Dinner

Spinach and Feta Stuffed Chicken Breast Recipe

ByRafael Mansero December 11, 2025December 11, 2025

Introduction

This Spinach Stuffed Chicken Breast recipe combines tender chicken with a creamy, cheesy spinach filling for a delicious and satisfying meal. It’s a perfect way to elevate weeknight dinners with simple ingredients and straightforward steps.

A close-up view of a stuffed chicken breast cooked to a golden brown with a slightly crispy surface and dark seasoning specks. The chicken breast is cut open in the middle to show a creamy filling with green herbs and melted cheese oozing out. The dish sits in a shallow pool of glossy brown sauce, adding a moist texture around the chicken. The background uses a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts (approximately 2 lbs.)
4 oz. fresh baby spinach
4 oz. cream cheese
2 oz. feta cheese crumbles
2 oz. shredded mozzarella cheese
2 tbsp. olive oil
2 tsp. paprika
1 tsp. cumin powder
1 tsp. salt
1/2 tsp. chili powder

Instructions

Step 1: Mix paprika, cumin powder, salt, and chili powder together in a small bowl to make the seasoning blend. Set aside.
Step 2: Roughly chop the baby spinach and place it into a mixing bowl. Add the cream cheese, feta cheese crumbles, and shredded mozzarella. Massage the mixture with your hands until it forms a thick, well-combined paste.
Step 3: Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Step 4: Divide the spinach and cheese stuffing into four equal portions. Spoon each portion into the pocket of each chicken breast. Secure the opening with toothpicks to keep the filling inside.
Step 5: Season both sides of each stuffed chicken breast generously with the prepared spice mix. Then brush olive oil on both sides to help with browning and flavor.
Step 6: Preheat your oven to 400ºF (200ºC). Place the chicken breasts on a baking tray and bake for 25 to 30 minutes, depending on the size of your chicken breasts, until fully cooked and juices run clear.

Tips & Variations

For extra flavor, add minced garlic or fresh herbs like rosemary or thyme to the stuffing mixture.
If you prefer a milder filling, swap the feta for goat cheese or ricotta.
Use boneless, skinless chicken thighs instead of breasts for juicier results.
Make sure to secure the pockets well with toothpicks to prevent filling from leaking during baking.

Storage

Store any leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the creamy filling texture.

How to Serve

A close-up of a cooked stuffed chicken breast with a rich, shiny golden-brown outer layer with reddish spices evenly coating the skin. The chicken is split open slightly to reveal a creamy white cheese filling mixed with bright green spinach leaves inside. The chicken rests in a shallow pool of light brown cooking juices on a white marbled surface. The texture of the chicken looks tender and juicy, with slight browning spots showing it is well-cooked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken breasts ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if cooking from cold.