Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts wrapped around a savory blend of spinach, feta, and herbs, baked perfectly.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 6 ounces (170 grams) each
02 - Salt and freshly ground black pepper to taste

→ Filling

03 - 5 ounces (150 grams) baby spinach, chopped
04 - 4 ounces (120 grams) crumbled feta cheese
05 - 1 small red onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
08 - 1 tablespoon fresh parsley, chopped
09 - 1 tablespoon olive oil

→ Coating and Baking

10 - 2 tablespoons olive oil, for searing
11 - 1 teaspoon dried oregano
12 - Juice of half a lemon

# Preparation steps:

01 - Set the oven to 400°F (200°C) to preheat.
02 - Place chicken breasts between parchment paper or plastic wrap; gently pound to an even thickness of 0.5 inch (1 cm). Season both sides with salt and pepper.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté for 2 minutes until softened. Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and let cool slightly.
04 - In a mixing bowl, blend the sautéed spinach mixture with crumbled feta cheese, dill, and parsley until evenly incorporated.
05 - Lay each chicken breast flat and spread one-quarter of the filling along one edge. Roll tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken rolls for 2 to 3 minutes per side until golden brown.
07 - Sprinkle dried oregano over the rolls and squeeze lemon juice on top. Transfer the skillet to the preheated oven and bake for 18 to 22 minutes until the internal temperature reaches 165°F (74°C).
08 - Remove toothpicks or twine before serving. Optionally slice the rolls for presentation.

# Expert advice:

01 -
  • It looks fancy enough for guests but comes together faster than ordering takeout.
  • The feta melts into the spinach and creates this creamy, salty filling that keeps the chicken incredibly moist.
  • You can prep the rolls in the morning, refrigerate them, and just sear and bake when youre ready to eat.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will be rubbery while others are still pink in the middle.
  • Sear the rolls seam-side down first so the heat seals the edge and the filling stays put during baking.
  • Use an instant-read thermometer, guessing doneness by color alone is how you end up with dry chicken or undercooked centers.
03 -
  • Let the rolls rest for two minutes after baking so the juices redistribute, slicing too soon makes them leak all over the plate.
  • If your skillet isn't oven-safe, sear the rolls in a regular pan and transfer them to a baking dish before finishing in the oven.
  • Save any leftover filling and toss it with pasta, scrambled eggs, or spread it on toast the next morning.
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