Name: Spinach Feta Stuffed Chicken Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Mediterranean
Ingredients: 4 6-ounce boneless skinless chicken breasts; 2 teaspoons paprika; 1 teaspoon oregano; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil; 5 ounces frozen chopped spinach (thawed and squeezed dry); ½ cup crumbled feta cheese; ¼ cup ricotta cheese; 2 tablespoons scallions (chopped); 2 garlic cloves (minced); ½ teaspoon dried dill

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Introduction

This Spinach Feta Stuffed Chicken recipe is a delicious and elegant way to enjoy a flavorful, healthy meal. Tender chicken breasts are filled with a creamy mixture of spinach, feta, and ricotta, then seasoned and baked to perfection. It’s a wonderful dish that impresses with minimal effort.

Four cooked, golden-brown stuffed chicken breasts sit in a black cast iron pan. Each chicken breast is sliced open in the middle, filled with a mixture of white cheese and green spinach. The cheese looks soft and crumbly, while the spinach adds bright green color, contrasting with the brown crust on the chicken’s surface. Around the pan, there is a white plate with white crumbled cheese on the top left, a wooden pepper grinder on the top right, and a small glass bowl of chopped green herbs on the bottom right, all placed on a white marbled surface. A white linen cloth is partially visible near the pan on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 6-ounce boneless skinless chicken breasts
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
5 ounces frozen chopped spinach (thawed and squeezed dry)
½ cup crumbled feta cheese
¼ cup ricotta cheese
2 tablespoons scallions (chopped)
2 garlic cloves (minced)
½ teaspoon dried dill

Instructions

Step 1: Preheat the oven to 400°F.
Step 2: Pat the chicken breasts dry with a paper towel. Carefully make a horizontal slit in the thickest part of each breast to create a pocket, being careful not to cut all the way through.
Step 3: In a small bowl, mix together paprika, oregano, garlic powder, onion powder, salt, and pepper. Rub this seasoning blend evenly on both sides of each chicken breast.
Step 4: In another bowl, combine the thawed spinach, feta, ricotta, chopped scallions, minced garlic, and dried dill. Stuff this filling evenly into the pockets of the chicken breasts and secure the openings with toothpicks.
Step 5: Heat a large oven-safe or cast iron skillet over medium-high heat and add the olive oil. Sear the stuffed chicken breasts for about 3-4 minutes on each side until they turn lightly golden brown.
Step 6: Transfer the skillet to the preheated oven and bake uncovered for 15-18 minutes or until the chicken is cooked through. If desired, broil for 1-2 minutes at the end to brown the top.

Tips & Variations

For extra flavor, add a squeeze of lemon juice to the spinach and cheese mixture before stuffing.
Use fresh spinach instead of frozen if preferred; sauté it lightly and drain excess moisture before mixing.
Swap ricotta cheese for cream cheese for a richer filling.
Serve with a side of roasted vegetables or rice to make a complete meal.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven to keep the chicken moist and prevent the filling from drying out.

How to Serve

The image shows a white plate with two stuffed chicken breasts on the right side, each chicken breast has a golden brown, slightly crispy outer layer with sprinkled chopped green herbs on top. The inside filling is visible in the cut piece, showing three layers: the first inner layer is creamy and white with a crumbly texture, the middle layer is a dark green leafy mixture, and the last layer is creamy white again, all packed tightly inside the chicken. On the left side of the plate is a fresh green salad, with mixed leaves in different shades of green and some dark red-purple leaves, all looking crisp and slightly shiny with dressing. A silver fork rests next to the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for up to 24 hours before cooking.

What if I don’t have an oven-safe skillet?

You can sear the chicken in a regular skillet, then transfer the stuffed chicken breasts to a baking dish to finish cooking in the oven.