If you’re looking for a fun and new way to make chicken, then this is the recipe for you! This recipe is an upgrade from your regular weeknight chicken recipes and is also super easy to make. Chicken breasts are stuffed with Greek-inspired spinach and feta stuffing, and seared until golden brown and crusty. Serve over rice pilaf, with Greek Braised Green Beans and Potatoes, or with a simple greek salad.
I love spanakopita so much that I decided to take it to chicken! The picture could’ve been better, I’ll admit, but the flavors are unreal. I wouldn’t change a thing! The chicken was cooked and stayed moist and tender with every bite. The addition of sauteed shallots and garlic brought more flavor. I added a pinch of nutmeg, and it was the perfect touch! This is the ultimate way to upgrade your same, boring weeknight chicken recipes. There are other variations of a stuffed chicken breast out there, but that’s something to discover later!
How to make Spinach & Feta Stuffed Chicken Breasts
This recipe was easy to make. It didn’t require too much work. All that was needed was seasoning the chicken, mixing the filling then stuffing the chicken, searing, then baking! I used a cast iron skillet for this. If you don’t own one, then an oven-safe skillet will work. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Chicken Breasts: Try and get chicken breasts that are about 6 oz each. That weight works with this recipe. Anything smaller will need the cooking times reduced and less filling. Tenders do not work.
- Crumbled Feta Cheese: You can use goat cheese or brie if you want! I love goat cheese. It does melt a bit easier, so watch when it bakes. It may ooze out.
- Spinach: Fresh or frozen works. If you’re using fresh, chop the spinach so you’re left with 1 cup. If using frozen, thaw completely and squeeze dry as much as possible.
- Nutmeg: Only a pinch is needed. A little goes a long way!
- Fresh Oregano & Dill: Dried is ok if you don’t have fresh herbs readily available.
- Egg Yolk: This helps to bind the filling together and adds a little bit of richness to the spinach and feta filling.
- Shallot & Garlic: For the filling to bring more flavor.
- Salt, Pepper, Garlic Powder, Onion Powder, and Paprika: Seasoning for the chicken.
- Lemon Juice: Half is used for the filling and the other half is for drizzling onto the chicken before it bakes.
- Butter: Used for searing the chicken.
Preheat the oven to 400F. Season the chicken breasts. Cut a horizontal slit into the thickest part of the breasts, being careful not to cut all the way through. It should create a pocket. Saute the shallot and garlic with 1 tsp of olive oil for a couple of minutes. Remove from the heat, and combine it with the feta, chopped spinach, nutmeg, fresh oregano, fresh dill, egg yolk, half of the lemon juice, salt, and pepper. Stuff the chicken breasts with the filling, then if needed, you can use toothpicks to close the chicken breasts. In a cast iron skillet or oven-safe skillet, heat the butter on medium-high heat until melted. Sear the chicken breasts on both sides until golden brown. Turn off the heat, drizzle the remaining lemon juice onto the chicken and place it into the oven. Bake for about 15 to 20 minutes until the internal temperature reaches 165F. Remove from the oven and tent with tin foil for about 5 minutes. Remove the toothpicks, if used, and serve.
Tips & FAQs
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheat: Reheat in the oven at 350F until heated through.
- Freeze: Cool completely, then transfer to a freezer-safe container and freeze for up to three months.
- If you don’t have an oven-safe or cast iron skillet, sear the chicken in a skillet first, and then transfer it to an oven-safe dish.
- When searing the chicken, DO NOT MOVE it until it releases easily from the pan. When the chicken is done cooking, it will automatically release from the pan.
- If you don’t want to use feta, I recommend using goat cheese or brie. Keep in mind that those cheese melt a bit better than feta, so it may ooze out.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Spinach & Feta Stuffed Chicken Breasts
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts
- 2 tbsp butter
- 5 oz crumbled feta cheese
- 1 cup fresh spinach, chopped, or 5 oz frozen spinach, thawed and squeezed dry
- 3/4 tsp salt, divided
- 1/2 tsp ground black pepper, divided
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 tbsp fresh oregano, chopped, divided, or 1 tsp dried, divided
- 1 tsp fresh dill, chopped, or 1/2 tsp dried
- Pinch of nutmeg
- Juice of 1 lemon, divided
- 1 egg yolk
Instructions
- Preheat the oven to 400F. Season the chicken breasts all over with 1/2 tsp salt, 1/4 tsp black pepper, paprika, 1 1/2 tsp fresh oregano, garlic powder, and onion powder. Cut a slit into the thickest part of the chicken breast, creating a pocket for the filling. Be sure not to cut completely through.
- Saute the shallots and garlic in a saute pan over medium heat with 1 tsp of olive oil for about 2 minutes, until the shallots are slightly soft and the garlic is golden. Transfer to a medium mixing bowl.
- In the same bowl, combine the feta, chopped spinach, remaining oregano, dill, remaining salt, remaining pepper, a pinch of nutmeg, 1/2 of the lemon juice, and egg yolk.
- Stuff the chicken breasts with the filling, securing the slit shut with toothpicks if needed. Drizzle the remaining lemon juice on top of the chicken breasts.
- In a cast iron skillet or an oven-safe skillet, melt the butter over medium-high heat. Place the chicken breasts into the skillet and sear on both sides until each side is golden brown, about 3 to 4 minutes per side.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165F. Remove from the oven and tent with aluminum foil for about 5 minutes and remove the toothpicks, if used. Serve immediately.
Notes
Storage: Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheat: Reheat in the oven at 350F until heated through.
- Freeze: Cool completely, then transfer to a freezer-safe container and freeze for up to three months.
If you don’t have an oven-safe or cast iron skillet, sear the chicken in a skillet first and then transfer it to an oven-safe dish.
When searing the chicken, DO NOT MOVE it until it releases easily from the pan. When the chicken is done cooking, it will automatically release from the pan.
If you don’t want to use feta, I recommend using goat cheese or brie. Keep in mind that those cheese melt a bit better than feta, so it may ooze out.
Nutrition Facts
Calories
270.11Fat (grams)
15.14Sat. Fat (grams)
6.53Carbs (grams)
7.11Fiber (grams)
2.31Net carbs
4.79Sugar (grams)
1.17Protein (grams)
55.75Sodium (milligrams)
958.75Cholesterol (grams)
224.78The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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