These Spinach and Feta Stuffed Chicken breasts make an utterly delicious dinner that is on the table in about 35 minutes. Super juicy and flavourful, this stuffed chicken is also low-carb and high in protein.
It can be tricky to come up with creative ways to cook chicken breasts that are tasty and juicy. Well, here’s a recipe that results in impressively juicy and flavourful chicken breasts that make an utterly marvellous and speedy weeknight dinner. Stuffed with creamy, salty feta and parmesan cheese, sun-dried tomatoes, garlic, shallots, and baby spinach for a bonus serving of greens, there is nothing dull or dry about these succulent stuffed chicken breasts.
The creamy spinach and feta helps to keep the chicken breast moist and tender while the savoury filling becomes more scrumptious and flavourful as it cooks. Low-carb, gluten free, and keto-friendly, it also makes a fabulous dish for entertaining.
Recipe Ingredients And Notes
- Chicken breast – Boneless, skinless chicken breast work best for stuffing. Try and buy thick larger ones which will be easier to stuff.
- Seasonings – To season the chicken on the outside, I use a very simple mix of garlic powder, oregano, paprika, salt and pepper. Feel free to use your favourite spice blends or other spices such as sumac, Italian seasoning, thyme, smoked paprika, would all be great.
- Spinach – Feta and spinach have always made great partners. Plus a little nutritional boost from some greens is always a good thing.
- Feta cheese – Salty and tangy feta cheese adds lots of rich flavour and creaminess to the filling.
- Sun-dried tomatoes – The sweet-tart flavour of sun-dried tomatoes goes really well with the feta and spinach filling. But if you prefer to leave them out, that is fine, the filling will still be delicious.
- Shallots and garlic – Chopped fresh garlic and shallots add a lot of flavour to the filling. You can use any onion you like – green onions work great also. If you don’t feel like adding onions or shallots you can leave them out but the garlic is pretty crucial here for a flavourful filling.
- Parmesan cheese – For flavour galore.
How To Make Spinach And Feta Stuffed Chicken
The secret for perfectly baked chicken breasts that remain juicy and tender is to sear them first on the stove top. For this recipe, we quickly brown the stuffed chicken breasts on a skillet then slide the pan into a preheated oven. In about 15 minutes, the chicken is beautifully golden on the outside and moist and tender on the inside.
Here is the step by step to make it:
- Prepare the chicken. Pat the chicken dry with paper towels. Use a sharp knife to cut a horizontal slit on each chicken breast to form a pocket. The slit should be about 3-inches long and it’s easier to cut through the thickest side of the chicken breast. Be careful not to cut all the way through the breast. Rub the seasoning on both sides of the chicken.
- Make the filling: Heat oil in a large oven-safe skillet over medium-high heat. Sauté the shallots and garlic for about 1 minute. Add the spinach and sauté until wilted, about 2 minutes. Place spinach mixture in a bowl and allow to cool for just a few minutes then mix in the crumbled feta cheese and the parmesan cheese. Stir to mix well.
- Stuff each chicken breast evenly with the filling and secure with 2 or 3 three toothpicks.
- Brown and bake the chicken. In the same skillet heat the oil over medium-high heat. Brown the chicken then immediately transfer the skillet to the preheated oven. Bake for 15 minutes, or until the internal temperature of the chicken has reached 165ºF. Transfer chicken to a platter and let rest for 5 to 10 minutes before serving.
Frequently Asked Questions
Can I use a Different Cheese?
Instead of feta try using cream cheese, goat cheese, ricotta, or grated mozzarella. You could also add a tablespoon of flavoured cheese to the mix such as Boursin or an herby goat cheese. For a dairy-free option, a good cashew based ricotta or feta cheese would be great. You could also try it with a dairy free mozzarella.
Can I use Frozen Spinach?
I find fresh spinach is almost easier to use than frozen. It takes only a few minutes to sauté in the same skillet you will be using to cook the chicken so there is no extra pan to wash. But if you prefer to use frozen spinach, that is totally fine. Once thawed, squeeze out the excess moisture then proceed with the recipe. Other leafy greens such as chard, kale, or collards would also work.
Can I use Chicken Thighs?
If you need to make this recipe with chicken thighs, you can but you will need to roll them with the filling, instead of stuffing. Start by pounding them lightly to make them bigger. Place the filling close to one of the ends and roll up the chicken thigh and secure with toothpicks.
Do I Cut Off The Chicken Tender?
Most large chicken breasts are sold with the strip of chicken tender meat still attached. You will have to cut off the tenders to properly stuff the chicken. Save them in the fridge or freezer for other uses.
