Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts filled with spinach, feta, herbs, and baked to a flavorful finish.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Filling

04 - 5 oz baby spinach, chopped
05 - 4 oz crumbled feta cheese
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
09 - 1 tbsp fresh parsley, chopped
10 - 1 tbsp olive oil

→ Coating and Baking

11 - 2 tbsp olive oil, for searing
12 - 1 tsp dried oregano
13 - Juice of 1/2 lemon

# Directions:

01 - Preheat the oven to 400°F.
02 - Place chicken breasts between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet to 1/2 inch thickness. Season both sides with salt and pepper.
03 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2 minutes until softened. Add chopped spinach, cook stirring until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
04 - In a bowl, mix the spinach mixture with crumbled feta, dill, and parsley until fully combined.
05 - Lay each chicken breast flat and spread one-fourth of the filling along one edge. Roll tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken rolls for 2-3 minutes on each side until golden brown.
07 - Sprinkle roll-ups with oregano and squeeze lemon juice over them. Transfer the skillet to the oven and bake for 18-22 minutes until chicken reaches an internal temperature of 165°F.
08 - Remove toothpicks or twine before serving. Slice rolls if desired.

# Expert Hints:

01 -
  • Your kitchen will smell like a Greek island without needing a plane ticket.
  • It's impressive enough to serve guests but honest enough for a quiet weeknight when you want something that feels special.
  • The filling stays tender inside while the outside gets golden and crispy, giving you that textural contrast that makes you pause mid-bite.
02 -
  • Don't skip the pounding step—it's the difference between dry, tough chicken and tender, evenly cooked breasts that stay moist through the oven time.
  • The spinach must be cooked and cooled before it goes into the filling, or the feta will get too warm and start to separate.
  • If your rolls feel loose when rolling, you've added too much filling; use less next time, and remember that a tighter roll is a sturdier roll.
03 -
  • Use a meat mallet with intention—the gentle pounding motion is meditative and results in evenly cooked chicken that won't surprise you with dry pockets.
  • The filling should be cool when you assemble the rolls; warm filling will make the chicken slippery and harder to roll tightly, so don't rush this step.
  • Invest in kitchen twine or quality toothpicks; they're small details that prevent your beautiful rolls from unraveling during cooking.
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