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Spanakopita-Stuffed Chicken Breasts

Tender, juicy chicken breasts generously stuffed with a classic Greek Spanakopita filling made of fresh spinach, creamy ricotta, tangy feta, garlic, and dill. Pan-seared for a golden crust and finished in the oven for a perfectly cooked interior.

Spanakopita-Stuffed Chicken Breasts
Prep 20 min Cook 20 min Total 45 min Level Intermediate
Serves 4

Ingredients

Chicken

  • 4 medium Boneless, skinless chicken breasts — About 6-8 oz each
  • 1 teaspoon Salt — Divided use
  • 0.5 teaspoon Black pepper — Freshly ground
  • 2 tablespoons Olive oil — For searing

Spanakopita Filling

  • 5 ounces Fresh baby spinach — Roughly chopped
  • 0.5 cup Feta cheese — Crumbled
  • 0.5 cup Ricotta cheese — Whole milk preferred
  • 2 cloves Garlic — Minced
  • 2 tablespoons Fresh dill — Finely chopped
  • 1 teaspoon Lemon zest — Freshly grated

Instructions

  1. Preheat your oven to 400°F (200°C).

    ~5 min
    Ensure your oven rack is in the middle position.

  2. In a mixing bowl, combine the chopped spinach, feta, ricotta, minced garlic, fresh dill, and lemon zest. Mix until well combined. Season with a small pinch of salt and black pepper.

    ~5 min
    If your spinach is very bulky, you can briefly wilt it in a pan and squeeze out excess moisture before mixing.

  3. Place the chicken breasts flat on a cutting board. Carefully slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through.

    ~5 min
    Place your non-cutting hand flat on top of the chicken breast to hold it steady while slicing horizontally.

  4. Stuff each chicken breast pocket with an equal amount of the spinach and cheese mixture. Secure the open edges with 2-3 toothpicks woven through the meat.

    ~5 min
    Don't overstuff, or the filling will leak out excessively during cooking.

  5. Season the outside of the stuffed chicken breasts evenly with the remaining salt and pepper.

    ~1 min

  6. Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear until golden brown on the bottom, about 4-5 minutes.

    ~5 min
    Do not move the chicken while it sears to ensure a good crust forms.

  7. Carefully flip the chicken breasts, then immediately transfer the entire skillet to the preheated oven.

    ~1 min
    Remember the handle will be hot! Use a silicone handle cover or an oven mitt.

  8. Bake in the oven for 12-15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).

    ~14 min
    Use a meat thermometer for accuracy. The filling will also be hot and bubbly.

  9. Remove the skillet from the oven. Transfer the chicken to a plate, loosely tent with foil, and let rest before serving.

    ~5 min
    Resting allows the juices to redistribute. Don't forget to remove the toothpicks before serving!
Nutrition
420
Calories
48
Protein (g)
6
Carbs (g)
22
Fat (g)
8
Sat. Fat (g)
2
Fiber (g)
2
Sugar (g)
750
Sodium (mg)
135
Cholesterol (mg)
Equipment
  • Oven-safe skillet (cast iron preferred)
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Toothpicks
Tips & Storage
  • For extra flavor, you can add a pinch of nutmeg to the spinach mixture.
  • If you don't have ricotta, softened cream cheese is an excellent substitute.
  • Serve with a side of lemon-herb quinoa or roasted potatoes to soak up any juices.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a 350°F oven until warmed through.
Tags
chicken comfort food dinner party feta gluten_free greek high protein keto keto-friendly low carb low_carb mediterranean nut_free one-pan oven-baked pan-seared savory spanakopita spinach spring stuffed chicken weeknight dinner

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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