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.

close up of a chicken breast stuffed with creamy feta, spinach and green onion filling.

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!

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.

Ingredients including chicken breast, spinach, green onions, feta cheese, cream cheese, oil, salt and pepper.

chicken breasts cooked to golden brown and stuffed full of cheese and spinach filling.

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 ever since.

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Recipe Notes:

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!

close up of chicken breasts over stuffed with creamy spinach and feta cheese mixture with green onions nearby.

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, it kind of reminds me of spin dip. 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°F on a meat thermometer.

It really is that easy. And believe me, they are worth the little bit of effort!

Though this and my jalapeno popper stuffed chicken are my only stuffed chicken recipes, 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.

Nicely browned chicken breast stuffed with creamy spinach, green onion and cheese mixture.

4.85 from 38 ratings

Feta and Spinach Stuffed Chicken Breasts

Author: Carlee

Servings: Servings

This might just be the best stuffed chicken breast recipe out there. The feta stuffing is comes with a bonus serving of greens. This delicious dinner is perfect for guests but is easy enough for a weeknight meal.

Prep: 15

Cook: 15

Total: 30

Equipment

Ingredients

▢ 4 oz crumbled feta
▢ ½ cup thawed chopped spinach fresh works too
▢ 3 Tablespoons cream cheese
▢ ¼ cup chopped scallions
▢ 2 cloves garlic minced
▢ 3 Tablespoons olive oil
▢ 4 boneless skinless chicken breasts
▢ Cavender’s Greek Seasoning

Instructions

Preheat oven to 450°F
If using thawed frozen spinach, squeeze out the extra liquid. If using fresh spinach, chop into small pieces.
In a medium bowl, mix feta, spinach, cream cheese, scallions and garlic
4 oz crumbled feta, ½ cup thawed chopped spinach, 3 Tablespoons cream cheese, ¼ cup chopped scallions, 2 cloves garlic
Cut chicken breasts about ¾ of the way through across the equator and fill with the spinach mixture
4 boneless skinless chicken breasts
Sprinkle chicken with Cavenders and black pepper
Cavender’s Greek Seasoning
In cast iron skillet, heat oil over medium-high heat.
3 Tablespoons olive oil
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.

Notes

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.