Easy Spinach Feta Stuffed Chicken

This is weeknight chicken pretending it’s headed to a dinner party. Think juicy chicken breasts stuffed with garlicky spinach and salty feta, kissed with lemon and oregano, seared until golden, then slid into the oven to finish. It tastes like the inside of a spanakopita snuck into a crispy chicken pocket, and it’s ready in about 30ish minutes. The kind of dinner that makes you feel like you have your life together, even if there’s laundry on the couch and a rogue Lego in your sock.

My husband calls this “fancy chicken night,” which is hilarious because it’s just me, a skillet, and a very opinionated toddler stealing feta with chubby hands. Every single time, he stands over the cutting board to “taste test” those crispy, cheesy bits that fall out while I slice. We’ve made Easy Spinach Feta Stuffed Chicken for meal prep Sundays, Tuesday meltdowns, and one Valentine’s Day where I forgot to chill the wine and served it with sparkling water. Zero complaints. It’s become our guaranteed no-fuss, big-payoff dinner. The leftovers are elite in a wrap the next day—cold, even better. I said what I said.

How to Make It

Grab 4 chicken breasts (about 6–8 oz each) and butterfly them—just slice horizontally so they open like a book. Salt and pepper both sides. Quick spin in a skillet: a drizzle of olive oil, then toss in 2 cloves of minced garlic until it smells amazing (like 30 seconds). Pile in 5 ounces of fresh spinach and let it wilt down so it doesn’t try to escape your chicken later.

In a bowl, mix the wilted spinach with 3/4 cup crumbled feta, 2 ounces softened cream cheese (or 1/3 cup thick Greek yogurt), 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, and a pinch of red pepper flakes. Taste it—if it’s not a little salty and bright, add a smidge more feta or lemon.

Spoon the filling into each chicken breast, fold it closed, and secure with toothpicks like a little chicken corset. Heat an oven-safe skillet with a bit more oil. Sear the chicken over medium-high—about 3–4 minutes per side—until gorgeously golden. Slide the skillet into a 400°F oven and bake 15–18 minutes, until the thickest part hits 165°F. Rest it for 5 minutes so the juices chill out.

If you’re feeling extra, splash a little chicken broth and lemon into the hot skillet, scrape the tasty bits, and spoon that over the slices. Zero regrets.

✔Ingredient Notes

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– Chicken breasts: Medium ones (6–8 oz) work best. Too big and they’re awkward to stuff; too small and they dry out if you look at them wrong.
– Fresh spinach: Wilts down fast. If you skip the quick sauté, it’ll release water and make the filling soggy. Learned that the, uh, wet way.
– Feta: Salty, tangy, the backbone. I like a block you crumble yourself—brinier and creamier than pre-crumbled.
– Cream cheese or Greek yogurt: A little binder so the filling stays put. Yogurt is lighter and tangier; cream cheese is lush and clingy.
– Garlic: Don’t burn it. Burnt garlic tastes like regret. A quick 30-second sizzle is all it needs.
– Lemon zest: The bright pop. If you forget it, the filling tastes flatter. Zest first, then juice your lemon for a quick pan sauce.
– Dried oregano + red pepper flakes: Grecian vibes. Oregano gives warmth; flakes add a wink of heat—not spicy-spicy.
– Olive oil: Helps you get that golden sear. Hot pan, don’t overcrowd.
– Kosher salt & black pepper: Season the chicken itself, not just the filling. Layers of seasoning = flavor.
– Toothpicks: Mandatory. Otherwise your stuffing will jailbreak. Pull them out before serving so no one crunches on wood.

✔Recipe Steps

1. Preheat oven to 400°F and heat a large oven-safe skillet over medium-high.
2. Sauté garlic in 1 tablespoon olive oil for 30 seconds; add 5 oz spinach and cook until wilted, then cool slightly.
3. Mix spinach with 3/4 cup feta, 2 oz cream cheese (or 1/3 cup Greek yogurt), 1 tsp lemon zest, 1/2 tsp dried oregano, and a pinch red pepper flakes.
4. Butterfly 4 chicken breasts; season all over with kosher salt and pepper, then stuff evenly with the spinach-feta filling and secure with toothpicks.
5. Sear chicken 3–4 minutes per side until golden; transfer skillet to oven and bake 15–18 minutes until internal temp reaches 165°F.
6. Rest 5 minutes; slice and, if desired, deglaze skillet with a splash of broth and lemon to spoon over the top.

