Why You’ll Love This Spinach and Feta Stuffed Chicken
- It’s a complete, impressive meal in one. You get your lean protein and your greens all bundled up together, and with a simple side like roasted potatoes or a quick salad, dinner is sorted. It feels like you put in way more effort than you actually did.
- The flavour combination is a timeless classic. Salty, tangy feta and earthy spinach are a match made in heaven. When they mingle with the gentle onion flavour of shallots and the warmth of garlic inside a juicy chicken breast… it’s just perfection. It’s a taste that never gets old.
- It teaches you a simple but valuable kitchen skill. Butterflying and stuffing a chicken breast might sound a bit chef-y, but it’s honestly so easy once you try it. Mastering this technique opens up a world of stuffed meat possibilities, and you’ll feel like a pro.
- It’s wonderfully adaptable. Not a fan of dill? Use oregano or thyme. Want a bit of a kick? Add a pinch of red pepper flakes to the filling. You can really make this recipe your own with a few simple tweaks.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180g each)
- 200 g fresh spinach, roughly chopped
- 150 g feta cheese, crumbled
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp olive oil, plus extra for drizzling
- 1 lemon, zest and juice
- ½ tsp smoked paprika
- Salt and freshly ground black pepper to taste
Tools: A sharp chef’s knife, a cutting board, a medium mixing bowl, a large oven-safe skillet (like cast iron), toothpicks or kitchen twine.
The quality of your feta really matters here—try to find a block in brine rather than pre-crumbled feta, as it has a much better texture and flavour. And don’t skip the lemon zest! It adds a beautiful, bright freshness that cuts through the richness of the cheese.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast consistency is key. If your chicken breasts are very thick and uneven, place them between two pieces of cling film and gently pound the thicker ends with a rolling pin or meat mallet until they are an even thickness throughout. This helps them cook evenly.
- Wilt your spinach properly. It might seem like a lot of spinach, but it wilts down dramatically. Make sure to squeeze out every last drop of excess water after wilting. A wet filling will steam the chicken from the inside and make it harder for the stuffing to stay put.
- Don’t be shy with seasoning. Remember, you’re seasoning both the chicken and the filling. Taste your spinach and feta mixture before stuffing—feta is salty, so you may not need much extra salt, but a good crack of black pepper is essential.
- Why an oven-safe skillet? Starting the chicken on the stovetop gives it a gorgeous golden-brown sear, and then transferring the whole pan to the oven allows it to cook through gently and evenly. It’s a game-changer for juicy chicken.
How to Make Spinach and Feta Stuffed Chicken
Step 1: Prepare the Filling. Heat the olive oil in your skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant. Now, add all the fresh spinach—it will look like a mountain!—and cook, stirring constantly, until it has completely wilted. Transfer the spinach mixture to a bowl and let it cool for a few minutes. Once it’s cool enough to handle, take handfuls of the spinach and squeeze out as much liquid as you possibly can. This is the most important step for a non-watery filling!
Step 2: Mix the Filling. To the bowl with the squeezed-out spinach, add the crumbled feta, chopped dill, lemon zest, and a good grind of black pepper. Mix everything together with a fork until well combined. The feta will start to break down a little and bind the mixture together. Give it a taste—it should be bursting with flavour already.
Step 3: Butterfly the Chicken. Pat the chicken breasts dry with paper towels. Place one breast on your cutting board. Using a sharp knife held parallel to the board, carefully slice into the thickest side of the breast, but don’t cut all the way through. Open it up like a book. If your breasts are very thick, you can gently pound them to an even 1-1.5 cm thickness. Season the inside of the pocket generously with salt and pepper.
Step 4: Stuff and Secure. Divide the spinach and feta mixture evenly among the four chicken breasts, placing a good mound in the centre of each. Carefully fold the chicken over the filling. Use 2-3 toothpicks to securely “sew” the opening shut. Don’t worry if it’s not perfect—a little leakage is okay! Season the outside of the chicken breasts with salt, pepper, and the smoked paprika.
Step 5: Sear the Chicken. Preheat your oven to 200°C (400°F). Using the same skillet (wipe it clean if needed), heat a tablespoon of oil over medium-high heat. Once the oil is shimmering, carefully add the stuffed chicken breasts. Sear for 3-4 minutes on one side, until you get a beautiful golden-brown crust. You’ll hear a nice sizzle—that’s what you want!
Step 6: Bake to Perfection. Flip the chicken breasts over and immediately transfer the entire skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear. The best way to check is with a meat thermometer inserted into the thickest part of the chicken (not the stuffing); it should read 74°C (165°F).
