Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts filled with spinach, feta, and herbs, rolled and baked for a Mediterranean-inspired dish.

# Ingredient list:

→ 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 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
09 - 1 tablespoon fresh parsley, chopped
10 - 1 tablespoon olive oil

→ Coating and Baking

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

# Cooking steps:

01 - Preheat the oven to 400°F.
02 - Place each chicken breast between two sheets of parchment paper or plastic wrap and gently pound to an even thickness of 1/2 inch. Season both sides with salt and pepper.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the finely chopped onion and minced 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 the cooked spinach mixture with crumbled feta, chopped dill, and parsley until well combined.
05 - Lay each chicken breast flat. Spread one-quarter of the filling along one edge, then roll up tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken rolls for 2 to 3 minutes on each side until golden brown.
07 - Sprinkle the rolls with dried oregano and squeeze the juice of half a lemon over them.
08 - Transfer the skillet to the preheated oven and bake for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F.
09 - Remove toothpicks or twine before serving. Slice rolls if desired.

# Expert advice:

01 -
  • The filling stays incredibly moist while the outside gets gorgeously golden, creating that satisfying contrast in every bite.
  • It looks restaurant-worthy on the plate but takes less than an hour from start to finish, making it perfect for impressing without stress.
  • All those Mediterranean flavors feel indulgent, yet it's actually packed with protein and low in carbs if that matters to you.
02 -
  • The thickness of your pounded chicken matters more than you'd think—too thin and it dries out, too thick and the inside stays undercooked while the outside over-browns.
  • Don't skip the cooling step for the spinach filling; adding it warm to the feta can make the mixture grainy and less pleasant to eat.
  • An ovenproof skillet is genuinely worth having for this, but if yours isn't ovenproof, sear in a regular skillet then transfer everything to a baking dish before putting it in the oven.
03 -
  • If your chicken breasts are really large, cut them in half lengthwise before pounding to make them easier to work with and ensure even cooking.
  • The moment you know the filling is perfectly done is when you taste it cold straight from the bowl—adjust the salt and herb balance at that point rather than trying to fix it after cooking.
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