Turn your usual chicken dinner into something special with this Spinach and Feta Stuffed Chicken recipe! It features fresh spinach, two types of cheese, and tender chicken baked to perfection!
Spinach and Feta Stuffed Chicken is so simple but tastes so good. The combo of feta cheese, spinach, and black olives brings any chicken recipe to the next level. On top of all these tasty ingredients, I add mozzarella cheese and tomato sauce for even more layers of flavor.
If you’ve never made a “stuffed” recipe before, don’t worry! This dish is very easy to make and looks so impressive when it’s plated. It’s the perfect recipe to make when you’re entertaining and so versatile – you can serve it with just about any side dish.
For a spring-inspired take on this recipe, try my Asparagus Stuffed Chicken Breast. It’s one of my favorite things to make while asparagus is in season and it’s also great for meal prep!
Ingredients & Substitutions
- Chicken — This stuffed chicken recipe works best with boneless skinless chicken breasts.
- Olive oil — I prefer olive oil, but any neutral oil will work.
- Onion — I do a pretty small dice on the onion, so it fits in the chicken better.
- Spinach — I use fresh baby spinach and remove any large stems.
- Cheese — Crumbled feta for the stuffing and shredded mozzarella for the top. This recipe would also be great with cream cheese, Boursin, goat or ricotta cheese. If you want a dairy-free option, try it with a plant-based mozzarella.
- Olives —Black olives or kalamata olives are both great in this dish!
- Seasonings — I like to keep the seasonings simple so, salt and fresh ground black pepper are all you need. However, you can certainly add more! Garlic powder, oregano, Italian seasoning, and smoked paprika would all be delicious. And don’t forget to squeeze a little bit of lemon juice on top.
- Tomato sauce — Baking the chicken in tomato sauce makes it so tender!
- Parsley — Garnish with freshly chopped parsley.
Optional: Feel free to get creative with the spinach and feta filling. Add sun-dried tomatoes, artichoke hearts, kale, or mushrooms- there are tons of options!
Instructions to Make Spinach and Feta Stuffed Chicken
- First, preheat your oven to 400°F.
- Heat olive oil in a large skillet (a non stick or a cast iron skillet) and cook the onions for about 8 minutes.
- Add the spinach and cook for 1 more minute, then turn off the heat.
- Mix in the feta and black olives, and set the filling aside.
- Using a sharp knife, cut each chicken breast into 8 fillets and pound them until they’re thin.
- Season both sides well with salt and pepper.
- Spoon the spinach mixture into the center of each fillet.
- Then roll them up and secure the ends with toothpicks.
- Pour half the tomato sauce into the bottom of a baking dish and set it aside.
- Heat the remaining oil in a skillet and sauté the chicken until it’s golden brown.
- Transfer it to the baking dish and cover with the rest of the tomato sauce.
- Bake for 30-45 minutes until the chicken reaches 165°F on the inside.
- Once it’s done, top the chicken with mozzarella cheese.
- Cook the chicken for 2 more minutes until the cheese is completely melted.
- Remove it from the oven and let it rest for a few minutes.
- Top with fresh parsley and enjoy this delicious spinach and feta stuffed chicken during your weeknight dinner!
Olivia’s Recipe Tips
- Take care not to overstuff the chicken breasts or the filling will spill out while it bakes.
- To get the best sear on the chicken, don’t flip it until it naturally releases from the pan.
- I know it’s hard to wait, but it’s important to let the chicken rest before serving. This lets the juices redistribute and the filling set up a bit.
- Since the feta and olives are already salty, I only use a little salt on the chicken.
How To Store Leftovers
To Store: Once the leftovers are cool, place them in an airtight container and refrigerate for up to 4 days.
To Freeze: I love a freezer-friendly recipe! Keep leftover spinach and feta stuffed chicken in a freezer-safe container and freeze for up to 3 months.
To Reheat: I typically reheat the leftovers in the oven until they’re completely warmed through. A couple of minutes in the microwave will do the trick, too.
What To Serve With Baked Stuffed Chicken Breast
A fresh salad: This Mediterranean salad has a lot of the same flavors and complements this dish beautifully.
Low-carb rice: My garlic parmesan cauliflower rice makes such a good base for the chicken and keeps the dish low in carbs.