Step 7: Rest and Serve. Remove the skillet from the oven (remember the handle is hot!). Transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Remove the toothpicks before serving. Drizzle with a little fresh lemon juice right at the end for a burst of freshness.
Serving Suggestions
Complementary Dishes
- Lemon Herb Orzo — The small rice-shaped pasta is fantastic for soaking up any pan juices, and the lemon flavour echoes the zest in the chicken.
- Simple Roasted Cherry Tomatoes — Toss a punnet of cherry tomatoes with olive oil, salt, and pepper and roast alongside the chicken. Their sweet, bursty acidity is a perfect contrast.
- Garlic Sautéed Greens — Double down on the greens with some tenderstem broccoli or green beans quickly sautéed with a little garlic.
Drinks
- A Crisp Sauvignon Blanc — The high acidity and citrus notes in a good Sauvignon Blanc will cut through the richness of the feta beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing.
Something Sweet
- Greek Yogurt with Honey and Walnuts — A light, tangy dessert that continues the Mediterranean theme without being too heavy.
- Lemon Sorbet — The ultimate palate cleanser; its sharp, clean flavour is the perfect end to this meal.
Top Mistakes to Avoid
- Mistake: Not squeezing the spinach dry. This is the number one reason for a soggy filling and steamed, rather than roasted, chicken. Take the extra minute to really wring it out—you’ll be glad you did.
- Mistake: Overstuffing the chicken. It’s tempting to use all the filling, but if you pack too much in, the chicken won’t seal properly and the filling will leak out during cooking. A little goes a long way.
- Mistake: Skipping the sear. Searing the chicken first creates a flavourful crust via the Maillard reaction and gives the chicken a much more appealing colour. Baking it from raw won’t give you the same depth of flavour.
- Mistake: Cutting into the chicken immediately. I know it’s hard to wait, but resting the meat is non-negotiable. If you cut it right away, the precious juices will run out onto the plate, leaving the chicken dry.
Expert Tips
- Tip: Use a thermometer. This is the single best way to guarantee perfectly cooked, juicy chicken every time. No more guessing or cutting into it to check. Aim for 74°C (165°F) in the thickest part of the meat.
- Tip: Make-ahead magic. You can assemble the stuffed chicken breasts up to a day in advance. Keep them covered in the fridge, then let them sit at room temperature for 15-20 minutes before searing and baking. It’s a fantastic dinner party trick.
- Tip: Add a breadcrumb crunch. For an extra layer of texture, mix ¼ cup of panko breadcrumbs with a tablespoon of melted butter and a little parsley. After searing, sprinkle this mixture over the chicken before it goes in the oven.
- Tip: Repurpose any escaped filling. If a little filling leaks out during cooking, don’t worry! Just scrape it up from the pan when you serve—it’s delicious and makes a great impromptu sauce.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! It’s a great shortcut. You’ll need about a 250g block of frozen chopped spinach. Thaw it completely—the best way is to leave it in the fridge overnight—and then squeeze it until it’s as dry as humanly possible. I mean, really get in there. Frozen spinach can hold even more water than fresh, so this step is crucial. Once it’s dry, you can use it exactly as you would the fresh wilted spinach.
My filling keeps falling out! What can I do?
First, make sure you’re not overstuffing. Second, ensure your chicken pocket is dry before adding the filling—pat it with a paper towel. Third, really secure it well with toothpicks, inserting them at an angle to create a good seal. And honestly, a little leakage is normal and even adds to the rustic charm. If it’s a persistent issue, you can lightly dredge the outside of the stuffed breast in a little flour before searing, which can help form a seal.
Can I make this without an oven-safe skillet?
You can, but the method changes a bit. Sear the chicken breasts in a regular skillet to get that golden colour, then carefully transfer them to a baking dish lined with parchment paper for the oven portion. You’ll lose the fond (the tasty browned bits) from the skillet, but you can deglaze the skillet with a splash of chicken stock or white wine after searing and drizzle that over the chicken in the baking dish for extra flavour.
How should I store and reheat leftovers?
Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave if you can, as it can make the chicken rubbery. Instead, place it on a baking sheet and warm it in a 175°C (350°F) oven for 10-15 minutes, or until heated through. This helps keep the texture much better.
What other cheeses can I use besides feta?
Feta is classic, but other crumbly cheeses like goat cheese (chèvre) would be lovely for a tangier flavour. For a meltier option, a mix of grated mozzarella and parmesan could work, though the texture will be different. If you use a softer, meltier cheese, just be aware that it might ooze out more during cooking, but sometimes that’s a delicious problem to have!
