Mediterranean stuffed chicken breast is one of my favourite weeknight dinners when I want something quick yet homemade. It's juicy, cheesy, and ready in 40 minutes with very little cleanup. Here's how I make it at home, with step-by-step photos and a short video tutorial.
This Mediterranean stuffed chicken breast with spinach and feta is perfect for a quick and comforting dinner. The chicken breasts are filled with a simple mix of feta cheese, garlic, bell peppers, spinach, and herbs, then pan-seared until golden and finished in the oven.
I've made this stuffed chicken many times on busy weekdays when I want something filling but not heavy. It is one of those recipes I come back to because it never fails, even on rushed days.
I love Mediterranean flavors, and I'm always testing new chicken recipes in my home kitchen to keep weeknight dinners interesting. Along with my Mediterranean Chicken and Rice and Mediterranean Chicken Stew, this stuffed chicken has become a regular on our dinner table.
The chicken stays tender, the spinach and feta filling turns creamy and flavorful, and the whole dish comes together easily with simple ingredients. When I want a quick, nutritious dinner that everyone enjoys, this is the recipe I make. I like to serve with quick Mediterranean cucumber tomato salad, roasted Mediterranean vegetables, or a simple yogurt dip.
Jump to:
- Why this Stuffed Chicken Recipe works
- Ingredients to make Stuffed Chicken
- Flavor variations
- How to make Mediterranean Stuffed Chicken Breast with Spinach and Cheese
- Tips To Make The Best Spinach-Stuffed Chicken Breast
- How to serve this Mediterranean Stuffed Chicken
- Recipe FAQs
- Storage & Reheating
- Other Chicken Recipes to Try!
- Recipe Card
Why this Stuffed Chicken Recipe works
I've tried many stuffed chicken recipes over the years, but this one wins every time. The key step is pan-searing the chicken before baking. It locks in the juices and gives a nice golden crust, then the oven gently finishes the cooking so the chicken stays tender while the spinach and feta melt perfectly inside.
You may also like these other popular chicken recipes from this website
Ingredients to make Stuffed Chicken
This Mediterranean stuffed chicken breast is made with simple, fresh ingredients like spinach, feta cheese, bell peppers, herbs, and olive oil. Here's everything you need.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
Homemade Mediterranean Seasoning
Mediterranean Seasoning: I make my own using dried thyme, dried oregano, black pepper, cumin, garlic powder, salt, and paprika. You can substitute thyme and oregano with Italian seasoning. (See recipe card notes.)
- Boneless, skinless chicken breasts: Choose thick, evenly sized breasts so they hold the filling well and cook evenly.
- Lemon juice: Adds a fresh, bright flavor and helps tenderize the chicken.
- Olive oil: Keeps the filling moist and helps the chicken get a nice golden sear.
- Onion: Sautéed onions add natural sweetness and depth to the filling.
- Red bell pepper: Brings color and a gentle sweetness to the filling of the stuffed chicken breast.
- Garlic: A must-have for this Mediterranean recipe. Adds aromatic flavor.
- Baby spinach: Wilts nicely into the filling. Frozen spinach works too. Thaw and squeeze out excess water before adding.
- Feta cheese: Tangy and creamy, this is the main flavor in the stuffing. I like to add it to my other Mediterranean recipes, like Mediterranean chicken salad or Mediterranean chicken wrap.
- Mozzarella cheese: Adds a soft, melty texture.
- Parmesan cheese: Gives a savory finish to this oven-baked stuffed chicken.
Flavor variations
When I want a stronger Mediterranean flavor, sun-dried tomatoes and olives are my go-to additions. You can also try these:
- Sun-dried tomatoes: finely chopped and mixed into the stuffing for sweet-tangy depth.
- Kalamata olives: adds a briny Mediterranean punch (use sparingly).
- Artichoke hearts chopped and mixed with spinach for extra texture.
- Fresh herbs: parsley or basil stirred into the filling right before stuffing
How to make Mediterranean Stuffed Chicken Breast with Spinach and Cheese
Step 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.
Step 2: Create a pocket for stuffing: Pat the chicken breasts dry. Place one breast on a cutting board and, using a sharp knife, carefully slice horizontally into the thickest part to create a deep pocket, stopping about ¾ of the way through. Do not cut all the way through.
Step 3: Marinate the chicken: Coat the chicken all over, including inside the pockets, with lemon juice, olive oil, and half of the prepared seasoning.
Step 4: Prepare the stuffing: Heat 2-3 teaspoons of oil over medium heat. Add the onions and bell peppers and sauté until the onions turn translucent. Add the garlic and sauté for 30 seconds. Remove it to a mixing bowl to cool down a little.
Step 5: Prepare the spinach and cheese stuffing: Add the spinach, feta cheese, mozzarella, parmesan, lemon juice, olive oil, and the remaining seasoning to a bowl. Mix well, taste, and adjust the seasoning if needed. The spinach and cheese stuffing is ready. Keep it aside.
Step 6: Stuff the chicken breasts: Divide the stuffing into 4 equal portions. Fill each chicken breast pocket with 2-3 teaspoons of the spinach and cheese mixture.
