Go Back
feta spinach chicken

Mediterranean Feta Spinach Stuffed Chicken

Joy Brooks
Juicy chicken breasts stuffed with tangy feta, nutrient-rich spinach, and Mediterranean herbs for a flavor-packed dinner that's impressive yet easy to make.
Print Recipe Pin Recipe
Servings: 4 servings
Course: Stuffed & Marinated
Cuisine: Mediterranean
Calories: 385 kcal
Prep Time : 15 minutes
Cook Time : 25 minutes

Ingredients
  

  • 4 boneless skinless chicken breasts (6-8 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika sweet or smoked
  • 1 lemon zested
  • 6 oz feta cheese crumbled
  • 2 cups fresh spinach chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
  • 2 tablespoons sun-dried tomatoes chopped (oil-packed, drained)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Preheat oven to 375°F (190°C) and position the rack in the middle.
  2. Butterfly each chicken breast by placing your hand flat on top and slicing from the thicker side toward the thinner side, stopping about 1/2 inch from the edge. Open the chicken like a book.
  3. Cover the butterflied breasts with plastic wrap and gently pound to an even 1/4-inch thickness using the flat side of a meat mallet.
  4. In a mixing bowl, combine crumbled feta, chopped spinach, minced garlic, dill, oregano, sun-dried tomatoes, lemon juice, and red pepper flakes. Mix thoroughly.
  5. Mix salt, pepper, dried oregano, garlic powder, paprika, and lemon zest. Season both sides of each butterflied breast.
  6. Divide the filling equally among the chicken breasts (approximately 2-3 tablespoons per breast), placing it on one half of each butterflied piece.
  7. Fold the empty half over the filling, tucking in the sides as you roll. Secure with 3-4 toothpicks or kitchen twine.
  8. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes per side until golden brown.
  9. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).
  10. Remove from oven, tent loosely with foil, and let rest for 5 minutes before slicing to allow juices to redistribute.

Note

  • Remove chicken from refrigerator 20 minutes before cooking for more even cooking.
  • Compact the filling firmly but not too tightly for proper expansion during cooking.
  • Position toothpicks perpendicular to the seam for optimal closure.
  • Rest the chicken seam-side down to maintain filling integrity.
  • For a quick sauce, deglaze the pan with white wine or chicken stock after removing chicken.