Spinach and feta is one of those flavour combos that is constantly on rotation at my place. And when I’m looking to jazz up basic chicken breast, this recipe never fails!

Equipment and Tools I Use for this Recipe

loaded spinach and feta stuffed chicken

Loaded Spinach and Feta Stuffed Chicken Breast

Chicken breasts stuffed to the brim with a flavourful spinach and feta cheese filling.
Course Main Course, Meat
Cuisine American, Canadian, Greek
Keyword cast iron pan, cheese, chicken, chicken breast, feta, garlic, shallot, spinach
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 people


For the Filling

  • 2 tablespoons olive oil
  • 1 shallot diced
  • 2 cloves garlic minced
  • 5 ounces fresh spinach roughly chopped
  • 6 ounces feta cheese crumbled
  • teaspoon nutmeg ground

For the Chicken

  • 2 medium chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
  • teaspoon paprika
  • 2 tablespoons olive oil


  • Preheat oven to 375°F.

Prepare the Filling

  • Heat olive oil in a cast iron pan or oven-proof skillet over medium low heat. Add shallot and garlic and cook stirring until softened, about 4 minutes. Add spinach and cook until fully wilted. Transfer mixture to a small bowl and give the pan a quick rinse (you'll use it for cooking the chicken).
  • Combine feta cheese and nutmeg in a medium mixing bowl. Add the spinach mixture and stir until well combined.

Prepare the Chicken

  • Using a small, sharp knife, carefully cut pockets into the side of each chicken breast.
  • Sprinkle the salt, pepper and paprika over both sides of the chicken breasts. Rub the seasoning in with your hands.
  • Divide up the filling and spoon it into the pocket of each breast, packing it in as much as possible as you go.

Cook the chicken

  • Heat olive oil over medium in the same pan you used for the spinach. Add in the chicken and cook until just browned on each side (about 4 minutes per side).
  • Place the chicken in the oven and cook for 15-20 minutes (or until it reaches an internal temperature of 165°F).
  • Let chicken rest for 5 minutes before serving.

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