Spinach Feta Stuffed Chicken (Printable)

Tender chicken filled with spinach, feta, herbs, and baked to golden perfection with lemon and oregano.

# 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 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)
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

# Method:

01 - Set the oven to 400°F.
02 - Place chicken breasts between parchment paper and gently pound to an even 1/2 inch thickness. Season on both sides with salt and pepper.
03 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach and cook 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 a quarter of the filling along one edge. 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 for 2 to 3 minutes per side until golden.
07 - Sprinkle rolls with dried oregano and squeeze lemon juice over them. Transfer the skillet to the oven and bake for 18 to 22 minutes until internal temperature reaches 165°F.
08 - Remove toothpicks or twine before serving. Slice rolls if desired.

# Expert Advice:

01 -
  • Each slice reveals a gorgeous green and white spiral that makes even a weeknight dinner feel special.
  • The feta gets creamy and melty inside while the chicken stays juicy and tender.
  • It looks impressive but comes together in under an hour with ingredients you probably already have.
02 -
  • Pound the chicken to an even thickness or the thin parts will dry out before the thick parts finish cooking.
  • Dont skip the searing step, it locks in moisture and gives you that golden crust that makes the dish look and taste restaurant-quality.
  • Use an instant-read thermometer to check for doneness, overcooked chicken is the enemy of juicy roll-ups.
03 -
  • Chill the rolled chicken in the fridge for fifteen minutes before searing, it helps them hold their shape and makes the toothpicks less likely to slip out.
  • Use kitchen twine instead of toothpicks if you want a cleaner look and easier removal after baking.
  • Let the skillet get really hot before adding the chicken, a good sear means flavor and that beautiful golden color you want.
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