feta mixture.

→ How long should I bake the stuffed chicken?

Bake in a preheated oven at 200°C (400°F) for 25–30 minutes until the chicken is cooked through and juices run clear.

→ Can I add any variations to the filling?

Yes, consider adding sun-dried tomatoes or swapping feta for goat cheese for a tangier flavor.

→ What sides pair well with this dish?

Serve with roasted vegetables, a fresh salad, or lemon wedges to complement the rich stuffing.