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Tender Stuffed Chicken Breast with Spinach & Feta

stuffed chicken breast with spinach and feta - featured image
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A quick and easy stuffed chicken breast recipe filled with sautéed spinach, garlic, onions, and creamy feta cheese. Perfect for weeknight dinners or casual guests, this dish is tender, juicy, and packed with flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 4 cups fresh spinach, roughly chopped (about 120 g)
  • 1 cup crumbled feta cheese (about 150 g)
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Toothpicks or kitchen twine for securing the chicken breasts

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Butterfly each chicken breast by slicing horizontally almost through but not all the way, opening it like a book. Pat dry with paper towels and season both sides with salt, pepper, and a pinch of dried oregano.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and slightly golden. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool for a few minutes. Transfer to a bowl and mix in crumbled feta cheese and lemon zest. Adjust seasoning with salt and pepper if needed.
  5. Spoon the spinach and feta mixture evenly inside each butterflied chicken breast. Fold the breasts shut and secure with toothpicks or kitchen twine.
  6. Add the remaining tablespoon of olive oil to the skillet and heat over medium-high. Place the stuffed breasts seam side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for 3 minutes.
  7. Transfer the skillet or move the chicken to a baking dish. Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  8. Remove toothpicks or twine carefully. Let the chicken rest for 5 minutes before slicing to retain juices and keep the meat tender.

Notes

If the filling leaks during searing, it usually means the chicken wasn’t secured tightly enough. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption. Let the chicken rest after baking to keep it juicy. Frozen spinach can be used if thawed and well-drained. For dairy-free, substitute feta with vegan cheese or omit it and add extra garlic and lemon zest.

Nutrition

Keywords: stuffed chicken breast, spinach, feta, easy dinner, weeknight meal, healthy chicken recipe, low-carb, gluten-free

Find it online: https://tempotaste.com/tender-stuffed-chicken-breast-with-spinach-and-feta-recipe-easy-and-delicious/