Chicken Stuffed with Spinach and Feta

Ingredients (8)

  • 1 tablespoon plus 2 teaspoons olive oil
  • 1/2 medium red onion, small dice
  • 3 cups spinach leaves, tough stems removed, washed thoroughly and dried (about 3 ounces)
  • Dash nutmeg
  • Kosher salt
  • Freshly ground black pepper
  • 2 (10-ounce) boneless, skinless chicken breasts
  • 1/3 cup crumbled feta cheese (about 1 1/2 ounces)
Try Amazon Fresh
Nutritional Information
  • Calories259
  • Fat11.74g
  • Saturated fat3.21g
  • Trans fat0.01g
  • Carbs2.57g
  • Fiber0.8g
  • Sugar0.97g
  • Protein34.19g
  • Cholesterol112.94mg
  • Sodium178.72mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Chicken Stuffed with Spinach and Feta

Give your weeknight dinner a face-lift by stuffing chicken with this Greek-inspired filling. For a simple variation, add pine nuts or currants to the spinach-feta mixture.

Tips for Chicken


  1. 1Heat the oven to 350°F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering. Add onion and sauté until soft, about 8 to 10 minutes. Add spinach and sauté until wilted and water evaporates, about 2 minutes. Add nutmeg and season with salt and freshly ground black pepper. Remove mixture from the pan and transfer to a bowl to cool. Wipe out the pan and set aside.
  2. 2Cut each chicken breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
  3. 3Stir feta into cooled spinach mixture. Lay chicken breasts on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.
  4. 4Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil. Once oil is shimmering, place chicken breasts in the pan and cook undisturbed until golden brown, about 4 to 6 minutes. Turn breasts over and transfer the pan to the oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.

Variations: Stir in 1/4 cup of either pine nuts, currants, or a combination when adding the feta to the spinach mixture.

Beverage pairing: Markus Huber Grüner Veltliner “Hugo,” Austria. A white with sharpness, a hint of bitterness, and some tang is called for, and this Grüner Veltliner fits the bill, echoing the spinach and feta while resonating with the chicken.

Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...