What to Serve It With

– Lemon rice or orzo with a handful of chopped herbs.
– Crispy roasted potatoes or garlicky mash.
– A crunchy Greek-ish salad (cucumber, tomato, olives, red onion).
– Roasted broccoli or green beans with a squeeze of lemon.
– Warm pita or garlic bread if carbs are the vibe.

✔Tips & Mistakes

– Don’t overstuff. A heaping 2–3 tablespoons per breast is the sweet spot.
– Toothpicks in, pointy ends out. Count them so you pull out the same number.
– Pat the chicken dry before searing so it actually browns.
– Use an instant-read thermometer. Pull at 165°F; overcooked chicken = sadness.
– Let it rest. Five minutes keeps the juices where they belong.
– If the filling looks runny, chill it for 10 minutes before stuffing.

✔Storage Tips

Leftovers hang out in the fridge 3–4 days, tightly covered. Reheat at 350°F for about 10–12 minutes, or microwave in short bursts so it doesn’t turn rubbery. Freezer? Absolutely—wrap individually and freeze up to 3 months; thaw overnight, then reheat. Also: cold slices in a wrap with cucumbers and a smear of hummus for breakfast? No shame. Kinda perfect.

✔Variations and Substitutions

– No feta? Try goat cheese for creamy tang, or mozzarella for melty vibes (add extra salt and lemon if you go mozz).
– Spinach swap: Kale (finely chopped and sautéed longer) or thawed frozen spinach (squeeze it like you mean it).
– Add-ins: Sun-dried tomatoes, chopped artichokes, or a few sliced olives for briny punch.
– Seasoning twist: Italian blend, Cajun for a spicy kick, or dill + parsley for fresh herby notes.
– Dairy-free: Almond “ricotta” or a thick dairy-free cream cheese works surprisingly well.
– Air fryer: 375°F for 12–15 minutes, flipping halfway—still aim for 165°F internal.
– Chicken thighs: Pound boneless thighs thin, roll up the filling, and secure—roast a couple extra minutes.

Frequently Asked Questions

Easy Spinach Feta Stuffed Chicken

Juicy chicken breasts stuffed with garlicky spinach and tangy feta, seared until golden and baked to perfection. A fast, flavorful weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces boneless skinless chicken breasts about 6 to 8 ounces each
• ▢ 1 teaspoons kosher salt
• ▢ 0.5 teaspoons black pepper freshly ground
• ▢ 0.5 teaspoons paprika
• ▢ 2 tablespoons olive oil
• ▢ 4 cups fresh baby spinach loosely packed
• ▢ 3 cloves garlic minced
• ▢ 0.75 cups feta cheese crumbled
• ▢ 0.25 cups cream cheese softened
• ▢ 1 teaspoons lemon zest finely grated
• ▢ 1 teaspoons dried oregano
• ▢ 1 tablespoons lemon juice freshly squeezed
• ▢ 12 pieces toothpicks for securing

Instructions

Preparation Steps

• Preheat oven to 400°F. Pat chicken dry with paper towels.
• Warm 1.0 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 0.5 minutes until fragrant. Add spinach and sauté until wilted, about 2 to 3 minutes. Transfer to a bowl and cool 2 minutes.
• Stir feta, cream cheese, lemon zest, and oregano into the cooled spinach until evenly combined.
• With a sharp knife, cut a deep pocket into the side of each chicken breast, being careful not to cut through. Season all over with salt, pepper, and paprika.
• Stuff each breast with the spinach-feta mixture, dividing evenly. Secure openings with toothpicks.
• Heat the remaining 1.0 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2 to 3 minutes per side until golden.
• Transfer skillet to the oven and bake 15 to 18 minutes, or until the thickest part of the chicken reaches 165°F. Drizzle with lemon juice in the last minute.
• Rest 5 minutes. Remove toothpicks, slice, and serve.

Notes

Swap feta with goat cheese for a creamier filling, or add chopped sun-dried tomatoes for extra flavor. If you don’t have an oven-safe skillet, transfer seared chicken to a baking dish before roasting.