Go Back
Two golden-brown {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} in a skillet, one sliced open to reveal a creamy spinach and cheese filling.

Creamy Spinach & Feta Stuffed Chicken Breast

Indulge in juicy chicken breasts butterflied and filled with a rich, creamy blend of spinach, feta, and cream cheese, seasoned to perfection. A delightful and impressive dish that's surprisingly easy to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Chicken Breast
  • 4 boneless, skinless chicken breasts medium-sized, about 6-7 oz each
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
For the Creamy Spinach & Feta Stuffing
  • 5 oz fresh spinach about 5 cups, loosely packed
  • 4 oz cream cheese softened
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Cutting Board
  • Sharp Knife
  • Large Mixing Bowl
  • Meat mallet
  • Toothpicks
  • Air Fryer
  • Meat Thermometer

Method
 

Prepare the Chicken
  1. Pat chicken breasts dry with paper towels. On a cutting board, carefully slice each chicken breast horizontally, almost all the way through, creating a pocket (butterfly cut). Be careful not to cut all the way through.
  2. Place each butterflied chicken breast between two pieces of plastic wrap. Using a meat mallet or the flat side of a heavy pan, gently pound the chicken to an even 1/2-inch thickness.
  3. In a small bowl, combine 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp paprika. Rub this mixture evenly over both sides of the chicken breasts.
Prepare the Stuffing
  1. If using fresh spinach, heat a large pan over medium heat. Add the spinach and cook, stirring frequently, until wilted (about 2-3 minutes). Remove from heat, let cool slightly, then squeeze out as much excess liquid as possible. Coarsely chop the spinach.
  2. In a medium mixing bowl, combine the softened cream cheese, crumbled feta cheese, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Add the squeezed and chopped spinach. Mix until well combined.
Stuff the Chicken
  1. Lay each pounded chicken breast flat. Divide the spinach and feta mixture evenly among the four chicken breasts, spreading it over one half of each breast, leaving a small border.
  2. Fold the other half of the chicken breast over the filling, sealing it. If desired, secure the edges with toothpicks to keep the filling inside during cooking.
Cook the Stuffed Chicken Breast (Air Fryer Method)
  1. Preheat your air fryer to 375°F (190°C).
  2. Lightly spray the air fryer basket with cooking spray.
  3. Carefully place the stuffed chicken breasts in a single layer in the air fryer basket, ensuring they are not overcrowded. You may need to cook in batches.
  4. Air fry for 20-25 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
Cook the Stuffed Chicken Breast (Oven Method - Alternative)
  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease a baking dish.
  3. Place the stuffed chicken breasts in the prepared baking dish.
  4. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
Rest and Serve
  1. Once cooked, remove the chicken from the air fryer or oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Remove any toothpicks before serving.
  2. Serve hot with your favorite side dishes.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to prevent drying out.
Variations: Try adding sun-dried tomatoes, roasted red peppers, or different herbs like dill or oregano to the stuffing. You can also bread the chicken before cooking for an extra crispy exterior.
Doneness: Always ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.