Spinach Feta Stuffed Chicken (Printable version)

Tender chicken breasts rolled with spinach, feta, and herbs, baked to a golden finish.

# What You 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 dill)
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 It:

01 - Set oven to 400°F (200°C).
02 - Place chicken breasts between parchment paper or plastic wrap and gently pound to an even thickness of 1/2 inch. Season both sides with salt and pepper.
03 - In a skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and minced garlic; cook for 2 minutes until softened.
04 - Add chopped spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly.
05 - In a mixing bowl, mix the cooked spinach mixture with crumbled feta, chopped dill, and chopped parsley until well combined.
06 - Lay each chicken breast flat and spread one-quarter of the spinach-feta filling along one edge. Roll tightly and secure with toothpicks or kitchen twine.
07 - Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed rolls for 2 to 3 minutes per side until golden brown.
08 - Sprinkle dried oregano over the rolls and squeeze juice of half a lemon on top.
09 - Transfer skillet to the oven and bake for 18 to 22 minutes, or until the internal temperature of chicken reaches 165°F (74°C).
10 - Remove toothpicks or twine and slice roll-ups if desired before plating.

# Expert Advice:

01 -
  • It feels fancy enough for guests but comes together faster than you'd think, leaving you time to actually enjoy their company.
  • The filling stays moist inside while the outside gets this beautiful golden crust, giving you layers of texture in every bite.
  • It's naturally low-carb and gluten-free without tasting like a compromise—feta and spinach are just meant to be together.
02 -
  • The chicken needs to be pounded to an even thickness or some pieces will stay raw while others dry out; I learned this the hard way on my second attempt.
  • Don't overstuff—you want enough filling to taste it on every bite, but too much makes it impossible to roll without bursting and leaking during searing.
03 -
  • If your chicken breasts are very thick, you can freeze them for an hour before pounding—they're easier to work with when they're cold and firm.
  • The filling can be made the morning of and refrigerated, which means your actual cooking time is just rolling, searing, and baking when guests arrive.
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