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Spinach and Feta Stuffed Chicken Breast

Nathan Congleton / TODAY
Cook Time:
40 mins
Prep Time:
15 mins

Chef notes

This recipe is packed with protein and is a delicious twist on your usual stuffed chicken; it's a bit more modern and elevated. This dish requires under 10 ingredients, making it great for a weeknight dinner. You can serve with any starch you like: sourdough, rice or roasted potatoes.

Technique tip: By creating a slit that's just wide enough to fit in the ingredients, your chicken will retain its juiciness throughout cooking. Cooking slowly in the oven is another great way to ensure juicy chicken.

Swap option: Remove feta or swap for plant-based feta to make this recipe totally dairy-free. Any neutral oil can be used for cooking.


  • 2 cups fresh spinach
  • 1 cup cubed feta cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh oregano
  • salt and freshly ground black pepper, to taste
  • 4 boneless, skin-on chicken breasts
  • olive oil
  • 1 cup chicken broth



Preheat your oven to 375 F.


In a bowl, combine your spinach, feta, garlic, oregano (or other herbs of choice), salt and pepper. Mix well.


Make a horizontal slit in each chicken breast to create a narrow pocket.


Stuff each chicken breast with the spinach and feta mixture, pressing the edges together to seal.


Sear chicken breasts skin-side down in a skillet with olive oil. Season each side as you go, flipping and searing the other side for 1 to 2 minutes, then transfer to an oven-safe baking dish filled with 1 cup of chicken broth.


Bake in the preheated oven for 25 to 30 minutes or until the chicken is cooked through. Allow to rest for a few minutes before serving.