This spinach feta stuffed chicken is one of my go-to recipes when I want something quick, flavorful, and just a little bit fancy without requiring too much effort. I simply cut a pocket into juicy chicken breasts, fill them with a creamy spinach, feta, and ricotta mixture, then sear and bake them to golden perfection. It’s the kind of meal that looks impressive but is secretly very easy to make.
Why You’ll Love This Recipe
I love this recipe because it transforms basic chicken into something bursting with flavor and texture. The creamy filling of feta and ricotta balances the earthy spinach, while the seasonings give the chicken a savory kick. It’s also incredibly versatile — I can serve it with couscous, a fresh salad, or even rice pilaf depending on my mood. Plus, it reheats beautifully, making it great for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless skinless chicken breasts
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Paprika
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Oregano
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Garlic powder
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Onion powder
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Salt
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Black pepper
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Olive oil
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Frozen chopped spinach, thawed and squeezed dry
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Feta cheese, crumbled
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Ricotta cheese
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Scallions, chopped
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Garlic cloves, minced
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Dried dill
Directions
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I preheat my oven to 400°F and pat the chicken dry.
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I make a horizontal slit in the thickest part of each chicken breast to form a pocket, being careful not to cut through.
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In a small bowl, I mix paprika, oregano, garlic powder, onion powder, salt, and pepper. I season the chicken inside and out.
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In another bowl, I combine spinach, feta, ricotta, scallions, garlic, and dill to make the filling.
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I spoon the filling evenly into the chicken pockets and secure them with toothpicks.
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In an oven-safe skillet, I heat olive oil over medium-high heat, searing the chicken for 3–4 minutes per side until golden.
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I transfer the skillet to the oven and bake for 15–18 minutes, broiling for 1–2 minutes at the end if I want extra browning.
Servings and timing
This recipe makes 4 servings. It takes about 15 minutes to prepare and 25 minutes to cook, so I have dinner ready in roughly 40 minutes.
Variations
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I sometimes swap ricotta for whipped cottage cheese for a slightly lighter filling.
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Fresh baby spinach works well if I chop it finely and sauté briefly to remove moisture.
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For a Mediterranean twist, I add sun-dried tomatoes and a sprinkle of lemon zest to the filling.
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I’ve also tried seasoning the chicken with za’atar instead of paprika and oregano for a different flavor profile.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the oven at 350°F until warmed through, which keeps the chicken moist. The microwave works in a pinch, but I prefer the oven for best texture.
FAQs
How do I keep the filling from falling out?
I make sure to secure the chicken pocket with toothpicks and avoid overstuffing. This keeps the filling neatly inside during cooking.
Can I make this ahead of time?
Yes, I often prepare the chicken up to the searing step, then refrigerate it. When I’m ready, I just pop it in the oven.
Do I need a cast iron skillet?
Not at all — any oven-safe skillet works. If I don’t have one, I sear in a regular pan, then transfer the chicken to a baking dish.
Can I freeze stuffed chicken?
Yes, I freeze it raw after stuffing and securing it. When ready to cook, I thaw it in the fridge overnight, then sear and bake as usual.
How do I know the chicken is done?
I use an instant-read thermometer — the thickest part should read 165°F. The juices should run clear and the meat should be opaque.
Conclusion
This spinach feta stuffed chicken is my kind of weeknight dinner — quick to make, full of flavor, and just special enough to serve to guests. The creamy filling and juicy chicken make each bite satisfying, and with endless variation options, I never get bored of it. It’s a staple in my kitchen for good reason.
Print
Spinach Feta Stuffed Chicken
- Total Time: 40 minutes
- Yield: 4 servings
Description
Juicy chicken breasts stuffed with a creamy blend of spinach, feta, and ricotta, seasoned with aromatic spices, seared to golden perfection, and baked for a flavorful, easy weeknight dinner.
Ingredients
4 boneless skinless chicken breasts
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup feta cheese, crumbled
½ cup ricotta cheese
2 scallions, chopped
2 garlic cloves, minced
½ teaspoon dried dill
Toothpicks, for securing
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry.
- Cut a horizontal slit in the thickest part of each chicken breast to create a pocket, without cutting through.
- In a small bowl, combine paprika, oregano, garlic powder, onion powder, salt, and pepper. Season chicken inside and out.
- In another bowl, mix spinach, feta, ricotta, scallions, garlic, and dill until well combined.
- Spoon filling evenly into chicken pockets and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown.
- Transfer skillet to oven and bake for 15–18 minutes, or until internal temperature reaches 165°F (74°C). Optional: Broil 1–2 minutes for extra browning.
- Remove toothpicks before serving.
Notes
- Swap ricotta for whipped cottage cheese for a lighter filling.
- Use fresh baby spinach, chopped and lightly sautéed, instead of frozen.
- Add sun-dried tomatoes and lemon zest for a Mediterranean twist.
- Season with za’atar instead of paprika and oregano for a Middle Eastern flavor profile.
- Make ahead by preparing through the searing step, refrigerating, and baking later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast
- Calories: 340
- Sugar: 1g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg
