Irresistible 40-Minute Spinach and Feta Stuffed Chicken

Name: Irresistible 40-Minute Spinach and Feta Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 1 cup fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1 clove garlic, minced; 1 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: January 29, 2026

Jump to Recipe·Print Recipe

Oh, you’re going to love this one—my Spinach and Feta Stuffed Chicken is the kind of meal that looks fancy but is secretly SO easy to pull off. Picture this: juicy chicken breasts stuffed with a garlicky spinach and feta mixture that oozes out just a little when you cut into it. It’s my go-to when I want something that feels indulgent but is actually packed with good-for-you ingredients. The Mediterranean flavors here are everything—bright, herby, a little salty from the feta. And the best part? It’s all done in about 40 minutes, start to finish. Trust me, this dish is a weeknight hero.

Why You’ll Love This Spinach and Feta Stuffed Chicken

Let me count the ways this dish will steal your heart (and your taste buds!):

Quick & easy: Ready in 40 minutes—perfect for busy nights when takeout is tempting.
Healthy but feels indulgent: Packed with protein and greens, yet that melty feta makes it taste like a treat.
Bursting with flavor: Garlic, oregano, and salty feta? Yes, please. Every bite is a little Mediterranean vacation.
Super customizable: Swap in sun-dried tomatoes, add a pinch of red pepper flakes—make it yours!
Impresses everyone: Looks fancy enough for guests but simple enough for a Tuesday.

Seriously, what’s not to love?

Spinach and Feta Stuffed Chicken - detail 1

Ingredients for Spinach and Feta Stuffed Chicken

Here’s everything you’ll need to make this beauty—and trust me, every ingredient pulls its weight in this dish:

4 boneless, skinless chicken breasts (about 6 oz each—not too thick, not too thin)
1 cup fresh spinach, chopped (pack it lightly—it wilts down to nothing!)
1/2 cup feta cheese, crumbled (get the block and crumble it yourself for best texture)
1 clove garlic, minced (or two if you’re feeling bold!)
1 tbsp olive oil (the good stuff—you’ll taste it)
1 tsp dried oregano (rub it between your fingers first to wake up the flavor)
1/2 tsp salt (I use kosher—it seasons more evenly)
1/4 tsp black pepper (freshly cracked makes all the difference)

That’s it! Simple, fresh, and packed with flavor. Now let’s get cooking.

Equipment You’ll Need

Grab these trusty kitchen tools—you probably have most already:

Sharp knife (for cutting those perfect pockets in the chicken)
Oven-safe skillet or baking dish (I use my trusty cast iron for searing and baking in one pan)
Toothpicks (the unsung heroes that keep all that delicious filling inside)
Mixing bowl (for tossing together that garlicky spinach and feta goodness)

See? Nothing fancy—just the basics to make magic happen.

How to Make Spinach and Feta Stuffed Chicken

Alright, let’s get to the fun part—turning these simple ingredients into something magical. Follow these steps, and you’ll have restaurant-worthy stuffed chicken in no time!

Preparing the Spinach and Feta Filling

First, grab your mixing bowl—this is where the flavor party starts. Toss in your chopped spinach (don’t worry if it seems like a lot—it wilts down beautifully), crumbled feta, minced garlic, oregano, salt, and pepper. Now get in there with your hands or a fork and mix it all up until everything’s evenly distributed. You want every bite to have little bursts of salty feta and garlicky spinach. The mixture should hold together slightly when pressed—if it’s too dry, add a tiny drizzle of olive oil.

Stuffing and Searing the Chicken

Here’s where things get exciting! Lay each chicken breast flat and make a deep pocket by slicing horizontally through the thickest part—but don’t cut all the way through! Imagine you’re creating a little sleeping bag for the filling. Now spoon that spinach-feta goodness into each pocket (about 2-3 tablespoons per breast), pressing it in gently. If some spills out, no big deal—just tuck it back in. Secure with toothpicks—I usually use 2 per breast, crossing them like little swords.

