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Spinach-Feta Stuffed Chicken

Two stuffed chicken breasts on a plate with lemons and roasted potatoes in background.

Sometimes plain ole chicken breasts can get a little boring. Stuffing them with a variety of ingredients can really liven them up. The options are endless. You can add a whole lot of flavor and still keep them healthy.


I’ve stuffed these chicken breasts with a mixture of spinach, onion, feta cheese, sun-dried tomatoes plus some lemon zest, fresh dill, and red pepper flakes for a Greek-style chicken dinner.

Chicken stuffed with feta and spinach on a plate with fresh dill. Roasted potatoes and lemons in the background.

To serve with them, I roasted some baby potatoes with olive oil and salt until soft and crispy.

What are your favorite ingredients to stuff chicken with?

Chicken stuffed with feta and chicken on a white plate.


Spinach-Feta Stuffed Chicken



  • 4 teaspoons olive oil, divided
  • ½ a sweet onion, thinly sliced
  • 1 garlic clove, minced
  • 4 cups baby spinach
  • 1 teaspoon lemon zest
  • 1/3 cup crumbled feta cheese
  • 3/4 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ¼ cup sun-dried tomatoes
  • 1 tablespoon fresh dill
  • ¼ teaspoon red pepper flakes
  • 4 chicken breasts, butterflied and pounded to 1/4-inch thickness


  • Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add onion and sauté for 2 minutes. Add garlic and sauté 2 more minutes.
  • Rinse spinach and place wet spinach in skillet with onions. Stir for about 30 seconds. Once spinach is lightly wilted, remove skillet from heat.
  • Place sun-dried tomatoes in a small bowl and pour boiling water to cover over them. Let soak for 3-5 minutes. Drain and let cool slightly. Slice sun-dried tomatoes and add to mixture in skillet along with lemon zest, feta cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, dill, and red pepper flakes.
  • Preheat oven to 375º. Lay chicken breasts out on a work surface. Season with remaining salt and pepper. Divide filling evenly and place on center of each chicken piece. Roll and secure with toothpicks.
  • Heat 2 teaspoons olive oil in a large stainless steel skillet over medium-high heat. Place rolled-up chicken breasts in pan seam side down. Saute for 3 minutes, flip over and sauté for 3 more minutes.
  • Place skillet in oven for 5-7 minutes to finish cooking. Remember- handle of pan will be hot when removing from oven. I forget this sometimes 🙁
Course: Main Dish

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3 thoughts on “Spinach-Feta Stuffed Chicken”

  1. Ari @ Ari's Menu

    Love me some stuffed chicken and especially with the flavors you’ve got going on here!

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