This Mediterranean stuffed chicken breast with spinach and cheese is perfect for a quick and comforting dinner. These stuffed chicken breasts are filled with a delicious blend of feta cheese, garlic, bell peppers, spinach, and herbs, then pan-seared to golden perfection before baked in the oven. Serve this healthy stuffed chicken with salad, roasted vegetables, or yogurt dip. Here’s how to make it easily at home with step-by-step photos and a video recipe.
I love Mediterranean flavors whether it’s my Mediterranean Chicken and Rice or Mediterranean Chicken Stew, I’m always experimenting with new recipes to add to my Mediterranean-inspired dinner routine. Here’s a new favorite: this Mediterranean Stuffed Chicken recipe. It’s quick, easy, nutritious, and bursting with delicious Mediterranean flavors. My kids love this meal, and it has quickly become a staple in our household.
This spinach stuffed chicken breast is a truly delightful meal that you and your family will love. The Mediterranean chicken stays tender and juicy, while the stuffing made with spinach and feta cheese is rich, flavorful, and perfectly melty, making it a wholesome, nutritious, and protein-packed meal.
The secret to achieving a perfectly juicy, golden-brown crust starts with pan-searing the stuffed chicken breasts in a hot skillet. This step locks in the juices and adds a rich depth of flavor. Once seared, they’re baked in the oven to finish cooking, allowing the inside to stay tender while the spinach and cheese filling melds together. This method guarantees a crispy, flavorful exterior and a juicy, cheesy center just the way stuffed chicken should be.
One of the best things about this stuffed chicken breast recipe is how versatile it is. You can add sun-dried tomatoes and olives to the stuffing. Serve it with a side of roasted vegetables, roasted potatoes, steamed rice, or a crisp salad for a complete meal. It is one of the best chicken breast recipes that I have shared on this website. Try it and comment below on how it turned out.
You may also like these other popular chicken recipes from this website
- Lemon Garlic Chicken Breast
- Mediterranean Chicken Wrap
- Mediterranean Chicken Kebabs
- Mediterranean Chicken Salad
- Black Pepper Chicken Stir-Fry
Watch how to make it
Ingredients To Make Stuffed Chicken
Every bite of this Mediterranean stuffed chicken recipe is filled with a mixture of Mediterranean-inspired ingredients such as spinach, feta cheese, onions, bell peppers, olive oil, and herbs. Here's what you need to make this Mediterranean stuffed chicken recipe.
Homemade Mediterranean Seasoning
Mediterranean Seasoning - I like to make my homemade seasoning by combining dried thyme, dried oregano, ground black pepper, ground cumin, garlic powder, salt, and paprika. You can substitute thyme and oregano with Italian seasoning. The recipe is given in recipe card notes.
- Boneless, skinless chicken breasts: Choose thick, evenly sized chicken breasts so they hold the filling well and cook evenly.
- Lemon juice: It adds a bright, citrusy tang that enhances the Mediterranean flavors in this stuffed chicken recipe and helps tenderize the chicken.
- Olive oil: A staple in Mediterranean cuisine, olive oil keeps the chicken filling mixture moist and helps achieve that golden-brown sear. You can substitute it with any neutral flavor oil with a high smoke point like canola oil.
- Onions: Sautéed onions add natural sweetness and depth, balancing the tangy and savory elements in this recipe.
- Red bell pepper: Adds a subtle sweetness and a pop of color, making the filling of this stuffed chicken vibrant and flavorful.
- Garlic: A must-have for this Mediterranean recipe. Garlic infuses the stuffing with rich, aromatic depth, enhancing every bite.
- Baby Spinach: Packed with nutrients, baby spinach wilts beautifully into the filling, adding a slightly earthy taste to stuffed chicken. Frozen spinach works well in this recipe. Thaw them properly and use them.
- Feta Cheese: The heart of Mediterranean flavor. Feta brings a creamy, tangy, and slightly salty bite to the stuffing mixture.
- Mozzarella Cheese: Provides a mild, gooey melt that binds the cheese and spinach filling together, making each bite extra satisfying.
- Parmesan Cheese: Adds a nutty, savory depth and enhances the cheesy richness of the filling.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Mediterranean Stuffed Chicken Breast with Spinach and Cheese
1) Prepare the seasoning: In a small mixing bowl, combine thyme, oregano, ground black pepper, ground cumin, garlic powder, salt, and paprika. Divide the seasoning into two parts. We will use half of it to marinate the chicken and the remaining for the stuffing. Keep it aside.
