Save Feta Spinach Stuffed Chicken Breast is the dinner I turn to when I crave something light yet absolutely packed with flavor. There is nothing more rewarding than slicing into a juicy chicken breast to find it brimming with creamy feta, tender spinach, and fresh Mediterranean herbs. It stuns at dinner parties but is simple enough for any weeknight.
I first made this on a rainy April evening when we needed something cheerful and cozy. Now my sister begs for the recipe every time spinach is on sale and even my picky father cleans his plate.
Ingredients
- Chicken breasts: Choose breasts that are plump and about the same size for even cooking
- Olive oil: Use extra virgin for the best flavor and a gentle Mediterranean perfume
- Kosher salt: Ensures that the chicken has depth and seasoning throughout
- Freshly ground black pepper: Brightens and adds bite to both meat and filling
- Fresh baby spinach: Select vibrant green leaves with no wilting for freshness and a mild taste
- Feta cheese: Choose authentic Greek feta for creamy, tangy flavor and crumbly texture
- Cream cheese: Softened for a smoother filling and extra richness
- Garlic: Freshly minced adds pungent aroma and savory punch
- Fresh dill or dried dill: Fresh dill brings classic Mediterranean flair but dried works well too
- Lemon zest: Use freshly grated zest from a firm lemon for lift and brightness
- Ground black pepper: Adds subtle heat to the mixture
- Fresh parsley: Sprinkle over the final dish for a pop of color and clean taste
- Lemon wedges: Squeeze just before serving to wake up all the flavors
Instructions
- Prep and Preheat:
- Set your oven to 200 degrees Celsius. Lightly grease the baking dish or use parchment paper for easiest clean up. This gets everything ready to go as soon as the chicken is stuffed and seared.
- Wilt the Spinach:
- Warm a teaspoon of olive oil in a large skillet over medium heat. Toss in the fresh spinach and stir for about three minutes until all leaves are glossy and wilted. Let cool for a minute then firmly squeeze out as much moisture as you can. Chop the spinach so it blends evenly into your stuffing and nothing gets soggy.
- Mix the Filling:
- Add chopped spinach into a bowl with feta and cream cheese. Drop in garlic dill lemon zest and black pepper and use a fork to fully combine. The mixture should look creamy and stay together when pressed.
- Prepare the Chicken:
- Pat chicken breasts dry with paper towels so the outside crisps up nicely. Use a sharp knife to carefully cut a deep pocket into the side of every chicken breast being sure not to slice through. This creates a perfect cavity for stuffing.
- Season the Chicken:
- Sprinkle both sides of each chicken breast with kosher salt and a touch of black pepper. Rub the seasoning in with your fingers for even flavor.
- Stuff the Chicken:
- Load each chicken breast with a generous amount of the spinach feta filling pushing it deep into the pocket. You want every bite to have a bit of the creamy center. Use toothpicks if needed to keep the pocket closed.
- Sear the Chicken:
- Heat the rest of your olive oil in a large oven-safe skillet over medium-high flame. Lay the stuffed chicken breasts into the pan and let them cook undisturbed for about three minutes on each side. Look for a rich golden crust which adds tremendous flavor and locks in juices.
- Bake Until Done:
- Transfer your skillet right into the oven or move the chicken to the prepared baking dish. Bake for about twenty minutes or until the breasts read seventy-four degrees Celsius at the thickest point. Let them rest for five minutes before handling as this keeps the chicken moist.
- Finish and Serve:
- Remove any toothpicks. Slice each breast to reveal the filling and garnish with plenty of fresh parsley and lemon wedges if you love an extra zing.
Save The feta is my not-so-secret favorite part. I love how its saltiness seeps into the creamy spinach and keeps the chicken juicy throughout baking. Every time I make this my niece insists on fishing out any bits of feta first and we laugh as she calls it cheese treasure.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Always let the chicken cool fully before packing to avoid condensation. I find a quick reheating in the oven at low temperature works better than microwaving to preserve the juicy texture and keep the filling creamy.
Ingredient Substitutions
If you are out of feta try a soft goat cheese or ricotta for a mild twist. Frozen spinach works well in a pinch but be sure to squeeze it dry so the filling does not get watery. Chopped fresh oregano or basil can sub in for dill for a different herbal note that is still true to Mediterranean roots.
Serving Suggestions
Pair stuffed chicken with a zesty quinoa pilaf or roasted seasonal vegetables. I love to serve it alongside a light Greek salad with tomatoes cucumber and olives for a complete meal. For fancy evenings drizzle with a balsamic glaze for just a touch of sweet acidity.
Cultural and Historical Context
Spinach and cheese stuffed meats are a staple in Mediterranean cuisines from Greece to Turkey. The use of feta is classic in Greek home cooking where spinach feta pies and savory pastries are beloved. Combining these flavors with tender chicken makes this dish a bridge between comfort food and healthy modern dining.
Seasonal Adaptations
In spring swap dill for fresh tarragon and add peas to the filling. During summer pack in thinly sliced zucchini or roasted peppers to make the filling even brighter. For fall and winter tuck roasted butternut squash or caramelized onion inside for warmth and sweetness.
Save Every bite of this stuffed chicken brings you straight to the Mediterranean. Serve with extra lemon for a zingy finishing touch and enjoy leftovers the next day.
Recipe FAQ
- → How do I prevent the filling from leaking out during baking?
Secure the opening of the chicken breasts with toothpicks, and avoid overstuffing to prevent spillage.
- → Can I use frozen spinach instead of fresh?
Yes, thaw frozen spinach and squeeze it dry before mixing with other filling ingredients.
- → What sides pair well with stuffed chicken breasts?
Roasted vegetables, Greek salad, or quinoa complement the flavors and keep the meal balanced.
- → Is this dish suitable for gluten-free diets?
Yes, all the ingredients are naturally gluten-free—just double-check any packaged cheese for additives.
- → How do I know the chicken is cooked through?
Check for an internal temperature of 74°C (165°F) and ensure juices run clear when sliced.
- → Can I prep the dish ahead of time?
You can prepare the filling and stuff the chicken up to a day in advance, storing covered in the fridge.
- → Can I add other ingredients to the stuffing?
Sun-dried tomatoes or olives add flavor and texture—customize to suit your taste preferences.