This Spinach and Feta Stuffed Chicken Breast is a high-protein, family-friendly dinner filled with a creamy, tangy spinach feta mixture and baked with juicy tomatoes. It feels a little special, but it’s still simple enough for a regular weeknight.
My husband brought home some feta from a trip to Greece, and I knew I wanted to make something with spinach, lemon, and plenty of herbs. I already love my cream cheese spinach stuffed chicken breast, so this time I went with a tangy feta filling, a little Greek yogurt, and fresh dill to finish.
- Why You’ll Love This Spinach and Feta Stuffed Chicken
- Ingredients and Substitutions
- How To Make Spinach and Feta Stuffed Chicken Breast
- My Recipe Tips
- Storage
- What To Serve With Spinach and Feta Stuffed Chicken
- Frequently Asked Questions
- More Stuffed Chicken Recipes
- Spinach and Feta Stuffed Chicken Breast
What I really love about this recipe is how the tomatoes bake right alongside the chicken. They soften and mix with the pan juices, giving you something delicious to spoon over each serving without making a separate sauce.
It looks a little special, but the preparation is simple: mix the filling, season and stuff the chicken, then let the oven do the rest. Add a salad or your favorite vegetables, and dinner is ready.
Why You’ll Love This Spinach and Feta Stuffed Chicken
High-protein and satisfying – Chicken breast makes this a filling dinner, and the spinach feta filling adds flavor without needing a heavy sauce.
Bright, tangy flavor – Feta, lemon zest, oregano, garlic, and fresh dill give the filling that fresh Greek-inspired taste that works so well with chicken.
Family-friendly but not boring – It’s simple enough for a weeknight, but the creamy filling and roasted tomatoes make it feel more special than plain baked chicken.
Easy to prep ahead – You can make the filling and stuff the chicken a few hours before baking, then keep it covered in the fridge until dinner.
Simple to customize – Add chopped sun-dried tomatoes, roasted red peppers, artichoke hearts, fresh parsley, or extra dill if you want more Mediterranean flavor.
Ingredients and Substitutions
Here’s what you’ll need to make this Spinach and Feta Stuffed Chicken Breast. The ingredients are simple, but each one helps with either flavor, texture, or keeping the chicken juicy.
Chicken breasts – Use boneless, skinless chicken breasts that are large enough to cut a pocket into. Try to choose pieces that are similar in size so they bake evenly.
Spinach – Frozen spinach works really well, but it needs to be thawed and squeezed very dry. You can also use fresh spinach, cooked until wilted and chopped.
Feta cheese – This is the main flavor in the filling. It makes the chicken tangy, salty, and fresh. Since feta is already salty, taste the filling before adding extra salt.
Greek yogurt or sour cream – Adds creaminess and helps hold the filling together without making it feel heavy.
Parmesan cheese – Adds savory flavor and makes the filling taste a little richer.
Garlic – Fresh minced garlic gives the filling a deeper flavor than garlic powder here.
Lemon zest – This is a small ingredient that makes a big difference. It brightens the filling and makes it taste fresh.
Dried oregano – Adds that Greek-inspired flavor that works so well with feta, spinach, and tomatoes.
Paprika, garlic powder, onion powder, salt, and pepper – These season the outside of the chicken so every bite has flavor, not just the filling.
Tomatoes – Ripe tomatoes bake around the chicken and create a simple, juicy sauce in the baking dish.
How To Make Spinach and Feta Stuffed Chicken Breast
Make the spinach feta filling.
Start by preparing the spinach. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible. If using fresh spinach, cook it until wilted, let it cool slightly, then chop it. Mix the spinach with feta, Greek yogurt or sour cream, Parmesan, garlic, lemon zest, oregano, black pepper, and red pepper flakes if using.
Cut pockets into the chicken.
Place each chicken breast on a cutting board and carefully slice a pocket into the thickest side. Don’t cut all the way through. You want enough space for the filling, but the chicken should stay connected.
Season and stuff the chicken.
Season the chicken on both sides and lightly inside the pockets with paprika, oregano, garlic powder, onion powder, salt, and pepper. Spoon the spinach feta filling into each pocket and secure with toothpicks if needed.
Bake with tomatoes.
Place the stuffed chicken breasts in a greased baking dish and arrange sliced tomatoes around them. Drizzle the tomatoes with olive oil and sprinkle with a little oregano. Bake until the chicken is cooked through and reaches 165°F / 74°C.
Finish with fresh dill and feta.
Once the chicken comes out of the oven, sprinkle with chopped fresh dill and extra crumbled feta. Let it rest for 5 minutes before slicing so the juices and filling settle.
My Recipe Tips
Squeeze the spinach very well – This is the biggest tip for a creamy filling that doesn’t turn watery, especially if you’re using frozen spinach.
Don’t overstuff the chicken – A generous amount of filling is great, but too much can spill out while baking. Toothpicks help keep everything in place.
Use a thermometer – Stuffed chicken can be tricky to judge by sight. The safest and easiest way to know it’s done is to check that the thickest part reaches 165°F / 74°C.
