Crispy on the outside, creamy and savory on the inside these Spinach and Feta Stuffed Chicken Breasts are the kind of dinner that makes everyone stop what they're doing and ask, "Wait, you made this on a Tuesday?" The filling is rich with salty feta, smooth ricotta, and bright spinach, all wrapped up in a tender chicken cutlet and baked until golden. It smells incredible in the oven that warm, herby aroma hits you the moment the heat starts working.
I started making stuffed chicken on nights when I wanted something that felt a little special but didn't have an hour to spend in the kitchen. Simple ingredients, easy assembly, and a meal that genuinely looks like you tried harder than you did. If you love cozy, satisfying dinners like these, you'll also want to check out this Street Corn Chicken Rice Bowl, a Pan Seared Ribeye Steak with Garlic Butter, or this hearty Chicken Pot Pie Soup on a cold night. And if you're building a full spread, Garlic Bread Grilled Cheese, Beef Bites with Garlic Butter and Potatoes, and Ground Beef Soft Tacos are always crowd favorites on our table.
Why You'll Love This Stuffed Chicken
There's a lot going on in every bite, and all of it is good. Here's why this stuffed chicken recipe keeps coming back to our weekly rotation.
It's genuinely quick. Ten minutes of prep, twenty-five minutes in the oven, and dinner is on the table in 35 minutes flat. That's hard to beat for something this satisfying.
The filling is creamy and bright. Feta brings the saltiness, ricotta smooths everything out, and the spinach with fresh dill and parsley keeps it tasting fresh and light. It doesn't feel heavy even though it tastes indulgent.
It works in the oven or the air fryer. Both methods give you great results. The air fryer version gets a little extra crispiness on the outside, which is a wonderful thing.
It's lighter than it tastes. At 169 calories per stuffed chicken roll with 25 grams of protein, this is a meal you can feel good about eating.
Jump to:
- Why You'll Love This Stuffed Chicken
- Ingredients for Spinach and Feta Stuffed Chicken Breasts
- How to Make Spinach and Feta Stuffed Chicken Breasts
- Substitutions and Swaps
- Equipment You'll Need
- Storage Tips
- Expert Tips for Perfect Stuffed Chicken Every Time
- FAQ
- Related
- Pairing
- Cheesy Spinach-Stuffed Chicken Rolls
Ingredients for Spinach and Feta Stuffed Chicken Breasts
Here's everything you need to pull this stuffed chicken together.
Cooking spray or oil mister: Keeps the baking sheet and the tops of the rolls from sticking and helps them brown nicely.
Olive oil (1 tsp): Just enough to sauté the aromatics without weighing anything down.
Onion (½ medium, chopped): Adds a gentle sweetness to the filling once it softens in the pan.
Garlic (2 cloves, minced): Brings warmth and depth to every bite of stuffed chicken.
Scallions (¼ cup, chopped): A milder, fresher onion flavor layered into the filling.
Frozen chopped spinach (10 oz, thawed and squeezed dry): The base of the stuffing. Squeezing out the excess liquid is important — soggy filling falls apart.
Parsley (¼ cup, chopped): Keeps the filling bright and herby.
Fresh dill (1 tbsp): Gives this stuffed chicken its signature Mediterranean flavor. Don't skip it.
Feta cheese (½ cup crumbled): Salty, tangy, and the reason everyone goes back for seconds.
Fat-free ricotta (⅓ cup): Binds the filling and gives it that creamy, smooth texture.
Kosher salt and pepper (¼ tsp, plus more to taste): Season as you go for the best flavor.
Thin skinless chicken breast cutlets (8 cutlets, 1.5 lbs total): Thin cutlets roll up easily and cook quickly and evenly.
Egg (1 large) and water (1 tbsp): The egg wash helps the breadcrumbs stick and creates that golden coating.
Whole wheat seasoned breadcrumbs (½ cup): Gives the outside of the stuffed chicken a light, crispy crust.
See recipe card for quantities.
How to Make Spinach and Feta Stuffed Chicken Breasts
Oven Method
Preheat and prep: Heat your oven to 350°F and spray a large baking sheet with cooking spray. Getting this ready first makes the whole process smoother.
Sauté the aromatics: Warm the olive oil in a medium skillet over medium heat. Add the onion, garlic, and scallions and cook for about one minute until they soften and smell amazing.
Build the filling: Stir in the spinach, parsley, dill, salt, and pepper. Cook for another minute until everything is heated through and well combined.
Add the cheese: Pull the skillet off the heat and mix in the feta and ricotta. Stir until the filling looks creamy and holds together. This is the heart of your stuffed chicken, so taste it and add a little more salt if it needs it.
Season the chicken: Lay the chicken cutlets flat and season both sides lightly with kosher salt and pepper.
Fill and roll: Spoon about ¼ cup of filling into the center of each cutlet.
Roll each one up tightly and set it seam-side down on a plate or wax paper. Tight rolls hold together better during baking.