Step 7: Secure the chicken breasts: Close the open ends with a toothpick to keep the stuffing from coming out. One way is to insert the toothpick through the top, then down through the bottom layer, and back up through the top. See the image for guidance.
Another easy method: Insert the toothpick from the top and push it through the bottom of the chicken breast, as shown in the picture below.
Step 8: Pan-sear the chicken: Wipe the pan clean (I use the same pan from the stuffing). Heat 2 teaspoons of oil over medium heat and place the stuffed chicken in the heated pan. Sear for 2-3 minutes on each side until golden. Cook in batches if needed. The chicken does not need to be fully cooked. Transfer to a baking sheet, or keep it in the pan if it's oven-safe.
Step 9: 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).
Step 10: 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.
- Be careful not to overfill the chicken breasts, or the stuffing may spill out during cooking. I made this mistake the first time I tried this recipe.
- 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.
How to serve this Mediterranean Stuffed Chicken
One of the things I love about this recipe is how versatile it is. I serve this stuffed chicken in different ways.
- For a light dinner, I pair it with oven-roasted vegetables, crisp salad, quinoa, fried rice, and yogurt dip.
- When I want something more filling, I slice it and serve it with rice or Mediterranean roasted potatoes.
- For kids, steamed vegetables or a mild yogurt dip work really well.
- Sometimes, I also add sun-dried tomatoes or olives to the stuffing when I want extra Mediterranean flavor.
Recipe FAQs
Yes, goat cheese, ricotta, or mozzarella works well as substitutes.
You can use toothpicks as 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 this stuffed chicken breast. I prefer baking as it allows for even cooking and keeps the chicken moist.
Yes, you can make it on the stovetop. Sear the chicken breast on pan, then cover and cook on low heat until the chicken reaches 165°F. I still prefer the oven method because it cooks the chicken evenly without drying it out.
Try it with Mediterranean salad, roasted vegetables, oven-roasted potatoes, oven-roasted vegetables, or tzatziki sauce for a complete Mediterranean meal.
Storage & Reheating
- Storage: Cool completely, store in an airtight container, fridge 2 days, freezer up to 1 month. A small tip: Wrap each breast individually in plastic wrap and then place them in a freezer-safe bag or container.
- Reheating: To reheat leftovers, place the chicken in the oven at 350°F for 15-20 minutes until heated through. If using the stovetop, reheat on medium-low heat with a splash of water, cover, and cook for 5-7 minutes.
- Tip: Thaw frozen chicken overnight for the best results.
Recipe Card
Mediterranean Stuffed Chicken Breast Recipe
Video
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
- 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.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
- Create a pocket for stuffing: Pat the chicken breasts dry. Place one breast on a cutting board and, using a sharp knife, carefully slice horizontally into the thickest part to create a deep pocket, stopping about ¾ of the way through. Do not cut all the way through.4 boneless
- Marinate the chicken: Coat the chicken all over, including inside the pockets, with lemon juice, olive oil, and half of the prepared seasoning.2 teaspoon lemon juice, 2 teaspoon olive oil, Half of the seasoning
- Prepare the stuffing: Heat 2-3 teaspoons of oil over medium heat. Add the onions and bell peppers and sauté until the onions turn translucent. Add the garlic and sauté for 30 seconds. Remove it to a mixing bowl to cool down a little.1 cup chopped onions, 1 red bell pepper, 1 teaspoon finely chopped/minced garlic
- Prepare the spinach and cheese stuffing: Add the spinach, feta cheese, mozzarella, parmesan, lemon juice, olive oil, and the remaining seasoning to a bowl. Mix well, taste, and adjust the seasoning if needed. The spinach and cheese stuffing is ready. Keep it aside.2 cups baby spinach, ½ cup feta cheese, ½ cup mozzarella cheese, ¼ cup parmesan cheese, 1 teaspoon lemon juice, 1 teaspoon olive oil
- Stuff the chicken breasts: Divide the stuffing into 4 equal portions. Fill each chicken breast pocket with 2-3 teaspoons of the spinach and cheese mixture.
- Secure the chicken breasts: Close the open ends with a toothpick to keep the stuffing from coming out. One way is to insert the toothpick through the top, then down through the bottom layer, and back up through the top. See the image for guidance.
- Another easy method: Insert the toothpick from the top and push it through the bottom of the chicken breast, as shown in the picture below.
- Pan-sear the chicken: Wipe the pan clean (I use the same pan from the stuffing). Heat 2 teaspoons of oil over medium heat and place the stuffed chicken in the heated pan. Sear for 2-3 minutes on each side until golden. Cook in batches if needed. The chicken does not need to be fully cooked. Transfer to a baking sheet, or keep it in the pan if it's oven-safe.
- 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).
- Serve: Let the chicken rest for 5 minutes. Remove the toothpicks, then slice and serve with roasted vegetables or any salad of your choice.
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.
Sam
This is my first time trying this recipe. These Mediterranean stuffed chicken breasts are so easy to make. Followed the recipe exactly. Its delicious. Saving this recipe.
Preeti
I'm so glad you enjoyed the recipe. Thanks so much for giving it a try and sharing your feedback.