Spinach and Feta Stuffed Chicken

Juicy chicken breasts filled with a flavorful blend of spinach, feta, and aromatic herbs. An easy-to-make, elegant dish perfect for a satisfying dinner.

Spinach and Feta Stuffed Chicken


  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Toothpicks or kitchen twine
  • Olive oil for brushing


  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Spinach and Feta Filling: a. In a pan, heat 1 tablespoon of olive oil over medium heat. b. Add minced garlic and sauté until fragrant. c. Add chopped spinach and cook until wilted. d. Remove the pan from heat and stir in crumbled feta and sun-dried tomatoes (if using). Mix well. e. Season with dried oregano, dried basil, salt, and black pepper. Set the filling aside to cool slightly.
  3. Prepare the Chicken Breasts: a. Lay the chicken breasts flat on a cutting board. b. Make a horizontal slit along the thicker side of each chicken breast to create a pocket for the stuffing. Be careful not to cut all the way through.
  4. Stuff the Chicken Breasts: a. Stuff each chicken breast with the spinach and feta mixture, pressing the filling in gently. b. Secure the openings with toothpicks or tie with kitchen twine to keep the stuffing inside.
  5. Season the Chicken: Brush the stuffed chicken breasts with olive oil and season with additional salt and black pepper to taste.
  6. Bake in the Oven: Place the stuffed chicken breasts in a baking dish. Bake in the preheated oven for approximately 25-30 minutes or until the chicken is cooked through and no longer pink in the center.
  7. Serve: Remove the toothpicks or twine before serving. Slice the stuffed chicken breasts and serve them hot. You can pair them with a side of roasted vegetables, couscous, or a fresh salad.