Spinach Feta Stuffed Chicken (Print View)

Tender chicken breasts rolled with spinach, feta, and herbs, oven-baked to a savory finish.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - Salt and freshly ground black pepper, to taste

→ Filling

03 - 5 oz baby spinach, chopped
04 - 4 oz feta cheese, crumbled
05 - 1 small red onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
08 - 1 tablespoon fresh parsley, chopped
09 - 1 tablespoon olive oil

→ Coating and Baking

10 - 2 tablespoons olive oil, for searing
11 - 1 teaspoon dried oregano
12 - Juice of half a lemon

# Directions:

01 - Preheat oven to 400°F.
02 - Place chicken breasts between parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened, about 2 minutes. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and cool slightly.
04 - Mix the sautéed spinach mixture with crumbled feta, dill, and parsley in a bowl until well incorporated.
05 - Spread one-quarter of the filling evenly along the edge of each chicken breast. Roll tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken rolls 2 to 3 minutes per side until golden brown.
07 - Sprinkle oregano and drizzle lemon juice over the rolls. Transfer skillet to oven and bake for 18 to 22 minutes until chicken reaches an internal temperature of 165°F.
08 - Remove toothpicks or twine before serving. Slice rolls if desired.

# Expert Advice:

01 -
  • It looks impressive but comes together faster than you'd think, perfect for weeknight cooking or casual dinner guests.
  • The feta melts just enough to blend with the spinach, creating pockets of creamy, salty richness inside tender chicken.
  • Leftovers slice beautifully cold for next-day lunches or grain bowls.
02 -
  • Don't overstuff the rolls or the filling will burst out during searing, less is more when it comes to the spinach-feta mix.
  • Let the spinach cool before mixing it with the feta, otherwise the cheese starts to melt and the filling becomes too wet to stay inside the chicken.
  • Use an ovenproof skillet so you can go straight from stovetop to oven without transferring and losing those crispy browned bits.
03 -
  • Pound the chicken to an even thickness so it cooks uniformly and doesn't dry out on the edges while the center finishes.
  • Sear the rolls seam-side down first to seal the edge before flipping, this keeps the filling locked inside.
  • Let the rolls rest for five minutes after baking so the juices redistribute and every slice stays moist.
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