My spinach and feta stuffed chicken tastes like a Mediterranean holiday! I stuff lean chicken breasts with a creamy and tangy mixture of feta, spinach, and roasted red peppers, then bake them up in the oven. This Mediterranean stuffed chicken recipe is a must-make, easy weeknight dinner. It’s ready to serve in just 1 hour, and the cheesy filling keeps the chicken so moist!
Spinach and Feta Stuffed Chicken Breasts
If you know me, you know I love a stuffed chicken recipe. There are very few things that I won’t stuff inside a chicken breast, but believe it or not, I have yet to stuff one with feta. To me, feta screams Mediterranean flavor, so I opted to stuff my chicken breasts with a mixture of cream cheese, feta, spinach, roasted red peppers, and garlic. This Mediterranean stuffed chicken turned out so moist, juicy, and delicious!
My spinach and feta stuffed chicken is a comforting classic, made with a rich cream cheese base that creates a velvety, dip-like center. As the chicken bakes, the fats from the cheeses melt into the meat from the inside out, guaranteeing a juicy result every time. I coat my chicken breasts in a savory blend of pantry-staple spices for a punch of Mediterranean flavor without the prep work of chopping a dozen fresh herbs. It’s quick, easy, and most importantly, delicious!
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Using Frozen Spinach
I highly recommend making these Mediterranean stuffed chicken breasts with fresh spinach. However, you can use frozen spinach if you prefer. I recommend thawing, draining, and squeezing out any excess moisture before using the spinach. In this case, there’s no need to wilt it, so you can just use ⅓ cup and add it and the roasted red peppers directly to the filling.
Mediterranean Spinach and Feta Stuffed Chicken Recipe
Equipment
- Oven-Safe Skillet
Ingredients
For the Filling:
- 6 ounces cream cheese (¾ brick, room temperature*)
- ½ cup crumbled feta cheese (**)
- 1 clove garlic (minced)
- 2 cups fresh spinach (***)
- ½ cup chopped roasted red pepper (from a 12-ounce jar****)
For the Chicken:
- 4 large boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil (divided)
Instructions
- Preheat the oven to 375°F.
- Combine the cream cheese, feta cheese, and garlic in a bowl.6 ounces cream cheese, ½ cup crumbled feta cheese, 1 clove garlic
- Wilt the spinach in a small skillet over medium heat. Pat dry, then stir in the chopped roasted red pepper.2 cups fresh spinach, ½ cup chopped roasted red pepper
- Add the spinach and red pepper to the cream cheese mixture.
- Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.4 large boneless, skinless chicken breasts
- Stuff each chicken breast evenly with ¼ of the filling.
- Combine the salt, oregano, onion powder, garlic powder, and pepper in a small dish. Drizzle 1 tablespoon of olive oil over the chicken breasts. Sprinkle the seasoning mixture over the chicken, coating them on all sides.1 teaspoon kosher salt, ½ teaspoon dried oregano, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, 3 tablespoons olive oil
- Heat 1-2 tablespoons of olive oil in a large oven-safe skillet set over medium-high heat.
- Once heated, sear the stuffed chicken breasts on each side, but don’t cook them through. You may need to do this in two batches, depending on the size of your chicken breasts.
- Place all 4 breasts in the skillet and transfer the skillet to the preheated oven.
- Bake for 25-35 minutes until the chicken breasts are cooked to 165°F at the thickest point. Make sure to measure the temperature in the chicken breast, not the filling.
Notes
- Pick large chicken breasts so you have a large pocket for stuffing.
- Chop your roasted red peppers nice and small so they fit inside the chicken.
- Optionally add a tsp of lemon zest or some chopped (pitted) castelvetrano olives to the filling for a little zip!
- For stuffing, cut into the side of each chicken breast with a paring knife. Remember, we are creating a pocket, not cutting it in half!
- Be careful not to overstuff the chicken.
- You can secure the chicken breasts closed with toothpicks to prevent the filling from falling out.
- If you don’t have an oven-safe skillet, you can sear the chicken in a skillet first, then transfer to another oven-safe dish.
- If your chicken is starting to brown too quickly in the oven, loosely cover the pan with foil to prevent burning.
- Let the chicken breasts rest for 5 minutes before digging in to set the filling and seal in the juices.
- Serve with a side of roasted potatoes and a fresh arugula salad for a complete meal.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations to Try
Want to change things up a bit? No problem! It’s easy to swap out some of the ingredients in this recipe. You can use sun-dried tomatoes instead of red peppers; another leaf-y green instead of spinach (arugula adds a peppery kick!); or add chopped castelvetrano olives into the stuffing mixture. This chicken would also be delicious served with my Mediterranean tomato sauce. Cook it up on the stovetop while the chicken bakes!
How to Make Mediterranean Stuffed Chicken Breasts Step by Step
Prep: Gather up the list of ingredients and preheat your oven to 375°F. Bring the cream cheese to room temperature for 15-30 minutes before beginning so it’s soft and workable. Mince the garlic, and chop the roasted red pepper. I used about 1 whole roasted red pepper, which was ⅔ of a 12-ounce jar.
Mix the Cheeses: Combine 6 ounces (¾ brick) of room-temperature cream cheese, ½ cup of crumbled feta cheese, and 1 clove of minced garlic in a bowl, mashing together to create a creamy, crumbly mixture.
Wilt the Spinach: Wilt 2 cups of fresh spinach in a small skillet set over medium heat. You shouldn’t need any oil to do this, but you can add a splash of water if needed. Once wilted, pat the spinach dry, and stir in ½ cup of chopped roasted red pepper. Chop it into relatively small pieces so it fits easily inside the chicken breasts.
Combine the Filling: Add the spinach and red pepper to the cream cheese mixture to create the Mediterranean-inspired filling. If you notice any pooling moisture in the bottom of the bowl, drain it off before stuffing the chicken breasts.
Stuff the Chicken: Using a sharp knife, cut a wide pocket (about 3 inches long and 2 inches deep) into each of 4 large boneless, skinless chicken breasts, being careful not to cut all the way through. Stuff each chicken breast evenly with ¼ of the filling. Take care not to overstuff the breasts, or the filling could leak out. If you need to, you can secure the breasts closed with toothpicks; just don’t forget to remove them before serving.
Season the Chicken: Combine 1 teaspoon of kosher salt, ½ teaspoon of dried oregano, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper in a small dish. Drizzle 1 tablespoon of olive oil over the chicken breasts. Sprinkle the seasoning mixture over the chicken, coating them on all sides.
Sear the Chicken Breasts: Heat 1-2 tablespoons of olive oil in a large oven-safe skillet set over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don’t cook them through. You may need to do this in two batches, depending on the size of your chicken breasts.
Bake the Chicken Breasts: Place all 4 Mediterranean stuffed chicken breasts in the skillet and transfer the skillet to the preheated oven. Bake for 25-35 minutes, or until the chicken breasts are cooked to 165°F at the thickest point. Make sure to measure the temperature in the chicken breast, not the filling.
How to Store, Freeze, and Reheat
Store leftover spinach and feta stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes, or until warmed through.
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