Roasted veggies: Roasted asparagus is the perfect springtime side for this dish. Pop it in the oven during the last 20 minutes of baking the chicken.
Pasta: You have to try this stuffed chicken with my gluten-free roasted red bell pepper pasta. The flavors are perfect together!
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Frequently Asked Questions
I prefer fresh spinach for this recipe since all you do is toss it into the pan! Frozen spinach also works, but you’ll need to thaw it and squeeze out all the extra moisture first. If you have leftover spinach, try my Spinach Sweet Potato Soup!
Yes, you can! Spinach and feta stuffed chicken works best with boneless, skinless thighs, and you’ll still need to pound them thin like the breasts. From there, follow the recipe as written!
I always recommend using a meat thermometer for recipes like this one. Insert it into the thickest part of the chicken and it’s ready when the thermometer reads 165°F.
Want to try even more “stuffed” recipes? These veggie-loaded Ground Turkey Stuffed Peppers are one of our favorites! Or, you can use the leftover feta for these Ground Turkey Sweet Potato Stuffed Peppers.
More Chicken Dinner Recipes!
Spinach and Feta Stuffed Chicken
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Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 5 ounces baby spinach
- 1/2 cup crumbled feta cheese
- 3 tablespoon black olives diced
- 4 skinless, boneless chicken breast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 teaspoons olive oil
- 1 cup tomato sauce
- 1/2 cup shredded mozzarella
- Fresh parsley chopped
Instructions
- Preheat the oven to 400 degrees.
Prep the filling:
- In a large skillet over medium heat, add 1 tablespoon olive oil.
- Add onion and cook for about 8 minutes. Don’t forget to stir occasionally.
- Add spinach and cook for 1 minute. Remove pan from heat. Add feta and black olives and mix everything well to combine. Set it aside.
Prep the chicken:
- Cut the chicken into 8 pieces and pound all the pieces until they are thin. Season chicken with salt and pepper on both sides.
- Put 1 ½ tablespoon of the spinach mixture in the middle of the chicken and roll it up. Secure together using toothpicks, if needed. Repeat the process for all the chicken pieces.
- Put ½ cup of the tomato sauce on the bottom of a greased baking dish and set it aside.
- In a skillet, sauté the chicken breast in oil until golden brown. Then transfer the chicken to the baking dish.
- Cover evenly with remaining tomato sauce and bake for 30-45 minutes until the chicken gets to an internal temperature of 165°F degrees.
- Remove chicken from the oven, top with mozzarella cheese, and bake for more 2 minutes. Before serving top with fresh parsley.
Tips
- Make sure to pound the chicken into even thickness so they all cook through at the same time.
- Since spinach wilts as it cooks, it’s best to cook it before adding it to the chicken.
- I recommend shredding your own mozzarella as pre-shredded cheese tends to not melt as smoothly.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Sues says
This seriously looks like the best chicken ever!!
Olivia says
You’re so sweet, Sues. Thanks a lot for always stopping by 😉
Olivia says
Thanks a lot, Sues!
Chris Waghorn says
I’m a big fan of stuffed chicken, and Feta, feta is great! All cheese is great to be honest but feta is closer towards the top of the list. This looks so yum!
Olivia says
OH thank you so much! Yes, this chicken is very flavourful especially because the feta cheese 😉
Shelly says
While the taste of this dish was pretty good, I was disappointed in the recipe. I made this for a friend who just had a baby (and made a batch for my family at the same time). I got down to the part of the direction where it said to top with mozzarella. This wasn’t listed in the ingredients so I didn’t have any on hand. I had to leave my recipe in the middle and run to the store to get some. It also didn’t say how much. Also, it says “olive oil – diced”; that was obviously a typo to mean olives. And it doesn’t say when to use the salt and pepper. I used it in the mixture, but maybe I was supposed to use it on the breasts? This was a short recipe, so I was surprised at how confusing that all was. Also, the mozzarella burned on top by the time the chicken was cooked. If I were to make this again, I would add the mozzarella right at the end so it just has time to melt and burn to a crisp.
Olivia says
I’m so sorry to hear that. I just adjusted the recipe to clear further confusion. Thanks for pointing it out!
Katherine says
My local store already has stuffed chicken breast with spinach and feta cheese already prepped that’s all I have to do is throw it in the oven
Olivia says