Spinach and Feta Stuffed Chicken
This Spinach and Feta Stuffed Chicken is a flavorful, protein-packed dish featuring a savory blend of two cheeses and fresh spinach!
Say goodbye to bland chicken—this cheesy stuffed chicken is anything but ordinary. Juicy chicken breasts are filled with a rich, flavorful mixture of creamy cheeses, fresh spinach, and garlic, then rubbed with a savory herb blend for maximum flavor. Best of all, it’s ready in just 30 minutes, making it the perfect way to elevate your weeknight dinner without the extra fuss.
I’m always looking for new ways to bring excitement to chicken breast—such a popular, versatile cut deserves a little creativity! This recipe delivers big flavor with minimal effort, and the best part? It’s a one-pan wonder with easy cleanup, making it a go-to family dinner you’ll want to make again and again.
Why You’ll Love this Recipe
- Flavor-Packed and Never Boring: Creamy cheese, garlic, and fresh spinach turn plain chicken into a crave-worthy, restaurant-quality meal.
- Satisfying: High in protein and low in carbs, this dish fits perfectly into a balanced or keto-friendly diet.
- Quick and Easy: Ready in just 30 minutes with minimal cleanup—ideal for busy weeknights.
Ingredients for Stuffed Chicken
As always, here is a quick overview of the ingredients used in this spinach and feta-stuffed chicken. For the complete recipe, scroll to the bottom of the page.
- Chicken breast– small to medium breasts work best in this recipe, but if you can only find larger ones then I recommend pounding them down so they’re thinner.
- Cream cheese Feta and Mozzarella– softened will spread much more manageable, so let your cream cheese come to room temperature.
- Mayonnaise: also used in the filling.
- Spinach– I used fresh spinach, but you can use frozen, just be sure to remove all of the moisture first.
- Sun Dried Tomatoes: this adds great flavor, but if it’s not your vibe, you can omit.
How to make Spinach and Feta Stuffed Chicken
- Preheat the oven to 350 degrees F.
- Combine the cream cheese, mayonnaise, mozzarella, feta, garlic, and spinach (squeezed as dry as possible) and sun dried tomatoes.
- Butterfly the chicken so it opens like a book. Spread the cheese and spinach mixture on the bottom part of the chicken, fold the top of the chicken over the filling and secure with a toothpick.
- Combine the spices together to make a rub. Rub the outside of the chicken with the seasoning mixture.
- Heat an oven-safe skillet, such as a cast iron skillet, to medium heat and melt the oil in the skillet. Sear the chicken in the pan for 2-3 minutes on each side and place in the oven for 20 minutes at 350 degrees F, or until cooked through.
- Allow the chicken to rest for at least 5 minutes before cutting.
Get the Recipe: Juicy Spinach and Feta Stuffed Chicken
Ingredients
Filling
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- ½ cup shredded mozzarella cheese
- ¼ cup feta cheese
- 1 teaspoons minced garlic
- ¾ cup dry cooked spinach, liquid squeezed out
- ¼ cup finely chopped sun dried tomatoes
For the Chicken
- 4 small chicken breast
- 2 tablespoons olive oil
- 1 1/2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Combine the cream cheese, mayonnaise, mozzarella, feta, garlic, and spinach (squeezed as dry as possible) and sun dried tomatoes.
- Butterfly the chicken so it opens like a book. Spread the cheese and spinach mixture on the bottom part of the chicken, fold the top of the chicken over the filling and secure with a toothpick.
- Combine the spices together to make a rub. Rub the outside of the chicken with the seasoning mixture.
- Heat an oven-safe skillet, such as a cast iron skillet, to medium heat and melt the oil in the skillet. Sear the chicken in the pan for 2-3 minutes on each side and place in the oven for 20 minutes at 350 degrees F, or until cooked through.
- Allow the chicken to rest for at least 5 minutes before cutting.
Notes
Storage and Reheating
- To store this stuffed chicken, place it in a glass or plastic container with an airtight lid. Cover it and refrigerate for up to four days.
- To reheat, place it on a microwave-safe plate and warm in 30-second increments until your desired temperature is met.
- You can also warm it in the oven in a greased dish at 350 degrees for ten minutes.
How long does it take to bake a stuffed chicken breast?
This stuffed chicken should be baked in a 400-degree oven for 25-30 minutes. If you are unsure if your chicken is completely cooked, check that the internal temperature is at least 165 degrees with a meat thermometer.
Tips for the best stuffed chicken
- Be careful when slicing your chicken breast. You want to butterfly the breast rather than slice it into two pieces.
- If you are using frozen spinach, be sure to remove all of the moisture from it first. Otherwise, your mixture will be too wet.
- Allow your cream cheese to come to room temperature so it is easier to spread.
- I recommend using a small to medium-sized chicken breast for this recipe, but if you only have larger breasts, use a meat tenderizer to help flatten the breasts a little.
- Try to use chicken breasts that are all similar in size—this will help them cook at the same time and more evenly.
