Spinach Feta Stuffed Chicken (Printable)

Chicken breasts rolled with spinach, feta, herbs, then seared and oven-baked for a flavorful meal.

# What You'll Need:

→ Chicken

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

→ Filling

04 - 5 oz baby spinach, chopped
05 - 4 oz feta cheese, crumbled
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
09 - 1 tbsp fresh parsley, chopped
10 - 1 tbsp olive oil

→ Coating and Baking

11 - 2 tbsp olive oil, for searing
12 - 1 tsp dried oregano
13 - Juice of 1/2 lemon

# How to Make It:

01 - Set oven to 400°F (200°C).
02 - Place chicken breasts between parchment or plastic wrap; gently pound to an even thickness of 1/2 inch. Season both sides with salt and pepper.
03 - Heat 1 tbsp olive oil in skillet over medium heat. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach and cook, stirring, until wilted (about 2 minutes). Remove from heat and let cool slightly.
04 - In a bowl, mix cooked spinach mixture with crumbled feta, dill, and parsley until well blended.
05 - Lay each chicken breast flat and spread 1/4 of the filling along one edge. Roll tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear chicken rolls 2-3 minutes per side until golden brown.
07 - Sprinkle dried oregano over rolls and squeeze juice of half a lemon on top.
08 - Transfer skillet to oven and bake for 18-22 minutes, or until internal temperature reaches 165°F (74°C).
09 - Remove toothpicks or twine before serving. Slice rolls if desired.

# Expert Tips:

01 -
  • It looks impressive but uses simple ingredients you probably already have or can grab on one quick shop.
  • The filling stays moist and flavorful inside the chicken, so every bite has that salty feta and tender spinach hit.
  • Its naturally low carb and gluten free, which means you can serve it to almost anyone without worrying.
  • Leftovers slice beautifully cold for lunch the next day, and they still taste like you made an effort.
02 -
  • If you dont pound the chicken evenly, the thick parts will still be raw when the thin parts are overdone, so take your time with the mallet.
  • Let the spinach mixture cool before mixing in the feta, or the cheese will turn into a melted mess instead of staying in nice crumbles.
  • Always use an ovenproof skillet for searing and baking, or youll have to transfer the rolls and risk them falling apart.
  • Check the internal temperature with a thermometer, because cutting into a roll to check doneness lets all the juices run out.
03 -
  • Use toothpicks that are soaked in water for a few minutes so they dont burn in the oven, or just use kitchen twine which is easier to remove.
  • If the filling starts leaking out while you roll, just tuck it back in and secure the ends tighter, a little mess is normal.
  • Let the chicken rest for a couple of minutes after baking so the juices redistribute, then slice it on a slight diagonal for the prettiest presentation.
  • Double the filling recipe and freeze half, then you can stuff chicken again next week without any prep work.
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