With a filling of chopped spinach, tomatoes, and feta this Stuffed Greek Chicken will be a new favorite on your dinner table. They only take about 5 minutes to prep so they are easy enough for a weeknight and fancy enough for a dinner party.
Chicken breasts. Am I the only one who thinks this inexpensive staple can get rather boring? I bet not. But these are still a mainstay in our family dinners. I just try to dress them up. A lot.
I go from chicken casseroles to chicken tacos, to grilled chicken and chicken caesar salad, and back again. With some vegetables, a variety of cheeses, or a lot of bacon you can make each and every chicken dinner different. I've even stuffed mushrooms with shredded chicken and put cooked chicken on pizza before.
Chicken is also one of the foods all my children eat happily. My middle daughter prefers it breaded or in the shape of a dinosaur but is starting to expand to having chicken sandwiches and chicken on a salad.
Chicken breasts - Use boneless and skinless and then choose one of the methods above for slicing.
Red onion - A small onion will work so choose what you'd like as far as onion flavor.
Garlic - Fresh minced garlic is best but garlic powder will do in a pinch.
Fresh spinach - A great way to get some needed nutrients into your daily diet.
Tomatoes - Cherry tomatoes or smaller tomatoes work great or you can dice up larger tomatoes easily as well.
Feta cheese - Crumbled feta cheese adds a nice salty and creamy texture.
Salt - As needed.
Olive oil - For drizzling over the top of the chicken.
How to make Greek Salsa
For this recipe, I used a vegetable-based stuffing of onions, garlic, spinach, and tomatoes. A little feta cheese gives a rich saltiness to the filling. This is my Greek salsa. It is also delicious on its own as a side dish. I make pitas out of fathead dough and use those to scoop it up.
If you are dairy-free you can make this recipe just by leaving out the feta. I would increase the salt in the filling by an additional ½ to 1 teaspoon to make up for the lack of salty cheese.
How To Make Stuffed Greek Chicken
Step One: Preheat the oven to 400.
Step Two: In a food processor finely chop the garlic. Add the spinach, tomatoes, feta, and ½ teaspoon salt and pulse until chopped. Alternatively, you can chop them by hand, put into a small bowl, and stir.
Step Three: Divide the spinach mixture between the prepared chicken breasts. Drizzle with the olive oil and sprinkle with the remaining salt. Bake for 35 minutes or until the chicken has reached an internal temperature of 160.
Herbs - Dill and oregano are great additions to the filling.
Greens - Sub in kale or escarole for the spinach.
Stovetop - Sear the chicken in a nonstick skillet over medium-high heat, cover with a lid, reduce the heat to low, and cook until 160 when checked with a meat thermometer.
Whole Chicken - If you prefer to cook a whole chicken make my Roasted Greek Chicken and then serve the filling as a side.
How to Stuff Chicken Breasts
If you've never stuffed chicken breasts before you'll be amazed at how easy it is. There are methods that involve thinly pounding the chicken but I prefer the pocket method. Simply cut through the breasts most of the way with a sharp knife so you can flip it open, like a sub roll.
If you'd prefer to pound the chicken I have more information on how to do that in my Keto Stuffed Chicken Breasts post. That recipe I tend to make with a friend during a cooking day. Why? Because my dear friend Daria will pound all the chicken. When it's just me with my tribe of children around I go easy and butterfly the chicken for stuffed Greek chicken instead.
How to Butterfly a Chicken Breast for Stuffing
I place the chicken breast on a cutting board. Put my hand flat on top and carefully slice through it horizontally with the knife flat. I slice through the thin side first leaving the thicker side slightly attached.
Next, I flip the top over and fill the chicken breast with the stuffing.
Flip it closed and proceed to stuff all the other pieces.
An alternative way to stuff chicken, that will also work with this recipe, is the Hasselback method. For Hasselback chicken, you slice slits in the top and stuff the filling down into the slits. You can see an example here on my Hasselback Chicken Recipe which has a zucchini, bacon, cheese filling.
At what temperature is the chicken cooked and safe to eat?
Use a meat thermometer for the most accurate reading. Once it shows 165 degrees, that's your indicator that it's time to pull the chicken from the oven.
What other ingredients can be added to this stuffed Greek chicken recipe?
It's really up to you. You can change up the type of cheese and use mozzarella or add in other varieties as well. If you want to kick up the salt factor, adding kalamata olives is good as well.
You can also garnish with parsley or even a squeeze of lemon juice.
What to serve with Greek Stuffed Chicken Breasts
I kept dinner simple and served these with some broccoli I roasted while the chicken was cooking. To roast broccoli, I toss florets with some avocado oil and salt and put them on a large baking sheet. I bake them until they are tender with some browned crispy edges. Those crispy edges are the best part!
- Preheat oven to 400.
- In a food processor finely chop the garlic. Add the spinach, tomatoes, feta, and ½ teaspoon salt and pulse until chopped.
- Divide the filling between the sliced chicken breasts. Drizzle with the olive oil and sprinkle with the remaining salt. Bake for 35 minutes or until the chicken breasts have reached an internal temperature of 160.
Originally Published October 22, 2018. Revised and Republished June 27, 2022.