Spinach Feta Stuffed Chicken (Print Version)

Tender chicken breasts rolled with spinach, feta, and herbs, baked to a savory Mediterranean finish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 6 oz each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Filling

04 - 5 oz baby spinach, chopped
05 - 4 oz crumbled feta cheese
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh dill, chopped or 1 tsp dried dill
09 - 1 tbsp fresh parsley, chopped
10 - 1 tbsp olive oil

→ Coating and Baking

11 - 2 tbsp olive oil, for searing
12 - 1 tsp dried oregano
13 - Juice of 1/2 lemon

# How To Make It:

01 - Set the oven temperature to 400°F.
02 - Place chicken breasts between two sheets of parchment or plastic wrap and gently pound to an even thickness of 1/2 inch. Season both sides with salt and pepper.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, sauté for 2 minutes until softened. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool briefly.
04 - In a bowl, mix the sautéed spinach mixture with crumbled feta, dill, and parsley until well combined.
05 - Lay each chicken breast flat and spread one quarter of the filling along one edge. Roll the breast tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear each stuffed roll for 2-3 minutes per side until golden brown.
07 - Sprinkle rolls with dried oregano and squeeze lemon juice over them. Transfer skillet to the oven and bake for 18-22 minutes until chicken reaches an internal temperature of 165°F.
08 - Remove toothpicks or twine before serving. Optionally slice rolls for presentation.

# Expert Tips:

01 -
  • It looks impressive enough for guests but actually comes together faster than takeout.
  • The spinach and feta filling stays moist and flavorful without any heavy cream or complicated sauces.
  • You get restaurant-quality protein that fits perfectly into low-carb or gluten-free eating without feeling restricted.
02 -
  • Don't skip the searing step—that golden crust seals in the juices and adds textural contrast that makes people remember the dish.
  • If your chicken is thicker than average, pound it gently but firmly; uneven thickness is the enemy of perfectly cooked chicken.
  • The filling needs to cool slightly before rolling, or it'll be too soft and you'll lose all your filling in the pan.
03 -
  • Keep your meat mallet controlled; pound gently and evenly rather than smashing, which tears the meat fibers and causes uneven cooking.
  • An ovenproof skillet is ideal because you sear right in the pan and then transfer it to the oven, but if yours isn't ovenproof, sear in a regular skillet and transfer the rolls to a baking dish before going into the oven.
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