I love this recipe because it turns simple chicken breasts into a restaurant-style dinner with very little effort. The feta and ricotta filling keeps the chicken tender and packed with flavor.
I also like that this recipe is naturally high in protein and works well for both weeknight dinners and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 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
Directions
First, I preheat the oven to 400°F.
I pat the chicken breasts dry with paper towels. Then I carefully cut a horizontal slit into the thickest part of each chicken breast to create a pocket, making sure not to slice all the way through.
In a small bowl, I combine the paprika, oregano, garlic powder, onion powder, salt, and black pepper.
I rub the seasoning mixture all over both sides of the chicken breasts.
Next, I prepare the filling by mixing together the spinach, feta cheese, ricotta cheese, scallions, garlic, and dried dill in a bowl.
I stuff the spinach mixture evenly into each chicken pocket and secure the openings with toothpicks if needed.
Then, I heat an oven-safe skillet or cast iron pan over medium-high heat and add the olive oil.
I sear the stuffed chicken for about 3 to 4 minutes per side until lightly golden brown.
After searing, I transfer the skillet directly into the oven and bake the chicken uncovered for about 15 to 18 minutes until fully cooked through.
If I want extra color on top, I broil the chicken for 1 to 2 additional minutes before serving.
I like adding sun-dried tomatoes, chopped olives, or roasted red peppers to the filling for extra Mediterranean flavor.
Sometimes I swap the feta with goat cheese or mozzarella for a creamier texture. I can also use fresh spinach instead of frozen by sautéing it first.
storage/reheating
I store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the chicken in the oven at a low temperature or in a skillet over medium-low heat until heated through. I can also microwave individual portions, although the oven keeps the texture best.
FAQs
Can I use fresh spinach instead of frozen spinach?
Yes, I can sauté fresh spinach until wilted, then squeeze out the excess moisture before mixing it into the filling.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F using a meat thermometer.
Can I prepare this recipe ahead of time?
Yes, I can stuff and season the chicken ahead of time and refrigerate it until ready to cook.
What can I serve with stuffed chicken?
I like serving it with roasted vegetables, rice, potatoes, salad, or pasta.
Do I need toothpicks to secure the chicken?
Toothpicks help keep the filling inside while cooking, especially if the chicken pockets are very full.
Conclusion
Spinach Feta Stuffed Chicken is one of my favorite easy dinner recipes because it combines juicy chicken with a creamy, flavorful filling in every bite. I love how the herbs, spinach, and cheeses create a comforting Mediterranean-inspired dish that feels both wholesome and impressive.
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
Preheat oven to 400°F.
Pat chicken breasts dry with paper towels. Carefully cut a horizontal pocket into the thickest part of each chicken breast without slicing all the way through.
In a small bowl, mix paprika, oregano, garlic powder, onion powder, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken.
In another bowl, combine spinach, feta cheese, ricotta cheese, scallions, garlic, and dill. Mix until combined.
Stuff each chicken breast evenly with the spinach mixture and secure with toothpicks if needed.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3 to 4 minutes per side until lightly golden brown.
Transfer the skillet to the oven and bake uncovered for 15 to 18 minutes, or until the chicken is cooked through.
Broil for 1 to 2 minutes at the end if desired for extra browning.
Remove toothpicks before serving.
Notes
Make sure to squeeze excess moisture from the spinach to avoid watery filling.
Use an instant-read thermometer to ensure chicken reaches 165°F internally.
Delicious served with roasted vegetables, rice, or a fresh salad.
Leftovers can be refrigerated for up to 3 days.
