Description
Juicy chicken breasts stuffed with a creamy, cheesy spinach and feta filling, then seasoned to perfection and baked until golden and tender. This Spinach Feta Stuffed Chicken is the perfect weeknight dinner—quick, easy, and packed with flavor! Serve it with roasted veggies, rice, or a fresh salad for a complete meal.
Ingredients
For the Chicken
-
4 (6-ounce) boneless, skinless chicken breasts
-
2 teaspoons paprika
-
1 teaspoon oregano
-
1 teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
2 tablespoons olive oil
For the Filling
-
5 ounces frozen chopped spinach (thawed and squeezed dry)
-
½ cup crumbled feta cheese
-
¼ cup ricotta cheese
-
2 tablespoons scallions (chopped)
-
2 garlic cloves (minced)
-
½ teaspoon dried dill
Instructions
-
Preheat & Prep the Chicken
-
Preheat your oven to 400°F.
-
Pat the chicken breasts dry with a paper towel.
-
Carefully cut a horizontal slit into the thickest part of each breast to create a pocket. Do not cut all the way through.
-
-
Season the Chicken
-
In a small bowl, mix together paprika, oregano, garlic powder, onion powder, salt, and black pepper.
-
Rub this seasoning mixture onto both sides of the chicken.
-
-
Make the Filling
-
In another bowl, mix together thawed and squeezed-dry spinach, feta cheese, ricotta cheese, scallions, minced garlic, and dried dill until well combined.
-
-
Stuff the Chicken
-
Spoon the spinach-feta mixture evenly into each chicken breast pocket.
-
Secure the pockets with toothpicks to keep the filling inside.
-
-
Sear the Chicken
-
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
-
Add the stuffed chicken breasts and sear for 3-4 minutes per side, until lightly golden.
-
-
Bake to Perfection
-
Transfer the skillet to the oven and bake uncovered for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.
-
For a crispier finish, broil for an additional 1-2 minutes at the end.
-
-
Serve & Enjoy!
-
Remove toothpicks before serving.
-
Pair with roasted vegetables, rice, or a fresh salad.
-
Notes
Squeeze the Spinach Dry – Too much moisture can make the filling watery, so press out any excess liquid.
Check for Doneness – Use an instant-read thermometer to ensure the chicken reaches 165°F.
Make Ahead – You can assemble the stuffed chicken up to 24 hours in advance and refrigerate before cooking.
Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Equipment
Mixing bowls
Sharp knife
Toothpicks
Large oven-safe skillet or cast-iron pan
Instant-read thermometer
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 354 kcal
- Sugar: 1g
- Sodium: 739mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 133mg
Keywords: Spinach feta stuffed chicken, stuffed chicken breast, easy baked chicken, cheesy stuffed chicken