Spinach Feta Stuffed Chicken

The first time I made stuffed chicken breast, I was hosting a dinner party and completely underestimated how much filling those pockets could actually hold. By the third breast, I'd learned the art of gently pressing the mixture in without splitting the meat, and that little bit of patience made all the difference between a elegant dinner and a kitchen disaster. Now it's become one of those meals I can make almost without thinking, yet it still impresses everyone who tries it.

I remember serving this at a friend's birthday dinner last spring, and there was this perfect moment when everyone went completely silent after the first bite. The garlic and herbs had infused the chicken just enough, and that first hit of warm, creamy feta made my neighbor actually close her eyes. It's those small reactions that remind me why cooking for people matters so much.

Ingredients

• 4 boneless skinless chicken breasts: Go for ones that are relatively even in thickness so they cook at the same rate, about 170g each works perfectly
• 1 tablespoon olive oil: Use this for seasoning the chicken, and save your good extra virgin oil for drizzling at the end
• 1 teaspoon salt: Season generously inside and out since the chicken needs that foundation of flavor
• ½ teaspoon black pepper: Freshly ground makes a noticeable difference here
• 120 g fresh spinach chopped: Fresh gives better texture than frozen, but if you must use frozen, squeeze out every drop of water first
• 120 g feta cheese crumbled: Danish feta is creamier, Greek is saltier, either works beautifully
• 50 g cream cheese softened: This binds everything together into a cohesive filling that wont escape during baking
• 2 garlic cloves minced: Dont be tempted to add more, the garlic mellows nicely in the oven
• 2 tablespoons fresh parsley chopped: Fresh adds brightness that dried cant replicate, though dried works in a pinch
• ½ teaspoon dried oregano: Mediterranean dried oregano has that perfect floral aroma
• ¼ teaspoon ground nutmeg: Just a pinch adds warmth that makes people wonder what that secret flavor is
• 1 tablespoon olive oil for baking: This helps the skin get golden and keeps everything moist

Instructions

Preheat and prep your workspace:

Get your oven to 200°C and lightly grease a baking dish with a bit of olive oil so nothing sticks

Make the filling:

Cook the spinach in a skillet for just a minute or two until it wilts, then let it cool slightly before mixing with feta, cream cheese, garlic, parsley, oregano, and nutmeg until combined

Create the pockets:

Pat the chicken dry and carefully cut a horizontal slit into the side of each breast, keeping the knife parallel to the cutting board and not cutting all the way through

Season generously:

Sprinkle salt and pepper all over each breast, getting some inside those pockets you just created

Stuff the chicken:

Fill each pocket with the spinach mixture, pressing gently but not overstuffing, and secure with toothpicks if the filling wants to escape

Get ready to bake:

Place the stuffed breasts in your prepared dish and drizzle with that final tablespoon of olive oil

Bake until perfect:

Cook for 25 to 30 minutes until the chicken reaches 74°C internally and the juices run clear when you cut into the thickest part

Finish and serve:

Let the chicken rest for a few minutes, remove any toothpicks carefully, and serve while still hot with whatever sides you love

Save Pin

This dish became a regular in my rotation after I accidentally discovered it reheats better than almost any other chicken recipe. My husband actually started requesting leftovers for work lunches, which had never happened before with anything I'd made.

Making It Your Own

I've learned that sun-dried tomatoes or chopped kalamata olives tucked into the filling add this incredible depth that makes the dish feel even more special. Sometimes I'll add a pinch of red pepper flakes when I want a little warmth to cut through the rich cheese.

Side Dish Pairings

A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, and roasted vegetables like asparagus or zucchini cook in the same amount of time. For something more substantial, couscous or roasted potatoes soak up those delicious juices that collect in the baking dish.

Storage and Meal Prep

You can stuff the chicken up to a day ahead and keep it covered in the refrigerator, which makes weeknight dinners so much easier. Leftovers keep for three to four days and reheat beautifully, either covered in the oven at 180°C or quickly in the microwave.

• Never stuff the chicken more than an hour before cooking if it's previously frozen
• If freezing, stuff and wrap individually before freezing, then thaw completely before baking
• Consider making double the filling and using the extra for stuffed mushrooms or pasta

Save Pin

There's something deeply satisfying about cutting into that first chicken breast and seeing the vibrant green of the spinach and creamy white of the feta spill out. It's the kind of meal that makes even a regular Tuesday feel special.

Recipe FAQs

→ How do you prepare the spinach for the filling?

Fresh spinach is chopped and lightly cooked in a skillet until wilted, then cooled before mixing with the cheeses and herbs.

→ What cheeses are included in the stuffing?

The filling combines crumbly feta cheese with softened cream cheese for a creamy and tangy texture.

→ How can the chicken breasts be best stuffed?

Cut a pocket into each chicken breast carefully without cutting through, then fill it with the spinach and cheese mixture, securing if needed.

→ At what temperature and for how long should the chicken be baked?

Bake at 200°C (400°F) for 25–30 minutes until cooked through and golden on top.

→ Are there any good substitutions for fresh spinach?

Frozen spinach, thoroughly thawed and drained, works well as a convenient alternative.