Chicken breasts stuffed with feta cheese and spinach are a perfect dinner entrée and they are easier to make than you’d think. Company will be impressed, but they are quick enough to make for a family dinner as well.
This recipe is a versatile one. It definitely looks and tastes impressive enough for guests, but it is deceptively easy. The chicken breasts are super tender and the feta and spinach filling is full of flavor.
You are sure to win over even the pickiest of eaters. So add the ingredients to your grocery list today so you can give it a try for yourself!
This is a good one! It looks like it took some time and effort, but was really easy to make after work.
A large skillet that can go from the stove to the oven is the only equipment you need. There are several different types of skillets that can perform this function.
Cast iron, stainless steel or most skillets that have a metal handle rather than a plastic one will do. You’ll want the pan to be oven safe to 450 F.
If you aren’t sure, you can always look up your specific pan on the internet to see how high it is oven safe to. In a pinch you can always transfer the chicken breasts from a skillet to a baking dish, but it is much easier to no have to do that!
Otherwise just invest in a big cast iron skillet. They don’t cost too much and you can use it for so many things from frying to baking and even on the grill.
When my Aunt Jenny gave me the recipe, she said that her step-son Andrew doesn’t like feta or spinach. He came back for seconds anyway.
I like feta and spinach, so I knew I would love it. Of course I was hooked after one bite!
I knew my husband would love it as well, but I wasn’t so sure about Little Dude. When I first made and posted the recipe in 2015 he was just a toddler.
Luckily he has always liked it too. We have all been enjoying this meal for the last five years.
So I thought it was high time I came back and spiffed up this post so more people could enjoy the recipe as much as we have!
This recipe makes a lot of stuffing. You could easily divide it among a few more chicken breasts if you would like.
I overstuffed my chicken, it would have been really tasty with half as much. But if some is good, more is better, right?! Nobody complained!
2016 Update: Over a year and a half and hundreds of recipes later, this is still one of my husband’s favorites. He was really excited to see it was on the menu.
He ate all of his and then ate what was left of Little Dude’s. It was a good thing mine was gone by that time or he might have come after it as well!
2019 Update: This recipe still ticks the boxes for all of us. I am still shocked at how quickly it comes together and we all gobble them right up.
As much as we love this recipe, I really should come up with more stuffed chicken recipes. Do you have a favorite filling for chicken? Tell me about it in the comments or on social media so I can give your ideas a try.
Tips for Making Great Stuffed Chicken Breasts
We like to start with large chicken breasts. It give you plenty of room to make a slit and add tasty fillings.
Place them on a cutting board and use a sharp knife to cut a horizontal slit through the thickest part of the breast. You want to cut it most of the way through, but not through the whole thing.
Mixing the spinach feta filling is easy too. Just put a couple of Tablespoons of the stuffing mixture in the center of each chicken breast.
Brown the feta stuffed chicken breasts in an ovenproof skillet. Once both sides are brown, stick them in an oven until they reach 165 degrees F on a meat thermometer.
It really is that easy. And believe me, they are worth the little bit of effort!
Though this is my only stuffed chicken recipe for the time being, I did go through a stuffed pork phase a while back. If you like this recipe you may also like Parmesan and spinach stuffed pork loin or apple stuffed pork loin.
Did you make this great recipe? Please leave a review in the recipe card below!
- 1 4 ounce package of crumbled feta
- 1/2 cup thawed chopped spinach, squeezed dry (I used fresh and it turned out great!)
- 3 Tablespoons cream cheese
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 3 Tablespoons olive oil (vegetable or avocado oil work as well)
- 4-5 boneless skinless chicken breasts
- Cavenders (an all purpose Greek seasoning found in the spice aisle) & pepper to taste
- Preheat oven to 450°F
- In a medium bowl, mix feta, spinach, cream cheese, scallions and garlic
- Cut chicken breasts about 3/4 of the way through across the equator and fill with the spinach mixture
- Sprinkle chicken with Cavenders and black pepper
- In cast iron skillet, heat oil over medium-high heat.
- Place stuffed breasts in hot oil and brown for 4 minutes per side
- Transfer skillet to oven and bake 5-7 minutes or until the internal temperature is 165° F.
It is tempting to season with salt as you go, but DON'T! The feta is pretty salty and there is some in the Cavender's. It wouldn't take much to push it over the edge!
This recipe also works great with fresh spinach, just chop it relatively fine.
You can use a quarter teaspoon of garlic powder instead of fresh garlic if you prefer.
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Amount Per Serving: Calories: 366Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 130mgSodium: 336mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 42g
All nutritional information is estimated and will depend on the exact ingredients you use.