Spinach Feta Stuffed Chicken

There is something truly special about cutting into a golden, oven-baked chicken breast and watching a creamy, herb-flecked filling of spinach and feta tumble out. These Spinach and Feta Stuffed Chicken Breasts bring the vibrant flavors of the Mediterranean straight to your dinner table — juicy, satisfying, and elegant enough for a special occasion yet simple enough for a weeknight meal. With just 20 minutes of preparation and 30 minutes in the oven, this gluten-free, low-carb main dish delivers big on flavor with minimal effort.

Pin this

The secret to this dish lies in the filling. Chopped fresh spinach is combined with crumbled feta and softened cream cheese to create a luscious, creamy base. Minced garlic and optional sun-dried tomatoes add depth and a hint of sweetness, while fresh dill, dried oregano, and a touch of lemon zest brighten every bite. Each chicken breast is carefully pocketed, generously stuffed, then brushed with olive oil and dusted with paprika before going into a hot 400°F oven. The result is a beautifully golden exterior with a moist, flavorful center that will have everyone reaching for seconds.

Ingredients

• Chicken
• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• Filling
• 2 cups fresh spinach, chopped
• ¾ cup feta cheese, crumbled
• 2 tablespoons cream cheese, softened
• 2 cloves garlic, minced
• ¼ cup sun-dried tomatoes, chopped (optional)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• ½ teaspoon dried oregano
• Zest of ½ lemon
• To Finish
• 1 tablespoon olive oil
• ½ teaspoon paprika

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

Instructions

Step 1

Preheat oven to 400°F (200°C). Lightly grease a baking dish.

Step 2

Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being careful not to slice all the way through.

Step 3

Season the chicken breasts inside and out with salt and pepper.

Step 4

In a bowl, combine spinach, feta, cream cheese, garlic, sun-dried tomatoes (if using), dill, oregano, and lemon zest. Mix until well combined.

Step 5

Stuff each chicken pocket with the spinach-feta mixture, pressing gently to seal. Secure with toothpicks if necessary.

Step 6

Brush the stuffed chicken breasts with olive oil and sprinkle with paprika.

Step 7

Place in the prepared baking dish and bake for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and juices run clear.

Step 8

Remove toothpicks before serving. Let rest for 5 minutes, then slice or serve whole.

Zusatztipps für die Zubereitung

Damit die Füllung nicht ausläuft, solltest du die Tasche im Hähnchenfilet nicht zu weit aufschneiden. Zahnstocher helfen dabei, die Öffnung während des Backens zu verschließen. Achte darauf, die Füllung fest hineinzudrücken und die Tasche gut zu sichern. Lass das Hähnchen nach dem Backen mindestens 5 Minuten ruhen, damit sich die Säfte setzen können — so bleibt jede Scheibe schön saftig. Ein Fleischthermometer ist dein bester Freund: Die Kerntemperatur sollte 74°C erreichen, um eine sichere und perfekte Garung zu gewährleisten.

Varianten und Anpassungen

Dieses Rezept lässt sich wunderbar abwandeln. Wer keinen Feta mag oder verträgt, kann stattdessen Ziegenkäse verwenden — er ist etwas milder und cremiger. Für noch mehr mediterranes Aroma empfiehlt sich eine Handvoll gehackter Oliven in der Füllung. Die getrockneten Tomaten sind optional, verleihen dem Gericht aber eine angenehme Süße und Tiefe. Anstelle von frischem Dill kann auch getrockneter Dill (1 Teelöffel) verwendet werden. Wer es würziger mag, gibt eine Prise Chiliflocken in die Füllung.

Serviervorschläge

Diese gefüllten Hähnchenbrüste passen wunderbar zu geröstetem Gemüse, einem lockeren Reis oder einem frischen grünen Salat. Für ein vollständiges mediterranes Menü serviere sie mit Couscous und einem einfachen Tomatensalat. Da das Gericht von Natur aus glutenfrei und kohlenhydratarm ist, eignet es sich auch hervorragend für eine Low-Carb-Ernährung — einfach zu gedünstetem Brokkoli oder Zucchinispiralen reichen.

Pin this

Whether you are hosting a dinner party or simply treating yourself to a wholesome weeknight meal, these Spinach and Feta Stuffed Chicken Breasts are sure to impress. With their golden exterior, creamy herbed filling, and satisfying protein-rich profile — 41 grams of protein and only 340 calories per serving — they strike the perfect balance between indulgent and nourishing. Once you try this recipe, it is bound to become a regular on your Mediterranean-inspired menu.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Frequently Asked Recipe Questions

→ How do I prevent the filling from leaking during baking?

Press the filling firmly into the chicken pockets and secure openings with toothpicks if needed. This helps keep the stuffing inside while cooking.

→ Can I substitute feta cheese in the filling?

Yes, goat cheese is a great alternative for a similar creamy texture and tangy flavor.

→ What side dishes pair well with this chicken?

Roasted vegetables, steamed rice, or a fresh green salad complement the flavors and texture beautifully.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients used are naturally gluten-free, but always verify any packaged items for gluten content.

→ How do I know when the chicken is fully cooked?

Bake until the internal temperature reaches 165°F (74°C) or until juices run clear when pierced with a fork.

→ Can I add olives to the filling for extra flavor?

Absolutely, chopped olives add a briny depth and enhance the Mediterranean flavors.