Spinach feta stuffed chicken is boneless chicken breast filled with a creamy, tangy mix of spinach and two cheeses with scallions and dill, rubbed with paprika and oregano, seared in a skillet and finished in the oven. Each breast cuts open to show a green and white center inside golden, well-seasoned meat. It is ready in 40 minutes and uses one oven-safe pan. It looks like a dinner-party dish, but the steps are simple enough for a weeknight.
How to make spinach feta stuffed chicken: Heat the oven to 400°F. Cut a horizontal pocket in 4 chicken breasts and rub them with paprika, oregano, garlic powder, onion powder, salt and pepper. Mix squeezed-dry spinach with feta, ricotta, scallions, minced garlic and dried dill, fill the pockets and close them with toothpicks. Sear in olive oil 3 to 4 minutes per side, then bake 15 to 18 minutes, to 165°F.
Why You’ll Love It
- A creamy, tangy filling. Feta for salt and tang, ricotta for creaminess.
- One pan. The skillet goes from the stove to the oven.
- Juicy chicken. The filling keeps the meat moist from the inside.
- Quick. About 15 minutes of prep and 25 minutes of cooking.
- Pretty on the plate. Sliced, it shows its green center.
Ingredient Notes
Chicken breasts. Four boneless, skinless breasts of about 6 ounces each. Thick ones are the easiest to cut a pocket into.
The seasoning. Paprika, oregano, garlic powder, onion powder, salt and black pepper, rubbed on the outside.
Olive oil. Two tablespoons, for searing.
Spinach. Five ounces of frozen chopped spinach, thawed and squeezed dry.
Feta and ricotta. A 1/2 cup of crumbled feta and a 1/4 cup of ricotta.
Scallions, garlic and dill. Two tablespoons of chopped scallions, 2 minced cloves and a 1/2 teaspoon of dried dill.
Ingredients
- 4 boneless, skinless chicken breasts (6 ounces each)
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 1/2 cup feta cheese, crumbled
- 1/4 cup ricotta cheese
- 2 tablespoons scallions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried dill
How to Make Spinach Feta Stuffed Chicken
1. Heat the oven. Preheat the oven to 400°F.
2. Cut the pockets. Pat the chicken dry. Cut a horizontal slit into the thickest part of each breast to make a pocket, without cutting all the way through.
3. Season the chicken. Mix the paprika, oregano, garlic powder, onion powder, salt and pepper. Rub the seasoning over both sides of the chicken.
4. Mix and add the filling. Mix the spinach with the feta, ricotta, scallions, garlic and dill. Divide the filling evenly among the chicken pockets and secure each pocket with a couple of toothpicks.
5. Sear. Heat the olive oil in a large oven-safe or cast-iron skillet over medium-high heat. Add the stuffed chicken and sear until lightly golden, about 3 to 4 minutes per side.
6. Bake and check doneness. Transfer the uncovered skillet to the oven. Bake for about 15 to 18 minutes, until a food thermometer reads 165°F in the chicken and in the stuffing.
How to Cut and Close the Pocket
The pocket is the only tricky part, and it is easier than it looks. Take it slowly on the first breast and the others will go quickly.
| Step | How to do it | Why |
|---|---|---|
| Dry the chicken | Pat it with paper towels | Dry meat does not slip under the knife |
| Cut sideways | Lay your palm flat on top and slide the knife into the thickest side, level with the board | A horizontal cut makes a pouch with a top and a bottom |
| Stop short | Do not cut through the back or the ends | Three closed sides hold the filling in |
| Squeeze the spinach | Wring it in a clean towel until no more water comes out | Wet spinach makes a runny filling that leaks |
| Fill evenly | Share the mixture among the four breasts and press it to the back | An overfull pocket will not close |
| Pin it | Push a couple of toothpicks through the open edge | They hold the opening shut while you sear and turn |
A little cheese may still bubble out in the oven. That is normal. Spoon it back over the chicken when you serve. Count the toothpicks as they go in, and take the same number out before the plates go to the table.
How to Know It Is Cooked
Use a food thermometer, and check two places. The thickest part of the meat should read 165°F, and so should the center of the stuffing. Clear juices are not a reliable sign on their own, because the filling hides the middle of the breast.
Tips for Success
Can I use fresh spinach?
Yes. Chop it and wilt it in a pan first, then let it cool and press out the liquid before mixing it with the cheese.
Which side goes down first?
The smooth, rounded side. It gets the best color, and it is the side that faces up on the plate.
How do I turn the chicken without losing the filling?
Use tongs, and roll each breast over toward its closed side, not toward the opening.
What if my skillet is not oven-safe?
Sear in the skillet, then move the chicken to a baking dish for the oven.
Why is my chicken taking longer?
Larger, thicker breasts need more time. Go by the thermometer, not the clock.
Storage and Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers. They keep for 3 to 4 days in the fridge or 3 to 4 months in the freezer. Thaw in the refrigerator and reheat to 165°F.
What to Serve With It
Rice, roasted potatoes or a Greek salad all suit this chicken. For more stuffed chicken, try the broccoli cheddar stuffed chicken breasts, the asparagus stuffed chicken breast or the cheesy garlic butter mushroom stuffed chicken. If you like chicken with spinach, there is the chicken, spinach and mushroom skillet, the smothered chicken with creamed spinach, bacon and mushrooms and the chicken bacon spinach penne.
Frequently Asked Questions
How do I cut and close a chicken breast pocket for spinach-feta filling?
Cut a horizontal slit into the thickest side without cutting through, fill it evenly and pin the opening with toothpicks.
How do I know the chicken and stuffing are cooked safely?
A food thermometer reads 165°F in both the meat and the filling.
Can I use fresh spinach instead of thawed frozen spinach?
Yes. Wilt it and press out the liquid first.
What can I do with chicken breast and feta?
Stuff the breasts, as here, or crumble the feta over baked or grilled chicken with spinach, tomatoes or olives.
Final Notes
I line up the toothpicks on the counter before I start, so I know how many went in. If you make it, leave a comment to tell me how it turned out or ask a question.
Spinach Feta Stuffed Chicken
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Ingredients
- 4 chicken breasts 6 ounces each; boneless and skinless
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 5 ounces spinach frozen, chopped, thawed and squeezed dry
- 1/2 cup feta cheese crumbled
- 1/4 cup ricotta cheese
- 2 tablespoons scallions chopped
- 2 cloves garlic minced
- 1/2 teaspoon dill dried
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry. Cut a horizontal slit into the thickest part of each breast to make a pocket, without cutting all the way through.
- Mix the paprika, oregano, garlic powder, onion powder, salt and pepper. Rub the seasoning over both sides of the chicken.
- Mix the spinach with the feta, ricotta, scallions, garlic and dill. Divide the filling evenly among the chicken pockets and secure each pocket with a couple of toothpicks.
- Heat the olive oil in a large oven-safe or cast-iron skillet over medium-high heat. Add the stuffed chicken and sear until lightly golden, about 3 to 4 minutes per side.
- Transfer the uncovered skillet to the oven. Bake for about 15 to 18 minutes, until a food thermometer reads 165°F in the chicken and in the stuffing.
Notes
Nutrition
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