Spinach Feta Stuffed Chicken

There is something wonderfully satisfying about cutting into a golden-baked chicken breast and discovering a vibrant, creamy filling of wilted spinach, tangy feta, and fragrant herbs nestled inside. These Spinach and Feta Stuffed Chicken Breasts are a celebration of Mediterranean flavors — simple enough for a busy weeknight, yet impressive enough to grace a dinner party table. With just 20 minutes of preparation and 30 minutes in the oven, this gluten-free, low-carb main dish delivers elegance without effort.

Save

The magic of this dish lies in the filling. Creamy feta and softened cream cheese form a rich base that binds the chopped fresh spinach, minced garlic, sun-dried tomatoes, fresh dill, dried oregano, and a bright hit of lemon zest into a cohesive, irresistible stuffing. Once sealed inside the chicken pocket and brushed with olive oil and paprika, the breasts roast to a gorgeous, golden finish — juicy on the inside, lightly caramelized on the outside. It is a dish that looks like it took far more effort than it actually did.

Ingredients

• Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
• Filling:
  • 2 cups fresh spinach, chopped
  • ¾ cup feta cheese, crumbled
  • 2 tablespoons cream cheese, softened
  • 2 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, chopped (optional)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • ½ teaspoon dried oregano
  • Zest of ½ lemon
• To Finish:
  • 1 tablespoon olive oil
  • ½ teaspoon paprika

Instructions

Step 1 — Preheat and prepare

Preheat oven to 400°F (200°C). Lightly grease a baking dish.

Step 2 — Cut the pockets

Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being careful not to slice all the way through.

Step 3 — Season the chicken

Season the chicken breasts inside and out with salt and pepper.

Step 4 — Make the filling

In a bowl, combine spinach, feta, cream cheese, garlic, sun-dried tomatoes (if using), dill, oregano, and lemon zest. Mix until well combined.

Step 5 — Stuff the chicken

Stuff each chicken pocket with the spinach-feta mixture, pressing gently to seal. Secure with toothpicks if necessary.

Step 6 — Brush and season

Brush the stuffed chicken breasts with olive oil and sprinkle with paprika.

Step 7 — Bake

Place in the prepared baking dish and bake for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and juices run clear.

Step 8 — Rest and serve

Remove toothpicks before serving. Let rest for 5 minutes, then slice or serve whole.

Zusatztipps für die Zubereitung

Achte darauf, die Tasche im Hähnchenfilet nicht zu weit aufzuschneiden, damit die Füllung beim Backen nicht herausläuft. Zahnstocher helfen dabei, die Öffnung sicher zu verschließen. Überprüfe die Innentemperatur mit einem Fleischthermometer — 74°C (165°F) garantiert, dass das Fleisch vollständig durchgegart ist. Lass das Hähnchen nach dem Backen mindestens 5 Minuten ruhen, damit sich die Säfte gleichmäßig verteilen und das Fleisch saftig bleibt.

Varianten und Anpassungen

Für eine intensivere Füllung kannst du eine Handvoll gehackte Oliven hinzufügen. Wer Feta nicht mag oder verträgt, kann ihn problemlos durch Ziegenkäse ersetzen. Die getrockneten Tomaten sind optional, verleihen der Füllung aber eine angenehme Süße und Tiefe. Auch das frische Dill lässt sich durch getrockneten Dill (1 Teelöffel) ersetzen, wenn kein frisches Kraut zur Hand ist.

Serviervorschläge

Diese gefüllten Hähnchenbrüste passen hervorragend zu geröstetem Gemüse, Reis oder einem knackigen grünen Salat. Ganz serviert bilden sie ein elegantes Hauptgericht; in Scheiben geschnitten präsentieren sie die bunte Füllung besonders eindrucksvoll auf dem Teller. Ein Spritzer frischen Zitronensafts direkt vor dem Servieren hebt die Aromen der mediterranen Füllung zusätzlich hervor.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

Check price on Amazon

Save

Whether you are cooking for a quiet family dinner or hosting friends for a special evening, these Spinach and Feta Stuffed Chicken Breasts are a recipe worth returning to again and again. The combination of juicy, golden-baked chicken and the herbaceous, creamy Mediterranean filling is deeply satisfying — proof that elegant cooking does not have to be complicated. With 340 calories and 41 grams of protein per serving, this dish nourishes as beautifully as it tastes.

Recipe Guide

→ How do I prepare the chicken breasts for stuffing?

Carefully cut a pocket into the thickest side of each chicken breast using a sharp knife, ensuring not to slice all the way through to hold the filling securely.

→ Can I substitute feta with another cheese?

Yes, goat cheese works well as a substitute, offering a similar creamy and tangy flavor.

→ What herbs complement the filling mixture?

Dill and oregano blend beautifully with the spinach and cheese, enhancing the Mediterranean flavor profile.

→ Is it necessary to use toothpicks when stuffing the chicken?

Toothpicks help secure the filling inside the chicken pockets to prevent spilling during baking but can be omitted if the pockets are sealed tightly.

→ What side dishes pair well with this chicken?

Roasted vegetables, rice, or a crisp green salad complement the rich flavors and textures of this main dish.

→ How can I tell when the chicken is fully cooked?

Cook until the internal temperature reaches 165°F (74°C) and juices run clear, ensuring the chicken is safe and juicy.