2) Marinate the chicken: Pat the chicken breast dry with paper towels. Place the chicken breast on a stable cutting board and use one hand to hold it steady. With a sharp kitchen knife, carefully slice horizontally into the thickest part of the breast, stopping about ¾ of the way through, to create a deep pocket without cutting all the way through. You can watch the video for details.
Marinate the chicken (making sure to coat it all over and inside the pockets) with lemon juice, olive oil, and half of the prepared seasoning.
3) For the stuffing/filling: Heat 2-3 teaspoon oil over medium heat. Add onions and bell peppers. Sauté until onions are translucent. Add garlic and sauté for 30 seconds.
Remove it to a mixing bowl to cool down a little.
Add spinach, feta cheese, mozzarella cheese, parmesan cheese, lemon juice, olive oil, and the remaining seasoning. Combine. Taste and adjust the seasoning. Spinach and cheese stuffing is ready. Keep it aside.
4) Stuff the chicken breasts: Divide the stuffing into 4 equal parts. Fill the pocket in the chicken breasts with 2-3 teaspoons of this spinach and cheese mixture.
Close the ends with a toothpick to secure the stuffing from coming out. Here are two ways: One way to seal a chicken breast is to secure it with a toothpick by inserting it through the top, then back down through the bottom layer, and finally back up through the top. See the image for details.
Another easy method is to insert the toothpick from the top and exit through the bottom layer of the chicken breast as shown in the picture below.
4) Pan-sear the chicken: Wipe the pan with clean kitchen tissue. I used the same pan used to make stuffing earlier. Heat 2 teaspoons of oil over medium heat. Place the stuffed chicken in the heated pan. Sear the chicken for 2-3 minutes on each side or until golden brown. Since my pan was small, I cooked the chicken in two batches. The chicken need not be completely cooked. Remove the chicken to a baking sheet. If your pan is oven-safe, you can bake the chicken in it.
5) Baking the stuffed chicken breasts: Preheat the oven to 180° C or 350°F. Bake for 20-25 minutes until cooked (the thickest part of the chicken reaches 165° F (74° C).)
6) Serve: Rest the chicken for 5 minutes. Remove the toothpicks before serving. spinach stuffed chicken breasts are ready to serve. Slice them and serve with roasted vegetables or any salad of your choice.
Tips To Make The Best Spinach Stuffed Chicken Breast
- Season the chicken breasts to enhance the flavor.
- Don't overfill the chicken breasts. Be careful not to overfill the chicken breasts, as this can cause the filling to spill out during cooking.
- Rinse the spinach thoroughly and place it in a colander to drain off any excess water. Once dry, chop it finely. Make sure the spinach is completely dry, as any leftover moisture can make the stuffing soggy.
- The chicken should be cooked until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature.
- Allow the chicken to rest for a few minutes before slicing and serving. This helps the juices to redistribute, resulting in a more tender and flavorful chicken.
Frequently Asked Questions
Yes, goat cheese, ricotta, or mozzarella works well as substitutes.
You can use toothpicks like we did in this recipe, to secure the opening of the chicken breast. It will keep the stuffing from coming out during cooking.
You can bake, pan-fry, or grill Mediterranean stuffed chicken breast. I prefer baking as it allows for even cooking and keeps the chicken moist.
Yes, you can freeze the cooked Mediterranean stuffed chicken breast. Wrap each breast individually in plastic wrap and then place them in a freezer-safe bag or container.
Try it with Mediterranean salad, roasted vegetables, quinoa, fried rice, yogurt dip, roasted potatoes, roasted vegetables, or tzatziki sauce for a complete Mediterranean meal.
Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Storage & Reheating
- Storing leftovers: Make sure to store the leftovers within 2 hours of cooking. Let the stuffed chicken cool down completely before you store them.
- Transfer the leftovers to an airtight container and store them in the refrigerator. Stays good for 2 days. Label the container with the date.
- Freezing: For longer storage, wrap the chicken breasts individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 1 month.
- Always check for signs of spoilage like foul smell, bad taste, or dark spots. If there is any signs discard them immediately.
