Boneless chicken breasts are butterflied and filled with a mixture of sautéed spinach, crumbled feta cheese, and herbs, then roasted or pan-seared to perfection. The result: a juicy, flavorful main dish with a crisp exterior and a creamy, tangy center. Serve with roasted potatoes, rice, or a bright salad for a full meal.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
For the Chicken
4boneless, skinless chicken breasts
Salt and freshly ground black pepper
1tbspolive oil (for searing)
Optional: ½ tsp paprika or garlic powder for seasoning the outside
For the Filling
1tbspolive oil or butter
2clovesgarlic, minced
3cupsfresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
½cupcrumbled feta cheese
2tbspcream cheese or ricotta (optional for extra creaminess)
½tspdried oregano or dill
Pinch of nutmeg (optional, especially good with spinach)
Salt and pepper, to taste
Prepare the Filling
1
Heat 1 tbsp olive oil or butter in a skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add spinach and cook until wilted (or just warmed through if using frozen).
Remove from heat and mix in:
Feta cheese, optional cream cheese or ricotta, herbs, nutmeg, salt & pepper.
Stir until well combined and creamy. Let cool slightly.
Butterfly the Chicken
2
Place chicken breasts on a cutting board.
Use a sharp knife to slice horizontally into the thickest part, creating a pocket—don’t cut all the way through.
Season inside and out with salt, pepper, and optional paprika or garlic powder.
Stuff the Chicken
3
Spoon the spinach-feta mixture into each chicken pocket.
Use toothpicks or kitchen twine to secure the opening if needed.
Sear and Bake
4
Preheat oven to 375°F (190°C).
Heat 1 tbsp olive oil in an oven-safe skillet over medium heat.
Sear chicken on both sides until golden brown, about 3 minutes per side.
Transfer the skillet to the oven (or transfer chicken to a baking dish) and bake for 15–20 minutes, until internal temp reaches 165°F (74°C).
Rest and Serve
5
Let the chicken rest 5 minutes before slicing.
Serve whole or sliced, with lemon wedges or a drizzle of olive oil.
Tips for Success
6
Use thicker chicken breasts to make stuffing easier.
Don’t overstuff—if the filling spills out slightly during cooking, that’s okay!
For extra moisture, add a splash of chicken broth or white wine to the pan before baking.
Variations
7
Add chopped sun-dried tomatoes or black olives to the filling for a Mediterranean twist.
Use goat cheese instead of feta for a creamier, tangier flavor.
Make it spicy with a pinch of crushed red pepper flakes in the spinach sauté.
Suggested Pairings
8
Serve with: Lemon herb couscous, garlic mashed potatoes, or roasted vegetables
Drink: Sauvignon Blanc, Pinot Noir, or sparkling water with cucumber