Set up the coating station: Whisk together the egg, water, and a pinch of salt in one bowl. Pour the breadcrumbs into another. This is where your stuffed chicken gets its golden crust.
Coat each roll: Dip each stuffed chicken roll into the egg wash, then roll it in the breadcrumbs until coated. Place seam-side down on the baking sheet. Lightly spray the tops with cooking spray.
Bake: Bake for 25 minutes until the chicken is cooked through and the coating is golden and set. Let the stuffed chicken rest for a couple of minutes before serving.
Air Fryer Method
Follow steps 1 through 9 above to prepare your stuffed chicken rolls.
Preheat air fryer: Set your air fryer to 400°F and let it come to temperature.
Cook in batches: Spray both sides of the chicken rolls with oil and cook in two batches for 12 minutes, flipping halfway through. The outside gets beautifully crispy using this method, and the inside stays juicy.
Substitutions and Swaps
No fresh dill? Dried dill works fine — use about a teaspoon.
Whole milk ricotta: If that's what you have, it still works beautifully. The filling will be a little richer.
Regular breadcrumbs: Plain or Italian seasoned breadcrumbs both work in place of whole wheat.
Add sun-dried tomatoes: A tablespoon or two stirred into the filling adds a sweet, chewy pop of flavor that pairs really well with the feta.
Spinach swap: Fresh spinach works too. Wilt it down in the pan and squeeze out the moisture just like you would with frozen.
Equipment You'll Need
- Large baking sheet
- Medium skillet
- Small mixing bowl
- Whisk
- Spoon for filling
- Air fryer (optional, for the crispier version)
Storage Tips
Refrigerator: Store leftover stuffed chicken in an airtight container for up to four days. Reheat in a 325°F oven for about ten minutes to keep the coating from going soggy.
Freezer: These stuffed chicken rolls freeze well. Wrap each one individually and freeze for up to two months. Thaw overnight in the fridge before reheating.
Meal prep: You can assemble the rolls ahead of time, cover them, and refrigerate for up to 24 hours before baking. Great for getting ahead on a busy week.
Expert Tips for Perfect Stuffed Chicken Every Time
Squeeze the spinach really well. Extra moisture in the filling is the number one reason stuffed chicken rolls fall apart. Use your hands or a clean towel and press out as much liquid as you can.
Roll tightly and place seam-side down. This keeps the filling inside while the chicken bakes and gives the roll a clean shape.
Don't skip the spray on top. A light mist of cooking spray on the breadcrumbs before baking is what gives the stuffed chicken that golden color without deep frying.
Thin cutlets are key. Thick chicken breasts need to be pounded down or butterflied so they roll up easily and cook evenly. Pre-sliced thin cutlets save you time.
Use a meat thermometer if you're unsure. The stuffed chicken is done when the internal temperature reaches 165°F at the thickest part.
FAQ
How to make stuffed chicken breast with spinach and feta?
Sauté spinach with garlic, onion, and scallions, then mix in feta and ricotta. Spoon the filling onto thin chicken cutlets, roll them up, coat in egg wash and breadcrumbs, and bake at 350°F for 25 minutes. It's one of the simplest stuffed chicken recipes you can make on a weeknight.
How long does a stuffed chicken breast take to cook in the oven?
These stuffed chicken rolls bake at 350°F for 25 minutes. Thicker cuts may need a few extra minutes, so check that the internal temperature hits 165°F before pulling them out.
Can I stuff a chicken breast with feta cheese?
Absolutely. Feta is one of the best fillings for stuffed chicken because it holds up in the oven and doesn't melt away. It stays creamy and flavorful and pairs perfectly with spinach and herbs.
What's the best thing to stuff chicken breasts with?
It depends on what you're going for, but this spinach, feta, and ricotta combo is hard to beat for a Mediterranean-style stuffed chicken. Other great options include sun-dried tomatoes with mozzarella, cream cheese with herbs, or roasted peppers with goat cheese.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Cheesy Spinach-Stuffed Chicken Rolls
Ingredients
Equipment
Method
- Preheat the oven to 350°F and lightly coat a large baking sheet with cooking spray.
- Warm olive oil in a medium skillet over medium heat.
- Add chopped onion, garlic, and scallions; sauté for about 1 minute until fragrant.
- Stir in spinach, parsley, dill, ¼ teaspoon salt, and pepper; cook an additional minute until thoroughly heated.
- Remove the skillet from heat and fold in feta and ricotta cheese.
- Season chicken cutlets lightly with additional salt and pepper to taste.
- Place roughly ¼ cup of the spinach-cheese mixture in the center of each chicken cutlet and roll tightly; position seam-side down on a plate or wax paper.
- In a small bowl, whisk together egg and water with a pinch of salt.
- Place breadcrumbs in a separate bowl.
- Dip each chicken roll in the egg mixture, then coat evenly with breadcrumbs, and transfer seam-side down onto the prepared baking sheet.
- Lightly spray the tops of the chicken rolls with cooking spray.
- Bake for approximately 25 minutes or until the chicken is fully cooked through.
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