Spinach Feta Stuffed Chicken (Print Version)

Tender chicken breasts filled with spinach, feta, and herbs, baked for a flavorful Mediterranean-inspired main.

# What You'll Need:

→ Chicken

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

→ Filling

04 - 5 oz baby spinach, chopped
05 - 4 oz feta cheese, crumbled
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
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:

01 - Set the oven to 400°F to prepare for baking.
02 - Place chicken breasts between parchment or plastic wrap and gently pound to 1/2 inch thickness. Season with salt and pepper on both sides.
03 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach; cook until wilted, about 2 minutes. Remove from heat and cool slightly.
04 - Mix the cooked spinach mixture with crumbled feta, dill, and parsley in a bowl until well incorporated.
05 - Spread one-quarter of the filling along one edge of each chicken breast. Roll tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken rolls 2-3 minutes per side until golden brown.
07 - Sprinkle oregano and squeeze lemon juice over the seared rolls. Transfer skillet to the oven and bake for 18-22 minutes until internal temperature reaches 165°F.
08 - Remove toothpicks or twine before serving. Optionally, slice rolls for presentation.

# Expert Tips:

01 -
  • The filling stays juicy inside while the outside gets that golden, crispy sear that makes you feel like a real cook.
  • It's fancy enough for guests but honest enough to make on a random weeknight without second-guessing yourself.
  • Low-carb and naturally gluten-free, so it fits into however you're eating without announcing it.
02 -
  • Don't skip the searing step—that golden crust isn't just for looks; it seals in moisture and adds depth of flavor that makes everything taste better.
  • Use a meat thermometer instead of guessing; 74°C is the magic number, and cooking by temperature is what separates home cooks from people who actually know what they're doing.
  • The filling needs to cool slightly before spreading, or it'll be too warm and won't hold together properly as you roll.
03 -
  • Make the filling ahead of time and refrigerate it in a separate container; it actually gives the flavors time to get to know each other and tastes better the next day.
  • If your skillet isn't ovenproof, sear the rolls in one pan and transfer them to a baking dish lined with a little olive oil—it's not fancy, but it works perfectly.
  • Always slice your rolls after cooking if you want them to look impressive, not before; the spiral looks intentional and elegant, like you actually know what you're doing.
Go Back