- To reheat (In Oven): Preheat your oven to 350°F (175°C). Place the chicken in a baking dish, cover with foil, and heat for 15-20 minutes until warmed through.
- On Stovetop: Heat a skillet over medium-low heat, add a splash of water or broth, and cover with a lid. Heat for 5-7 minutes until hot.
- If reheating from frozen, thaw the chicken overnight in the fridge before reheating for the best texture and flavor.
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Related Recipes
Recipe Card
Mediterranean Stuffed Chicken Breast Recipe
Equipment
- 1 small mixing bowl
- 1 Heavy bottom pan/skillet
Ingredients
For the seasoning
- ½ tablespoon dried oregano
- 1 teaspoon dried thyme
- ½ tablespoon salt
- ½ tablespoon garlic powder
- ½ tablespoon ground cumin
- ½ tablespoon ground black pepper
- 2 teaspoon paprika
To marinate the chicken
- 4 boneless skinless chicken breasts
- 2 teaspoon lemon juice
- 2 teaspoon olive oil
- Half of the seasoning
To make stuffed chicken breast
- 1 cup chopped onions
- 1 red bell pepper chopped
- 1 teaspoon finely chopped/minced garlic
- 2 cups baby spinach chopped
- ½ cup feta cheese
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
Instructions
Preparations
- Prepare the seasoning: In a small mixing bowl, combine thyme, oregano, ground black pepper, ground cumin, garlic powder, salt, and paprika. Divide the seasoning in two parts. We will use half of it to marinate the chicken and the remaining for the stuffing. Keep it aside.
- Marinate the chicken: Pat the chicken breast dry with paper towels. Place the chicken breast on a stable cutting board and use one hand to hold it steady. With a sharp kitchen knife, carefully slice horizontally into the thickest part of the breast, stopping about ¾ of the way through, to create a deep pocket without cutting all the way through. You can watch the video for details. Marinate the chicken (making sure to coat it all over and inside the pockets) with lemon juice, olive oil, and half of the prepared seasoning.
- For the stuffing/filling: Heat 2-3 teaspoon oil over medium heat. Add onions and bell peppers. Sauté until onions are translucent. Add garlic and sauté for 30 seconds. Remove it to a mixing bowl to cool down a little. Add spinach, feta cheese, mozzarella cheese, parmesan cheese, lemon juice, olive oil and the remaining seasoning. Combine. Taste and adjust the seasoning. Spinach and cheese stuffing is ready. Keep it aside.
- Stuff the chicken breasts: Divide the stuffing in 4 equal parts. Fill the pocket in the chicken breasts with 2-3 teaspoons of this spinach and cheese mixture. Close the ends with toothpick to secure the stuffing from coming out.
To make Mediterranean stuffed chicken breast
- Pan-sear the chicken: Wipe the pan with clean kitchen tissue. I used the same pan used to make stuffing earlier. Heat 2 teaspoon of oil over medium heat. Place the stuffed chicken on the heated pan. Sear the chicken for 2-3 minutes on each side or until golden brown. Since my pan was small, I cooked the chicken in two batches. The chicken need not be completely cooked. Remove the chicken to a baking sheet. If your pan is oven-safe, you can bake the chicken in it.
- Baking the stuffed chicken breasts: Preheat the oven at 180° C or 350°F. Bake for 20-25 minutes until cooked (thickest part of the chicken reaches 165° F (74° C).)
- Serve: Rest the chicken for 5 minutes. Remove the toothpicks before serving. Spinach stuffed chicken breasts are ready to serve. Slice them and serve with roasted vegetables or any salad of your choice. Serve with salad or roasted vegetables on side.
Video
Notes
- Season the chicken breasts to enhance the flavor.
- Don't overfill the chicken breasts. Be careful not to overfill the chicken breasts, as this can cause the filling to spill out during cooking.
- Rinse the spinach thoroughly and place it in a colander to drain off any excess water. Once dry, chop it finely. Make sure the spinach is completely dry, as any leftover moisture can make the stuffing soggy.
- Searing the chicken breasts in a hot pan before baking helps to lock in the juices and add flavor.
- The chicken should be cooked until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature.
- Allow the chicken to rest for a few minutes before slicing and serving. This helps the juices to redistribute, resulting in a more tender and flavorful chicken.
- Stuffed chicken breasts can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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