Spinach and Feta Stuffed Chicken Breast
This stuffed chicken breast hides a creamy filling of garlicky spinach, salty feta and a little cream cheese inside a deep pocket cut into each breast. A quick sear gives the outside colour, and finishing in the oven cooks the chicken evenly while the filling turns warm and soft.
Published
- Prep Time
- 20 mins
- Cook Time
- 30 mins
- Rest
- 5 mins
- Total Time
- 55 mins
- Servings
- 4 servings
How do you make Spinach and Feta Stuffed Chicken Breast?
Wilt 140 g spinach with garlic, squeeze it dry and mix with 100 g feta, 60 g cream cheese and lemon zest. Cut a deep pocket in 4 chicken breasts, stuff and close with toothpicks. Season, sear for 2-3 minutes per side, then bake at 200°C (400°F) for 18-22 minutes, until the meat and filling reach 74°C (165°F). Rest for 5 minutes.
- Total time
- 55 mins
- Calories
- 425 per serving
- Protein
- 50 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Searing and Baking
Ingredients
Filling
Chicken
Equipment
Large ovenproof skillet · Fine sieve · Small sharp knife · Toothpicks · Instant-read thermometer
Quick Directions
Wilt the spinach
Heat the oven to 200°C (400°F).
Mix the filling
Chop the squeezed spinach finely and mix it in a bowl with the feta, cream cheese, lemon zest and red pepper flakes, if using.
Cut the pockets
Lay each chicken breast flat.
Season the outside
Mix the paprika, garlic powder, oregano, salt and pepper.
Sear
Heat the skillet over medium-high heat.
Bake
Transfer the skillet to the oven and bake for 18-22 minutes, until the thickest part of the chicken reads 74°C (165°F) and the filling in the centre is also hot to 74°C (165°F).
Rest and serve
Rest the chicken for 5 minutes, then remove the toothpicks.
Step-by-Step Instructions
Follow these detailed steps to make the perfect spinach and feta stuffed chicken breast.
Wilt the spinach
Heat the oven to 200°C (400°F). Warm 1 tbsp oil in a large ovenproof skillet over medium heat, add the garlic for 30 seconds, then add the spinach and cook, stirring, for 2-3 minutes until fully wilted. Tip it into a sieve, let it cool for a few minutes and press out as much liquid as you can. Wipe the skillet clean.
Mix the filling
Chop the squeezed spinach finely and mix it in a bowl with the feta, cream cheese, lemon zest and red pepper flakes, if using.
Cut the pockets
Lay each chicken breast flat. With a small sharp knife, cut a deep pocket into the thickest long side, stopping about 1 cm from the other three edges so the filling can't escape. Spoon a quarter of the filling into each pocket and close the opening with 1-2 toothpicks.
Season the outside
Mix the paprika, garlic powder, oregano, salt and pepper. Rub the chicken with 1 tbsp oil and sprinkle the seasoning over both sides.
Sear
Heat the skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, turning it gently, until golden.
Bake
Transfer the skillet to the oven and bake for 18-22 minutes, until the thickest part of the chicken reads 74°C (165°F) and the filling in the centre is also hot to 74°C (165°F).
Rest and serve
Rest the chicken for 5 minutes, then remove the toothpicks. Serve whole or sliced in half to show the filling, with a salad, rice or roasted vegetables.
Recipe Tips
- Squeeze the spinach really dry. Extra water makes the filling runny and the bottom of the chicken soggy.
- Don't overfill the pockets. A slightly smaller amount of filling stays inside while baking instead of oozing out.
- Count your toothpicks as you add them so you can be sure they all come out before serving.
Variations
- Cream cheese and herb: replace the spinach and feta with 120 g cream cheese, 2 tbsp chopped chives, 1 grated garlic clove and 30 g grated parmesan.
- Sun-dried tomato: add 3 tbsp chopped sun-dried tomatoes and a few torn basil leaves to the filling.
- Use 150 g frozen chopped spinach, thawed and squeezed very dry, in place of fresh spinach and skip the wilting.
Nutrition (per serving)
| Calories | 425 |
|---|---|
| Protein | 50 g |
| Carbs | 4 g |
| Fat | 22 g |
| Saturated fat | 9 g |
| Fibre | 1.2 g |
| Sugar | 2 g |
| Sodium | 700 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooked stuffed chicken within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked stuffed breasts, wrapped well, for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat
- Reheat covered with foil in a 180°C (350°F) oven for 15-20 minutes, until hot to 74°C (165°F) in the centre of the filling.
Spinach and Feta Stuffed Chicken Breast FAQs
How long do you bake stuffed chicken breast?
After searing, bake stuffed chicken breasts of about 200 g at 200°C (400°F) for 18-22 minutes. Without searing, allow 25-30 minutes. They are done when the thickest part of the meat and the centre of the filling both reach 74°C (165°F).
Does the filling need to reach a safe temperature too?
Yes. The filling sits against raw chicken while it cooks, so check that its centre is hot to 74°C (165°F) as well as the thickest part of the meat.
How do I stop the filling leaking out?
Leave a 1 cm border on three sides when cutting the pocket, don't overfill it, and close the opening firmly with toothpicks. Squeezing the spinach dry also keeps the filling thick enough to stay in place.
Can I make stuffed chicken breast ahead of time?
Yes. Stuff and season the chicken, then cover and refrigerate it for up to 24 hours. Let it sit at room temperature for 15 minutes before searing and add a few minutes to the baking time.
Can I use frozen spinach for stuffed chicken?
Yes. Use 150 g frozen chopped spinach, thawed and squeezed very dry in a clean towel. Skip the wilting step and mix it straight into the filling with the garlic.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
