A simple yet flavorful chicken breast recipe: tender chicken is filled with a creamy mixture of spinach, feta, ricotta, and aromatics, then pan-seared and baked to golden perfection.
Why You’ll Love This Recipe
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Creamy, savory stuffing that balances beautifully with classic spices
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Quick prep—15 minutes active time—and bakes in just 25 minutes
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Great for meal prep or a satisfying weeknight dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– 4 boneless, skinless chicken breasts (6 oz each)
– 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
For the filling:
– 5 oz frozen chopped spinach, thawed and squeezed dry
– ½ cup crumbled feta cheese
– ¼ cup ricotta cheese
– 2 tablespoons chopped scallions
– 2 garlic cloves, minced
– ½ teaspoon dried dill
Directions
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Preheat oven to 400 °F.
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Pat chicken dry and cut a horizontal slit into each breast to form a pocket.
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Mix paprika, oregano, garlic powder, onion powder, salt, and pepper; rub this seasoning all over the chicken, inside and out.
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In a small bowl, combine spinach, feta, ricotta, scallions, garlic, and dill.
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Stuff this mixture into each chicken pocket and secure with toothpicks.
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In an oven-safe skillet, heat olive oil over medium-high. Sear chicken for about 3–4 minutes per side until golden.
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Transfer skillet to the oven and bake until cooked through, about 15–18 minutes. Broil for 1–2 minutes if you’d like extra browning.
Servings And Timing
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Servings: 4 large chicken breasts
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
Variations
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Swap fresh baby spinach for frozen (ensure to chop finely)
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Replace ricotta with whipped cottage cheese for a different texture
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Experiment with spice blends—think Italian seasoning or a pinch of smoked paprika for smoky depth
Storage / Reheating
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Storage: Refrigerate leftovers in an airtight container for up to 4 days
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Reheating: Warm in a 350 °F oven until heated through; this helps keep the chicken juicy
FAQs
1. How do I prevent the filling from leaking out?
Use toothpicks to seal the pocket securely—and remove them before serving.
2. Can I make this ahead of time?
Yes, you can prep and stuff the chicken ahead, then sear and bake just before serving.
3. What internal temperature should the chicken reach?
Use an instant-read thermometer—165 °F ensures safe, juicy doneness.
4. Can I use fresh spinach?
Absolutely—just chop it finely and squeeze out excess moisture to avoid sogginess.
5. Can I freeze leftovers?
Yes, store cooled chicken in freezer-safe containers and thaw overnight before reheating.
6. Is there a dairy-free alternative?
You could omit the cheeses or use plant-based alternatives, but the texture and flavor will differ.
7. What if I don’t have olive oil?
Canola or vegetable oil works perfectly fine.
8. How thick should I slice the chicken before serving?
Slice about ½ inch thick to showcase the stuffing and ensure even reheating.
9. Can I sous‑vide this instead of oven baking?
You could—seal and sous‑vide at 145 °F until the chicken is cooked, then sear for color.
10. What sides pair well?
Steamed vegetables, a light salad, or roasted potatoes complement this dish nicely.
Conclusion
This Spinach Feta Stuffed Chicken is an easy yet impressive meal—creamy, savory, and bursting with flavor. With just 40 minutes from start to finish, it’s perfect for busy weeknights or simple meal prep. Let me know if you’d like ideas for sides or tweaks for dietary preferences!
