Looking for a flavorful and impressive dinner that’s easy enough for a weeknight yet elegant enough for entertaining? These Spinach & Feta Stuffed Chicken Breasts are just the dish. Juicy chicken breasts are filled with a savory blend of sautéed spinach, creamy feta cheese, garlic, and herbs, then baked to golden perfection. Each bite is rich in flavor and texture—crispy on the outside, tender on the inside, and bursting with herby, cheesy goodness. This protein-packed meal pairs beautifully with vegetables or a side salad and is a fantastic way to elevate everyday ingredients into a restaurant-worthy entrée.
Why You’ll Love This Recipe
- Easy yet elegant stuffed chicken dish
- High in protein and nutrient-dense
- Flavorful Mediterranean-inspired filling
- Great for low-carb or high-protein diets
- Crispy outside, juicy inside
- Can be made gluten-free with alternative breadcrumbs
- Perfect for dinner parties or weeknight meals
- Pairs well with roasted veggies, grains, or salads
- Freezer-friendly for meal prep
- Kid- and family-approved
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- 1 1/2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 tsp dried oregano
- 1 tbsp olive oil
- 1/2 cup breadcrumbs (for coating)
- 1 egg, beaten
- Toothpicks or kitchen twine (for securing)
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 320 kcal per serving
Variations
- Gluten-free option: Use gluten-free breadcrumbs or almond flour for coating.
- Cheese swap: Try goat cheese or ricotta in place of feta for a different texture and flavor.
- Add herbs: Fresh parsley, dill, or thyme can enhance the filling.
- Spicy kick: Add extra red pepper flakes or a touch of hot sauce to the mixture.
- Pan-seared: Sear the stuffed chicken in a skillet before baking for extra crispiness.
- Wrap in prosciutto: For added richness, wrap the stuffed breast in prosciutto before baking.
- Vegetable-packed: Add chopped sun-dried tomatoes or mushrooms to the filling.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for 10–15 minutes or until heated through. For a quicker option, microwave in 30-second intervals, though the coating may lose some crispness.
You can also freeze stuffed and uncooked chicken breasts (wrapped individually) for up to 2 months. Thaw in the refrigerator before baking.
FAQs
What’s the best way to stuff chicken breasts?
Butterfly the chicken by slicing horizontally without cutting all the way through, then fold open like a book and fill with the mixture before securing.
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out all excess moisture before mixing with the feta.
Is it necessary to coat the chicken in breadcrumbs?
No, it’s optional. For a low-carb version, skip the breadcrumbs or use crushed pork rinds or almond flour.
What’s a good side dish for this recipe?
Roasted vegetables, garlic mashed cauliflower, quinoa, or a fresh Greek salad pair well.
Can I make this ahead of time?
Yes, you can prep and stuff the chicken up to 24 hours in advance. Store covered in the refrigerator until ready to bake.
What does feta add to the dish?
Feta adds a tangy, creamy flavor that complements the spinach and balances the richness of the chicken.
Can I use chicken thighs instead of breasts?
Yes, but use boneless, skinless thighs and adjust the cooking time as needed.
How do I keep the stuffing from leaking out?
Use toothpicks or kitchen twine to secure the chicken well, and avoid overfilling.
Is this recipe keto-friendly?
With a breadcrumb substitute, it can easily be adapted to a keto lifestyle.
Can I grill these instead of baking?
Yes, grill over medium heat with indirect heat and cover until the internal temperature reaches 165°F (74°C).
Conclusion
Spinach & Feta Stuffed Chicken Breasts offer a delicious blend of wholesome ingredients, Mediterranean flavors, and impressive presentation—all without the need for complicated steps. Whether you’re planning a cozy dinner for two or a meal that will wow guests, this baked stuffed chicken dish checks every box. Easy to customize, nutrient-packed, and irresistibly tasty, it’s the kind of recipe that earns a permanent spot in your weekly meal rotation. Try it once, and you’ll return to it again and again.
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Spinach & Feta Stuffed Chicken Breasts
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Spinach & Feta Stuffed Chicken Breasts are a weeknight dinner hero—juicy baked chicken filled with a rich, garlicky spinach and creamy feta cheese stuffing. Coated with golden breadcrumbs for a crisp finish, this Mediterranean-inspired dish is high in protein, low in carbs, and full of bold, savory flavor. Perfect for family dinners, date nights, or meal prep, this recipe offers a gourmet presentation with minimal effort.
Ingredients
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4 boneless, skinless chicken breasts
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1 1/2 cups fresh spinach, finely chopped
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1/2 cup crumbled feta cheese
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2 cloves garlic, minced
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1/4 tsp red pepper flakes (optional, for heat)
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Salt and freshly ground black pepper, to taste
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1/2 tsp dried oregano
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1 tbsp olive oil (for sautéing)
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1/2 cup breadcrumbs (regular or gluten-free)
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1 egg, beaten (for breading)
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Toothpicks or kitchen twine (for securing)
Instructions
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Preheat the oven: Set your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease with oil for easy cleanup.
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Make the filling: Heat olive oil in a skillet over medium heat. Add minced garlic and chopped spinach, sautéing for 2–3 minutes until wilted and fragrant. Remove from heat and stir in crumbled feta, oregano, and optional red pepper flakes. Season lightly with salt and pepper. Let the mixture cool slightly before stuffing.
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Prepare the chicken: Butterfly each chicken breast by slicing it horizontally without cutting all the way through. Open the breast like a book and gently pound it flatter if needed for even thickness.
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Stuff the chicken: Divide the spinach-feta mixture evenly among the breasts, spooning it onto one side of the opened meat. Fold over and secure the edges using toothpicks or kitchen twine to keep the filling sealed during baking.
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Bread the chicken: Dip each stuffed chicken breast into the beaten egg, then coat with breadcrumbs, pressing gently to adhere. This adds a crisp, golden texture to the final dish.
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Bake to perfection: Place the coated chicken breasts on the prepared tray and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the tops are golden brown and crunchy.
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Serve warm: Remove toothpicks or twine before serving. Plate with a fresh green salad, roasted vegetables, or lemon couscous for a balanced meal.
Notes
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You can use frozen spinach—thaw, drain, and squeeze out excess moisture before mixing.
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Try adding sun-dried tomatoes or olives to the filling for added Mediterranean flair.
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Make it gluten-free by using almond meal or gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Baked, Stuffed
- Cuisine: Mediterranean, American