Let the chicken rest before slicing – Five minutes makes a difference. The filling stays inside better, and the chicken stays juicier.
Add fresh herbs at the end – Dill, parsley, or basil taste much fresher when added after baking instead of before.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave, oven, or air fryer until warmed through. Avoid overheating, because chicken breast can dry out. If reheating in the oven, cover loosely with foil and add a spoonful of pan juices or a splash of broth to help keep the chicken moist.
What To Serve With Spinach and Feta Stuffed Chicken
I love serving this chicken with creamy cauliflower mashed potatoes so none of those tomato juices go to waste. For something fresh alongside it, try my cucumber tomato salad.
Warm pita is another option if you’re not keeping the meal low-carb. It’s especially good for scooping up the tomatoes and any filling that escapes into the pan.
Frequently Asked Questions
Can I use frozen spinach?
Yes, frozen spinach works really well in this recipe. Thaw it completely, then squeeze out as much liquid as possible before mixing it with the feta. This keeps the filling creamy instead of watery.
Can I use fresh spinach?
Yes. Cook the fresh spinach in a skillet for 2 to 3 minutes, or until wilted. Let it cool slightly, then chop it before adding it to the filling.
Can I make this stuffed chicken ahead of time?
Yes. You can make the spinach and feta filling a few hours ahead, or stuff the chicken earlier in the day and keep it covered in the refrigerator until ready to bake. Let the chicken sit at room temperature for about 15 minutes before baking so it cooks more evenly.
How do I keep the filling from leaking out?
Don’t overfill the chicken breasts, and use toothpicks to secure the openings if needed. A little filling may still come out while baking, and that’s totally fine. It mixes with the tomatoes and pan juices and tastes delicious.
Can I use chicken thighs instead of chicken breasts?
Chicken breasts work best because they are easier to cut into pockets and stuff. Boneless chicken thighs can work too, but they are better rolled around the filling and secured with toothpicks.
What else can I add to the filling?
Sun-dried tomatoes, roasted red peppers, chopped artichoke hearts, fresh parsley, or extra dill all work really well with the spinach and feta filling.
More Stuffed Chicken Recipes
- Creamy Mushroom and Spinach Stuffed Chicken
- French Onion Stuffed Chicken
- Bacon-Wrapped Broccoli Cheese Stuffed Chicken
Spinach and Feta Stuffed Chicken Breast
Description
Ingredients
For the Spinach and Feta Filling
- 10 oz frozen spinach thawed and squeezed dry, or 3 cups fresh spinach, cooked and chopped
- 3/4 cup feta cheese crumbled
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons grated Parmesan cheese
- 2 garlic cloves minced
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- Salt only if needed, to taste
For the Chicken
- 4 chicken breasts skinless, similar in size
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ripe tomatoes sliced
- 1/4 cup feta cheese crumbled, for topping
- 1 tablespoon fresh dill or parsley chopped , for garnish
Instructions
- Preheat the oven to 375°F / 190°C. Lightly grease a baking dish with olive oil, avocado oil, butter, or cooking spray.
- Prepare the spinach. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible. If using fresh spinach, cook it in a skillet over medium heat for 2 to 3 minutes, or until wilted. Let it cool slightly, then chop it.
- Make the filling. In a medium bowl, combine the spinach, feta cheese, Greek yogurt or sour cream, Parmesan cheese, minced garlic, lemon zest, dried oregano, black pepper, and red pepper flakes, if using. Mix until well combined. Taste and add salt only if needed, since feta is already salty.
- Prepare the chicken. Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, slicing horizontally without cutting all the way through.
- Make the seasoning rub. In a small bowl, mix the olive oil, lemon juice, paprika, dried oregano, garlic powder, onion powder, salt, and black pepper.
- Season the chicken. Brush the seasoning mixture over both sides of the chicken breasts and lightly inside the pockets.
- Stuff the chicken. Spoon the spinach and feta filling evenly into each chicken breast. Secure the openings with toothpicks if needed to keep the filling inside while baking.
- Arrange in the baking dish. Place the stuffed chicken breasts in the prepared baking dish. Arrange the sliced tomatoes around the chicken.
- Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C in the thickest part.
- Finish and garnish. Remove the baking dish from the oven. Sprinkle the chicken and tomatoes with chopped fresh dill or parsley and extra crumbled feta.
- Rest and serve. Let the chicken rest for 5 minutes before slicing. Remove the toothpicks before serving. Serve warm with the roasted tomatoes and pan juices.
Notes
- Squeeze the spinach very well, especially if using frozen spinach. Too much moisture can make the filling watery.
- Feta cheese is naturally salty, so taste the filling before adding extra salt.
- If the chicken breasts are very large or thick, they may need a few extra minutes in the oven.
- Use a meat thermometer for the best results. The chicken is done when it reaches 165°F / 74°C in the thickest part.
- For extra Mediterranean flavor, add 1 tablespoon chopped fresh dill or 2 tablespoons chopped fresh parsley to the filling.
- You can also add chopped sun-dried tomatoes, roasted red peppers, or chopped artichoke hearts to the filling.
- Let the chicken rest before slicing so the juices settle and the filling stays inside.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
