Stuffed Chicken Breasts Recipe

Yield: 4 servings
Prep time: 20 minutes
Cook time: 30-35 minutes



  • 4 boneless, skinless chicken breasts (approx. 6 ounces each)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1/2 cup crumbled feta cheese
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Optional for browning

  • 1 tablespoon butter


  • Large skillet
  • Medium bowl
  • Baking dish
  • Toothpicks (optional)


1. Prepare the chicken

  • Pat chicken breasts dry with paper towels.
  • Using a sharp knife, carefully cut a deep horizontal pocket into the thicker side of each chicken breast. Be careful not to cut all the way through.
  • Rub chicken with 1 teaspoon olive oil, salt, and pepper, both inside and outside.

2. Make the filling

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  • Add garlic and cook for an additional 30 seconds, until fragrant.
  • Stir in spinach and cook until heated through, about 2 minutes.
  • Remove from heat and stir in feta, ricotta, Parmesan, oregano, red pepper flakes (if using), salt, and pepper.

3. Stuff the chicken

  • Divide filling evenly among chicken breasts, pressing gently into the pockets.
  • Optionally, secure closed with toothpicks (this helps keep the filling from spilling out as much).

4. Cook the chicken

  • Preheat oven to 400°F (200°C).
  • Option 1 (Browning): For a golden crust, heat 1 tablespoon butter in the skillet over medium-high heat. Add the chicken breasts and sear for 2 minutes per side, until browned. Transfer to a lightly greased baking dish.
  • Option 2 (No browning): Place the stuffed chicken breasts directly into a lightly greased baking dish.
  • Bake for 25-35 minutes, or until the chicken is fully cooked through and registers an internal temperature of 165°F (74°C).

5. Rest and serve

  • Let the chicken rest for 5 minutes before slicing and serving. This lets the juices redistribute for moist chicken.


Don’t overstuff! The filling will expand slightly when cooking.

Customize the filling! Add chopped sundried tomatoes, artichoke hearts, or your favorite cheeses.

Serve with: Pair this dish with rice, roasted vegetables, or a simple salad.


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