How long it takes: 1 hour (just 15 minutes prep time) Equipment you’ll need: sharp knife, skillet, baking dish, oven Servings: 4 (it’s really easy to double this recipe) Stuffing adds lots of flavor, too. Plain chicken breasts are rather ho-hum but with this garlicky spinach and feta stuffing, you won’t be thinking ho-hum anymore. The Greek flavors of feta and spinach, along with the crispy panko coating make this chicken dish something really special. Stuffed baked Greek chicken is fancy enough to serve to guests but it isn’t fancy to make. It’s actually pretty easy. I mean, it’s a little more fussy than making shredded chicken in the Instant Pot. That’s about as easy as you can get, with only two ingredients. But this stuffed chicken isn’t difficult. If I can do it, so can you! And you have an advantage because I’m going to tell you how.
About this stuffed chicken
It’s all in the cut! The trick to making these is cutting them properly. Keep reading for how to do it. You’ll need a good sharp knife. And please be careful! We don’t want any knife injuries. Once you’ve mastered the cut, there’s lots more stuffed chicken recipes for you to try. Check out the list below in the section More “Fancy” Chicken Recipes. There’s even a recipe for portobello mushrooms stuffed with chicken. Instead of stuffing the chicken, you’ll stuff the mushrooms! I’ll run through the recipe here and get you started. If you prefer, skip right on down to the recipe card.
Ingredient Notes
Boneless Skinless Chicken Breasts: This cut of meat is the easiest to stuff. You don’t have to maneuver around bones or skin. Look for a package with 4 smaller sized pieces. Larger ones will work too but will have to be cut into halves before serving. Spinach: To keep things really easy, I like to use a package of frozen chopped spinach. If you prefer, fresh spinach works fine too. Onion and Garlic: Chopped finely, onion and garlic give the stuffing good flavor. More garlic is added to the breading. Feta Cheese: A container of crumbled feta is perfect. A block of feta is good too; you’ll just have to crumble it yourself, no biggie. Don’t buy fat-free feta for this dish because it has a lot of additives and doesn’t taste as good. Ground Black Pepper and Freshly Grated Nutmeg: You’ll love the subtle flavor nutmeg adds to the stuffing. Panko Breadcrumbs: Because panko has coarser airier crumbs than regular breadcrumbs, it gives the breading a crispier texture. It’s mixed with melted butter, dried oregano leaves, and a pinch of salt.
How To Make Stuffed Chicken Breasts
Butterfly the chicken breasts. This creates a pocket for the stuffing. Place a boneless skinless chicken breast flat on a cutting board. Make a slice through the middle, horizontally, from side to side, but not all the way through. Leave a “hinge” on one side. Open the sliced breast like a book. This is called butterflying the chicken breast because you end up with two wings connected in the middle. Don’t worry if you accidentally cut all the way through and end up with two pieces. It will still work just fine. Make the stuffing. Sauté the chopped onions and garlic in a small skillet until they soften. Stir in a package of frozen spinach, thawed and squeezed as dry as you can. Add a sprinkle of nutmeg, and season with salt and pepper. Stir in feta cheese. Stuff the chicken. Divide the stuffing evenly between the butterflied breasts. Put the stuffing on one side, and fold the other side of the chicken over the stuffing. Some will spill out the sides but that’s okay. Place the chicken in a greased baking dish. Add the panko topping. I love the crisp panko topping on this chicken. Just sprinkle it on the folded chicken breasts and kind of pat it on. Again, some will spill off but don’t worry. Bake. Pop the chicken into the oven and bake for 40 to 50 minutes or until the chicken is done! Serve. A nice green arugula salad goes well with the chicken. Easy garlic roasted potatoes are a good side choice, too. Mediterranean green bean salad complements it perfectly too.
Recipe Variations
Substitute another green. Baby kale, Swiss chard, arugula, or any other tender green can be substituted. Add ins: If you want to jazz up the filling a little more, add finely chopped sun-dried tomatoes or kalamata olives. Increase the garlic if you like. Make this dish gluten-free and keto-friendly. Omit the breading. Simply season the chicken breasts with salt, pepper, and a little sprinkle of oregano and spray lightly with olive oil spray before baking.
Make-Ahead Ideas
If you’re thinking this is a great recipe for a dinner party, you’re right! It has a really nice presentation and you can make it ahead so it’s all ready to pop into the oven at dinner time.
Storage & Reheating Tips
Refrigerate/Freeze: If you have leftover chicken, cover and refrigerate it for up to 3 days. It can be frozen for up to a month. Thaw overnight in the fridge before heating for best results.
Take the dish out of the fridge about 15 minutes before baking to warm up a bit. Bake as directed in a preheated oven.
Reheat: Bake the chicken in the oven or toaster oven for 10 minutes at 350ºF or until heated through. It can also be reheated in the microwave but the panko will not be crispy. If you have an air fryer, it works well for reheating, too.
More “Fancy” Chicken Recipes
Now that you have stuffed chicken mastered, you’re going to want to try these recipes: Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #74. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
Hasselback Chicken with Spinach and Artichoke Bacon Wrapped Chicken with Avocado and Cheddar Apple Gouda Stuffed Chicken Breasts Fajita Stuffed Chicken Feta Stuffed Chicken Breasts with Sun-Dried Tomatoes and Kale Healthier Chicken Cordon Bleu Chicken Parmesan Stuffed Portobello Mushrooms Roasted Chicken – the EASIEST recipe!
