This stuffed chicken breast recipe delivers a restaurant-quality meal that’s surprisingly easy to make at home. The golden-brown exterior reveals a creamy spinach and feta filling that keeps the chicken incredibly moist. Once you master the simple technique, this impressive stuffed chicken breast will become a regular in your dinner rotation.
Love Stuffed Chicken Breast? So do we! If you're into Chicken Breast Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Stuffed Chicken Breast
- All-in-one meal: Protein and veggie filling come in a beautiful, neat package.
- Classic flavor combo: Salty feta and creamy spinach create a rich, moist center.
- Easier than it looks: Stuffing and rolling becomes quick with a little practice.
- Endlessly versatile: Master the method and experiment with your own fillings.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 450-500 g total)
- 150 g fresh spinach
- 100 g feta cheese, crumbled
- 100 g cream cheese, softened
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt (plus more for seasoning)
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour, for dredging
Tools: A sharp knife, cutting board, meat mallet or rolling pin, large oven-safe skillet, toothpicks or kitchen twine.
Notes: Don’t skip wilting the spinach—it removes excess water. Creamy feta creates a luscious, tangy center.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 42 g |
| Fat: | 24 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your chicken to an even thickness. This is the single most important step for even cooking. If you don’t have a meat mallet, a heavy-bottomed pan or rolling pin works perfectly well. Just aim for about a 1 cm thickness.
- Don’t skip the flour dredge. It might seem like a small step, but that light coating of flour is what helps create a beautiful, golden-brown crust on the outside of the chicken when you sear it. It’s the foundation for a great texture.
- Cool your filling completely. After you’ve cooked the spinach mixture, let it cool down before adding the cheeses. A hot filling will start to melt the cheese prematurely and make the whole thing difficult to handle and roll.
- Secure it well. Using a couple of toothpicks to hold the seam side down is a game-changer. It prevents your beautiful creation from unraveling in the pan and spilling its cheesy secrets everywhere.
How to Make Stuffed Chicken Breast
Step 1: Prepare the Chicken. Pat the chicken breasts completely dry with paper towels. Place one breast on your cutting board and, using a sharp knife, carefully slice it horizontally through the thickest part, but don’t cut all the way through. You’re essentially creating a pocket or a “book” that you can open up. Place the opened breast between two pieces of cling film and gently pound it with a meat mallet until it’s an even thickness, about 1 cm. Repeat with the second breast. Season both sides lightly with salt and pepper.
Step 2: Make the Filling. Heat the olive oil in a skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Now, add all the fresh spinach and a pinch of salt. You’ll notice it wilts down dramatically—this is exactly what you want. Cook, stirring, until the spinach is fully wilted and any liquid has evaporated. Transfer this mixture to a bowl and let it cool for about 10 minutes. Once cool, stir in the crumbled feta, cream cheese, dried oregano, and paprika until well combined.
Step 3: Stuff and Roll. Lay your pounded chicken breasts flat on the cutting board. Divide the spinach and feta mixture evenly between them, placing it in the center. Be careful not to overfill—you should be able to fold the chicken over the filling without it squeezing out the sides. Gently fold one side of the chicken over the filling, then the other, like you’re wrapping a parcel. Secure the seam with 2-3 toothpicks. Now, lightly dredge each stuffed breast in the all-purpose flour, tapping off any excess.
Step 4: Sear to Perfection. Using the same skillet (wiped clean), heat a tablespoon of oil over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the pan, seam-side down. Sear for 3-4 minutes, without moving them, until a gorgeous golden-brown crust forms. You should hear a nice sizzle. Flip them over and sear the other side for another 3-4 minutes. The color is what you’re after here—it builds incredible flavor.
Step 5: Finish in the Oven. Transfer the entire oven-safe skillet to a preheated oven at 200°C (400°F). If your skillet isn’t oven-safe, simply transfer the chicken to a baking dish. Bake for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) when measured with a meat thermometer. The outside will be beautifully bronzed, and the inside will be steaming hot and juicy.
Step 6: Rest and Serve. This is a crucial step! Remove the chicken from the oven and let it rest on a cutting board for at least 5-7 minutes. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. Carefully remove the toothpicks before slicing into the chicken to reveal that stunning, cheesy swirl.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 175°C (350°F) oven with a splash of broth, covered, for 10-15 minutes.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, buttery potatoes are the ultimate comfort food pairing, perfect for soaking up any delicious juices from the chicken.
- Simple Roasted Asparagus — A bright, slightly crisp green vegetable adds a lovely textural contrast and a fresh flavor that cuts through the richness of the dish.
- Lemon Herb Quinoa — A light, fluffy, and protein-packed grain that adds a zesty, herby note, making the whole plate feel balanced and complete.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes beautifully complement the salty feta and cut through the creamy filling, cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory, rich flavors of the meal.
- Light Pinot Noir — A red wine drinker’s pick; a lighter-bodied red with low tannins won’t overpower the chicken and can harmonize nicely with the earthy spinach.
Something Sweet
- Lemon Sorbet — The ultimate palate cleanser. Its sharp, clean, and icy-cold freshness is the perfect way to end a rich meal on a bright, uplifting note.
- Greek Yogurt Panna Cotta — A nod to the feta in the dish, this creamy, tangy dessert feels light yet indulgent, continuing the Mediterranean theme beautifully.
- Almond Biscotti — Something to nibble on with a coffee. Their crunchy texture and nutty flavor provide a simple, satisfying finish without being too heavy.
Top Mistakes to Avoid
- Mistake: Overfilling the chicken. It’s so tempting to pack in as much of that delicious filling as possible, but this almost guarantees a blow-out during cooking. A little goes a long way, and a neat, secure parcel cooks more evenly.
