Spinach and feta stuffed chicken is a delicious and nutritious, protein-packed dish featuring seared chicken breasts filled with a spanakopita inspired spinach and feta mixture.
This easy one-pan recipe is perfect for a nourishing weeknight dinner yet elegant enough to serve for a special occasion.
Spinach and feta stuffed chicken is a healthy, balanced meal that’s high in protein, low in carbs, and packed with vitamins and minerals.
This nutrient-dense recipe has 410 calories per serving, 51 grams protein, 6 grams carbohydrates and is especially rich in Vitamin A, Calcium, and Protein, thanks to the spinach, feta, and Greek yogurt.
Looking for more Mediterranean-inspired recipes? Try my Greek Smash Burgers or Chickpea Feta Salad.
IS SPINACH AND FETA STUFFED CHICKEN HEALTHY FOR YOU?
Absolutely!
Whether you’re looking for a low-carb, low-cal, high-protein, or nutrient-packed meal, this dish checks all the “good for you” boxes.
Let’s break down the health benefits:
HIGH IN PROTEIN FOR MUSCLE HEALTH
Each stuffed chicken breast provides 51g of protein, making it an excellent choice for those looking to support muscle growth, aid recovery, and stay full longer.
Protein is essential for overall body function, and lean chicken breast is one of the best sources.
RICH IN VITAMINS AND MINERALS
This dish isn’t just about protein, it’s also packed with key vitamins and minerals:
- Vitamin A (30-35% DV): Supports immune health, skin, and vision. Comes from the fresh spinach and herbs.
- Vitamin C (8-10% DV): An antioxidant that boosts immunity and collagen production, sourced from spinach, parsley, and dill.
- Calcium (20-25% DV): Essential for bone strength, thanks to the feta cheese and Greek yogurt.
- Iron (10-15% DV): Helps with oxygen transport in the blood, mainly from the spinach and chicken.
- Potassium (~600mg per serving): Supports heart health and muscle function.
LOW IN CARBS, HIGH IN HEALTHY FATS
With only 6g of carbohydrates per serving, this recipe is a great option for low-carb or keto-friendly diets. The healthy fats (from feta, Greek yogurt, and olive oil) help keep you satisfied while supporting heart and brain function.
MODERATE IN CALORIES, GREAT FOR A BALANCED DIET
Each serving is around 410 calories, making it a great option for weight maintenance or fat loss, depending on portion control and side dishes.
WHAT INGREDIENTS DO I NEED?
Here’s everything you’ll need to make spinach and feta stuffed chicken:
Chicken: for this recipe using boneless, skinless chicken breasts works best. Be sure to slice a pocket in the thickest part of the chicken for stuffing (butterfly style), careful not to cut all the way through.
Seasonings: a blend of oregano, paprika, garlic powder, onion powder, salt, and pepper are used to season the chicken.
Spinach & Cheese Filling: fresh spinach, crumbled feta, Greek yogurt, chopped green onion, fresh parsley, dill, and minced garlic create a savory stuffing that is inspired by my spanakopita recipe.
Olive Oil: is used for searing the chicken before baking, adding a delicious golden crust.
HOW TO MAKE SPINACH AND FETA STUFFED CHICKEN
Preheat & Prep: Preheat the oven to 400°F. Chop spinach, green onion, parsley, dill, and mince garlic. In a small bowl, mix oregano, paprika, garlic powder, onion powder, salt, and pepper then set aside.
Make Filling: In a large bowl, mix together chopped spinach, minced garlic, crumbled feta, Greek yogurt, chopped green onion, parsley, dill, and cracked black pepper.
Slice Chicken: Place chicken breasts on a cutting board and pat dry with a paper towel. Make a horizontal slit in the thickest part of each chicken breast, creating a pocket without cutting through (about ¾ of the way).
Season Chicken: In a small bowl, mix dried oregano, paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture over both sides of the chicken breasts.
Stuff Chicken: Rub the seasoning mixture over both sides of the chicken breasts. Then fill each chicken pocket with the spinach and feta mixture, careful not to over stuff. Use toothpicks to secure the pocket by placing them along the seam to seal both sides together.
Sear Chicken: Heat a large cast-iron or oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken for 3-4 minutes per side or until a nice golden crust forms.
Bake: Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.
Broil & Serve: If desired, broil the chicken for 1-2 minutes at the end for extra color. Let it rest for a few minutes and remove toothpicks before serving.