What If I don’t Have An Oven-proof Skillet?
No problem! Simply brown the chicken on the stove top then transfer to a baking sheet or baking dish to cook in the oven.
Tips For Stuffing Chicken
- Dry the wet ingredients. If the feta was soaking in brine, make sure you pat it dry really well so it doesn’t make the filling too wet. The oil-packed sun-dried tomatoes should also be patted dry with paper towels.
- Pat the chicken dry before cutting the slit and adding the spice rub. Excess moisture on the chicken will make it harder to cut and will also not get a proper sear. Make sure you pat it dry.
- If doubling the recipe, cook chicken in batches. This recipe is great for feeding a crowd but don’t crowd the pan! Cook the chicken in two batches so it can get a nice sear, then place half of the chicken on another pan or sheet pan to go in the oven.
- Don’t overfill the chicken breasts. Be generous with the stuffing but don’t overfill the chicken breast so the filling doesn’t fall out. That said, don’t stress if any filling falls out while you are cooking the chicken, those little charred bits are delicious.
- For best results use an instant-read thermometer. The baking time for the chicken may vary according to the size of your chicken breast or to how hot your oven runs. For best results use an instant-read thermometer. Chicken is properly cooked when when the internal temperature reaches 165ºF. That said, I rarely use one for this recipe and the chicken is always perfect.
How To Store And Reheat Leftovers
Leftovers will keep well in the fridge stored in an airtight container for up to 3 days.
Chicken breasts are very lean so they will dry out a bit when reheated. However, the filling is so delicious you won’t mind if the chicken is just a tad dry. Reheat the chicken in a 350ºF preheated oven, covered, for about 15 to 20 minutes or until warmed though.
This spinach and feta stuffed chicken is delicious with almost any salad, potato, grain, pasta, or veggie side dish. I try and serve them with an easy side that I can throw together while the chicken breasts are baking. Here’s a few of our favourites: Easy Instant Pot Mashed potatoes ; Cauliflower mash; Green beans; Swiss chard with white beans.
Boiled baby potatoes with butter, and a simple salad, shown in photos below, also make delicious accompaniments to the stuffed chicken breast.
More Chicken Recipes To Try!
If you give this Spinach and Feta Stuffed Chicken recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Spinach and Feta Stuffed Chicken
For the chicken
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 boneless, skinless chicken breasts boneless (about 6 ounces each)
- 2 tablespoons extra virgin olive oil
For the filling
- 1 tablespoon extra virgin olive oil
- 1 medium shallot finely chopped
- 1 fat garlic clove minced
- 5 oz fresh baby spinach
- 4 oz feta cheese, crumbled (see notes)
- 1/3 cup sun-dried tomatoes in oil, drained and chopped (see notes)
- 1/4 cup grated parmesan cheese
- Preheat oven to 425ºF.
- In a small bowl, combine the seasoning: garlic powder, paprika, oregano, salt and pepper. Set aside.
- Pat the chicken dry with paper towels. Use a sharp knife to cut a horizontal slit on the thickest part of each chicken breast to form a pocket. The slit should be about 3-inches long but be careful not to cut all the way through the breast. Rub the seasoning on both sides of the chicken.
- Heat 1 tablespoon oil in a large oven-safe skillet over medium heat. Sauté the shallots and garlic for about 1 minute. Add the spinach and sauté until wilted, about 2 minutes. Place spinach mixture in a bowl and allow to cool for just a few minutes then mix in the crumbled feta cheese and the parmesan cheese. Stir to mix well.
- Stuff each chicken breast evenly with the spinach mixture. Secure the pockets closed with 2 or 3 three toothpicks.
- In the same skillet, heat 2 tablespoons oil over medium-high heat. Add the chicken breasts "top" side down and cook for 4 to 5 minutes without disturbing. Flip the chicken, cook 2 more minutes, then immediately transfer the skillet to the preheated oven.
- Bake for 10 to 15 minutes, or until the internal temperature of the chicken has reached 165ºF. Transfer chicken to a platter and let rest for 5 to 10 minutes before serving.
- Feta cheese: If your feta was soaking in brine, make sure to pat it dry before crumbling it.
- Sun-dried tomatoes: Before chopping the sun-dried tomatoes, be sure to pat them dry to remove excess oil.
- Leftovers: Store leftovers in an airtight container for up to 3 days. Reheat the chicken in a 350ºF preheated oven, covered, for about 15 to 20 minutes or until warmed though.