- Mistake: Not letting the chicken rest. I know it’s hard to wait when it smells so good, but slicing into it straight from the oven will cause all those precious juices to run out onto the cutting board, leaving you with drier meat. Patience is a virtue here.
- Mistake: Skipping the sear. The initial sear in the hot skillet isn’t just for color—it’s for flavor. That golden-brown crust, known as the Maillard reaction, adds a deep, savory complexity that baking alone can’t achieve.
- Mistake: Using a cold filling. Well, actually, the opposite! Using a hot or warm filling is the real mistake. It will make the chicken harder to handle and can start cooking the meat prematurely, leading to an uneven final result.
Expert Tips
- Tip: Use a thermometer for perfect doneness. Guessing game is over. A simple instant-read thermometer takes the stress out of cooking chicken. Pull it at 74°C (165°F) for juicy, safe, and perfectly cooked meat every single time.
- Tip: Get a good sear by not moving the chicken. When you place the chicken in the hot pan, resist the urge to poke or move it for the first few minutes. Let a proper crust form—it will release from the pan easily when it’s ready.
- Tip: Butterfly the chicken for more surface area. If creating a pocket feels tricky, try butterflying the breast instead. Slice it almost completely in half and open it like a book. This gives you a larger, flatter surface that’s even easier to stuff and roll.
- Tip: Prep the filling ahead of time. You can make the spinach and feta mixture a day in advance and keep it covered in the fridge. This makes weeknight assembly a total breeze—just stuff, roll, and cook.
FAQs
Can I make stuffed chicken breast ahead of time?
Absolutely! You can assemble the entire dish—stuff, roll, and secure—up to a day in advance. Keep them covered on a plate in the refrigerator. When you’re ready to cook, let them sit at room temperature for 15-20 minutes before dredging in flour and searing. This is a fantastic meal-prep strategy for a stress-free dinner party.
What other fillings can I use?
The possibilities are endless! A classic combination is sun-dried tomatoes, fresh basil, and mozzarella. For a richer option, try sautéed mushrooms with caramelized onions and Gruyère cheese. You could even do a pesto and goat cheese filling for a herby, tangy twist. Just make sure any vegetable additions are cooked and any excess moisture is removed.
My cheese leaked out while baking. What happened?
This usually boils down to two things: either the filling was too warm when you assembled it, causing the cheese to be too soft, or the parcel wasn’t sealed securely enough. Make sure your filling is cool and that you’re using enough toothpicks to hold the seam firmly closed during the initial sear and bake.
Can I cook this entirely on the stovetop?
You can, but it requires a bit more finesse. After searing both sides, reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes, flipping halfway through. The oven method is generally more foolproof as it provides gentle, ambient heat that cooks the chicken evenly without risking a burnt exterior.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave if you can, as it can make the chicken rubbery. Instead, place it in a baking dish, add a splash of water or broth to keep it moist, cover with foil, and warm it in a 175°C (350°F) oven for 10-15 minutes until heated through.
Stuffed Chicken Breast
Learn how to make the perfect Stuffed Chicken Breast with a creamy spinach and feta filling. This easy, impressive recipe is your new go-to for a delicious dinner. Get the recipe now!
Ingredients
For the chicken and filling:
-
2 large boneless, skinless chicken breasts (about 450-500 g total)
-
150 g fresh spinach
-
100 g feta cheese (crumbled)
-
100 g cream cheese (softened)
-
2 cloves garlic (minced)
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1 small shallot (finely diced)
-
1 tbsp olive oil
-
1 tsp dried oregano
-
1/2 tsp paprika
-
1/2 tsp salt (plus more for seasoning)
-
1/4 tsp black pepper
-
2 tbsp all-purpose flour (for dredging)
Instructions
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Pat the chicken breasts completely dry with paper towels. Place one breast on your cutting board and, using a sharp knife, carefully slice it horizontally through the thickest part, but don't cut all the way through. You're essentially creating a pocket or a 'book' that you can open up. Place the opened breast between two pieces of cling film and gently pound it with a meat mallet until it's an even thickness, about 1 cm. Repeat with the second breast. Season both sides lightly with salt and pepper.01
-
Heat the olive oil in a skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Now, add all the fresh spinach and a pinch of salt. You'll notice it wilts down dramatically—this is exactly what you want. Cook, stirring, until the spinach is fully wilted and any liquid has evaporated. Transfer this mixture to a bowl and let it cool for about 10 minutes. Once cool, stir in the crumbled feta, cream cheese, dried oregano, and paprika until well combined.02
-
Lay your pounded chicken breasts flat on the cutting board. Divide the spinach and feta mixture evenly between them, placing it in the center. Be careful not to overfill—you should be able to fold the chicken over the filling without it squeezing out the sides. Gently fold one side of the chicken over the filling, then the other, like you're wrapping a parcel. Secure the seam with 2-3 toothpicks. Now, lightly dredge each stuffed breast in the all-purpose flour, tapping off any excess.03
-
Using the same skillet (wiped clean), heat a tablespoon of oil over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the pan, seam-side down. Sear for 3-4 minutes, without moving them, until a gorgeous golden-brown crust forms. You should hear a nice sizzle. Flip them over and sear the other side for another 3-4 minutes. The color is what you're after here—it builds incredible flavor.04
-
Transfer the entire oven-safe skillet to a preheated oven at 200°C (400°F). If your skillet isn't oven-safe, simply transfer the chicken to a baking dish. Bake for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) when measured with a meat thermometer. The outside will be beautifully bronzed, and the inside will be steaming hot and juicy.05
-
Remove the chicken from the oven and let it rest on a cutting board for at least 5-7 minutes. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. Carefully remove the toothpicks before slicing into the chicken to reveal that stunning, cheesy swirl.06
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