Spinach Feta Stuffed Chicken (Printable Version)

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

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz / 170 g each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Filling

04 - 5 oz (150 g) baby spinach, chopped
05 - 4 oz (120 g) 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 dill)
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

# Step-by-Step Guide:

01 - Preheat the oven to 400°F (200°C).
02 - Place chicken breasts between two sheets of parchment or plastic wrap and gently pound with a meat mallet to an even 1/2 inch thickness. Season both sides with salt and pepper.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly.
04 - In a bowl, mix the sautéed spinach mixture with crumbled feta, dill, and parsley until well combined.
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. Brown the stuffed chicken rolls for 2-3 minutes per side until golden.
07 - Sprinkle rolls with dried oregano and squeeze lemon juice on top. Transfer skillet to the oven and bake for 18-22 minutes until internal temperature reaches 165°F (74°C).
08 - Remove toothpicks or twine, slice if desired, and serve immediately.

# Additional Tips::

01 -
  • The filling stays locked inside if you roll it tightly, so every slice reveals a pretty green and white spiral.
  • You can prep the rolls in the morning, refrigerate them, and sear them right before guests arrive.
  • It tastes indulgent but keeps the carbs low and the protein high, so you feel satisfied without heaviness.
02 -
  • If you skip the pounding step, the chicken will be too thick to roll and the filling will squeeze out during cooking.
  • Dont overfill the rolls or the cheese will leak into the pan and burn, leaving you with a mess instead of a clean presentation.
  • Always sear seam-side down first so the heat seals the edge before you flip it.
03 -
  • Let the chicken rest for five minutes after baking so the juices redistribute and the rolls stay moist when you slice them.
  • If you dont have an ovenproof skillet, sear the rolls in a regular pan, then transfer them to a baking dish before putting them in the oven.
  • Use a sharp knife to slice the rolls cleanly, and wipe the blade between cuts so the filling doesnt smear.
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