Spinach Feta Stuffed Chicken (Printable)

Chicken breasts rolled with spinach, feta, and herbs, baked to a tender Mediterranean-influenced dish.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz / 170 g each)
02 - Salt to taste
03 - Freshly ground black pepper to taste

→ Filling

04 - 5 oz (150 g) baby spinach, chopped
05 - 4 oz (120 g) 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

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Place chicken breasts between parchment paper or plastic wrap and pound with a meat mallet to an even thickness of 1/2 inch (1 cm). Season both sides with salt and pepper.
03 - Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic; sauté for 2 minutes until softened. Add chopped spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly.
04 - In a bowl, mix the cooked 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 each breast tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the rolls for 2–3 minutes per side until golden brown.
07 - Sprinkle dried oregano over the rolls and squeeze the juice of half a lemon on top.
08 - Transfer skillet to the oven and bake for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F (74°C).
09 - Remove toothpicks or twine before serving. Slice rolls if desired.

# Expert Advice:

01 -
  • It looks fancy enough for company but comes together faster than you think once you get the hang of rolling.
  • The feta melts just enough to stay creamy inside while the chicken stays juicy and tender.
  • Leftovers slice beautifully cold for next-day lunches, and somehow taste even better.
02 -
  • If you skip pounding the chicken thin, the rolls will cook unevenly and the outside will dry out before the inside is done.
  • Don't overfill the rolls or the filling will leak everywhere during searing; less is more here.
  • Let the rolls rest for five minutes after baking so the juices redistribute and you don't lose all that moisture when you slice.
03 -
  • Run your knife under hot water before slicing the cooked rolls; it glides through cleanly and keeps the filling intact.
  • Save any leftover filling and scramble it into eggs the next morning for a quick Greek-style breakfast.
  • If the rolls start browning too fast in the oven, tent them loosely with foil for the last few minutes.
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