Heat your olive oil in the skillet over medium heat until it shimmers. Add the chicken and sear for 2-3 minutes per side until you get that gorgeous golden crust. Don’t move them around too much—let that crust form! This step locks in juices and adds incredible flavor.

Spinach and Feta Stuffed Chicken - detail 2

Baking to Perfection

Pop that skillet right into your preheated 375°F oven (no need to dirty another dish!). Bake for 20-25 minutes—you’ll know it’s done when the chicken reaches 165°F internally (trust your thermometer here) and the filling is bubbling slightly at the edges. Let it rest for 5 minutes before serving—this keeps all those delicious juices inside where they belong. Those 5 minutes are torture, I know, but they make ALL the difference!

Tips for Perfect Spinach and Feta Stuffed Chicken

Want to make sure your stuffed chicken turns out absolutely perfect every time? Here are my tried-and-true tricks:

Pat chicken dry before stuffing – moisture is the enemy of a good sear!
Don’t overstuff – leave about 1/4″ border so the filling stays put.
Use room temp feta – it mixes into the spinach more evenly.
Sear in hot oil – that golden crust adds SO much flavor.
Let it rest – 5 minutes makes all the difference for juicy chicken.

Follow these, and you’re golden (just like your chicken will be)!

Variations of Spinach and Feta Stuffed Chicken

One of my favorite things about this recipe? How easily you can make it your own! Try these delicious twists:

Sun-dried tomatoes: Chop up a few and mix them in with the spinach—that sweet-tart punch is incredible.
Goat cheese: Swap feta for creamy goat cheese if you want something milder.
Spicy kick: Add a pinch of red pepper flakes or some diced jalapeños to the filling.
Herb garden: Toss in fresh basil or dill for extra brightness.

The possibilities are endless—have fun with it!

Serving Suggestions for Spinach and Feta Stuffed Chicken

This beauty deserves a great supporting cast! I love serving it with simple roasted veggies (asparagus or zucchini are perfect) or a lemon-dressed Greek salad. For heartier appetites, add some garlicky rice or buttery orzo. Honestly? It’s so flavorful, sometimes I just pile a big green salad next to it and call it a meal!

Storing and Reheating Spinach and Feta Stuffed Chicken

Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, I pop them in a 350°F oven for 10-15 minutes—the microwave works in a pinch, but the oven keeps that crispy exterior. Pro tip: Remove toothpicks first—trust me on this one!

Nutritional Information

Here’s the nutritional scoop per serving (remember, these are estimates and can vary based on your ingredients):

Calories: 280
Protein: 38g
Fat: 12g (4g saturated)
Carbs: 3g (1g fiber)
Sodium: 520mg

Not bad for something that tastes this indulgent, right?

FAQs About Spinach and Feta Stuffed Chicken

Got questions? I’ve got answers! Here are the things people ask me most about this recipe:

Can I use frozen spinach?
Absolutely! Just thaw it completely and squeeze out ALL the excess water (I wrap it in a clean towel and wring it like crazy). Use about 1/2 cup of thawed spinach to replace the fresh.

Is there a substitute for feta?
Goat cheese works beautifully for a creamier texture, or ricotta if you want something milder. Just add an extra pinch of salt if you’re not using feta.

How do I know when the chicken is done?
A meat thermometer is your best friend here—165°F in the thickest part means perfectly cooked. No thermometer? The juices should run clear when pierced.

Can I make this ahead?
You can prep the filling and stuff the chicken up to 4 hours before cooking—just keep it covered in the fridge. The toothpicks stay in until after baking!

Share Your Spinach and Feta Stuffed Chicken Experience

Did you make this recipe? I’d love to hear how it turned out for you! Leave a comment below with your thoughts, snap a photo of your masterpiece, or share any clever tweaks you made. Your feedback helps me create even better recipes for everyone. Happy cooking!

Find more recipes on Pinterest.