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Spinach and Feta Stuffed Chicken Breast

A delicious and nutritious, protein-packed dish featuring juicy chicken breasts filled with a spanakopita inspired spinach and feta mixture.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 chicken breasts
Calories: 410kcal

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.

Notes

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.

Nutrition

Serving: 1chicken breast | Calories: 410kcal | Carbohydrates: 6g | Protein: 51g | Fat: 18g