TIPS FOR MAKING SPINACH AND FETA STUFFED CHICKEN
- Don’t overstuff the chicken. Overfilling the pockets can cause the stuffing to spill out while cooking. Aim for just enough to keep the filling inside.
- Secure with toothpicks. Use a couple of toothpicks to keep the spinach and feta stuffed chicken sealed while cooking. Just remember to remove them before serving!
- Pat the chicken dry. Removing excess moisture ensures better browning and helps the seasoning stick.
- Use a meat thermometer. The chicken is done when the internal temperature reaches 165°F and using a meat thermometer to check this prevents undercooking or drying it out.
- Sear before baking. A quick sear in a hot skillet locks in juices and gives the chicken a golden crust.
- Let it rest before slicing. Resting for a few minutes allows the juices to redistribute, keeping the spinach and feta stuffed chicken moist and flavorful.
WHAT TO SERVE WITH SPINACH AND FETA STUFFED CHICKEN
I love to pair this with a simple side of mixed greens with balsamic dressing but there are many other sides to consider such as:
- Greek Chickpea Salad – a fresh, tangy side that complements the creamy filling.
- Lemon Roasted Potatoes – adds a zesty, hearty contrast.
- Greek Roasted Vegetables – a simple, flavorful vegetable pairing.
- Lemony Orzo – for a more filling meal.
Other serving ideas:
- Slice and serve over a bed of mixed greens for a low-carb meal.
- Pair with warm pita bread and tzatziki.
- Cut up the leftover chicken and stuff into a wrap for an easy lunch.
- Serve with a fresh cherry tomato pasta to balance the creamy spinach.
RECIPE VARIATIONS AND SUBSTITUTIONS
There are plenty of ways to customize this spinach and feta stuffed chicken to your liking:
- Mix ins: add cooked quinoa, chopped artichoke hearts, or sun-dried tomatoes into the stuffing for added texture.
- Swap the cheeses: use goat cheese or mozzarella instead of feta for a different flavor. Try using ricotta or cream cheese instead of Greek yogurt for a richer filling.
- Make it spicy: add a pinch of red pepper flakes to the filling for a kick.
- Try a different herb: experiment with basil or oregano instead of dill.
MAKE AHEAD AND STORAGE
Make Ahead: Prep the filling and season the chicken up to 1 day in advance. Store them separately in the fridge and then just stuff the chicken right before cooking.
How to Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
How to Reheat: Warm in a 350°F oven for 10 minutes or microwave in 30-second intervals until heated through.
RECOMMENDED TOOLS
RECIPE FAQ’S
Yes! Thaw and squeeze out excess moisture before mixing it in with the other ingredients.
Use toothpicks to secure the pocket by placing them along the seam to seal both sides together and avoid overstuffing the chicken.
Absolutely! Air fry at 375°F for 15-18 minutes, flipping halfway through.
Each serving has approximately 410 calories and 51g of protein, making it a nutritious meal.
MORE RECIPES YOU’LL LOVE
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Spinach and Feta Stuffed Chicken Breast
Ingredients
Chicken Seasoning:
- 4 chicken breasts
- 2 tsp dried oregano
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Chicken Stuffing:
- 4 oz fresh spinach finely chopped
- 2 garlic cloves minced
- 1/2 cup crumbled feta
- 1/2 cup Greek yogurt
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh dill
- freshly cracked black pepper to taste
Instructions
- Preheat & Prep: Preheat the oven to 400°F. Chop spinach, green onion, parsley, dill, and mince garlic.
- Make Filling: In a large bowl, mix together chopped spinach, minced garlic, crumbled feta, Greek yogurt, chopped green onion, parsley, dill, and cracked black pepper.
- Slice Chicken: Place chicken breasts on a cutting board and pat dry with a paper towel. Make a horizontal slit in the thickest part of each chicken breast, creating a pocket without cutting through (about ¾ of the way).
- Season Chicken: In a small bowl, mix oregano, paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture over both sides of the chicken breasts.
- Stuff Chicken: Fill each chicken pocket with the spinach and feta mixture, careful not to over stuff. Use toothpicks to secure the pocket by placing them along the seam to seal both sides together.
- Sear Chicken: Heat a large cast-iron or oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken for 3-4 minutes per side or until a nice golden crust forms.
- Bake: Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.
- Broil & Serve: If desired, broil the chicken for 1-2 minutes at the end for extra color. Let it rest for a few minutes and remove toothpicks before serving.
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