Spinach Feta Stuffed Chicken (Print Version)

Chicken breasts filled with spinach, feta, and herbs, baked to savory perfection with Mediterranean flavors.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Filling

04 - 5 oz baby spinach, chopped
05 - 4 oz feta cheese, crumbled
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
09 - 1 tbsp fresh parsley, chopped
10 - 1 tbsp olive oil

→ Coating and Baking

11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - Juice of 1/2 lemon

# Step-by-Step Guide:

01 - Preheat the oven to 400°F.
02 - Place chicken breasts between two sheets of parchment paper or plastic wrap and gently pound to an even thickness of 1/2 inch. Season both sides with salt and pepper.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until softened, then add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
04 - Combine the cooked spinach mixture with crumbled feta, dill, and parsley in a bowl; mix thoroughly.
05 - Spread one quarter of the filling along one edge of each chicken breast. Roll up tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken rolls for 2–3 minutes per side until golden brown.
07 - Sprinkle the rolls with oregano and drizzle lemon juice over them. Transfer the skillet to the oven and bake for 18–22 minutes until the chicken reaches an internal temperature of 165°F.
08 - Remove toothpicks or twine before serving. Slice the rolls if desired.

# Top Tips:

01 -
  • It looks fancy but uses pantry staples and comes together faster than most weeknight pastas.
  • Every bite gives you tender chicken, tangy feta, and that hit of garlic and dill all at once.
  • Leftovers slice cold into beautiful pinwheels for lunch the next day.
02 -
  • Dont skip pounding the chicken, uneven thickness means the thin parts dry out before the thick parts cook through.
  • Let the spinach cool before mixing it with feta, or the cheese will start to melt and turn the filling into a runny mess.
  • Use an ovenproof skillet so you can sear and bake in one pan, it saves a dish and keeps the fond from the searing stage.
03 -
  • Rest the rolls for five minutes after baking so the juices redistribute, cutting into them immediately makes the filling spill out.
  • If your chicken breasts are uneven, butterfly the thick ones first, then pound them flat for the most uniform roll.
  • Taste your feta before you add salt to the filling, some brands are saltier than others and you dont want to overdo it.
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