Spinach Stuffed Chicken Breasts with Tomato and Feta
These Baked Spinach Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta Cheese are high in protein and low in carbs – a filling meal in one!

Spinach Tomato Feta Stuffed Chicken Breast
No boring chicken breasts here! I knew this spinach-tomato-feta mixture, inspired by my stuffed portobello recipe from the Skinnytaste Air Fryer Cookbook, would be amazing stuffed in a chicken breast. This dish has flavor overload. Not to mention, it’s high in protein and low in carbs – a filling meal in one! If you want, add a side salad. For more stuffed chicken recipes, try Roasted Red Pepper and Prosciutto Stuffed Chicken and Sun Dried Tomato and Cheese Stuffed Chicken Rollatini.
Stuffed Chicken Ingredients:
This chicken is packed with delicious Italian ingredients:
- Veggies: Sun dried tomatoes, spinach, shallots, and garlic
- Cheese: Feta and Parmesan
- Herbs: Basil and oregano
- Staples: Panko, salt, and olive oil
How To Stuff
After you slice a pocket into the sides of the chicken breasts, put ¾ cup of the veggie/cheese mixture into each piece. If needed, you can use a toothpick to keep the chicken together.
Next, sear the chicken on both sides for a couple of minutes in a cast iron skillet and then transfer to the oven to bake for 12 to 15 minutes at 425 degrees. Cook until a thermometer inserted into the chicken reaches 165 degrees.
Tips for Spinach Tomato Feta Stuffed Chicken Breast:
- Look for organic chicken, which typically has smaller breasts.
- Be careful not to cut your chicken breast all the way through.
- Chop your ingredients small so they can all fit inside the chicken.
- If you don’t have an oven-safe or cast iron skillet, sear the chicken in a skillet first, and then transfer to an oven-safe dish.
- Refrigerate leftovers for up to four days.
- To freeze the leftovers, transfer to a freezer-safe container and freeze for up to three months.
More Easy Stuffed Chicken Recipes You’ll Love:
- Prosciutto, Pear and Brie Stuffed Chicken Breasts
- Cheesy Jalapeño Popper Baked Stuffed Chicken
- Chicken Rollatini with Spinach alla Parmigiana
- Buffalo Stuffed Chicken Breasts
- Chicken Cordon Bleu
Spinach Tomato Feta Stuffed Chicken Breast
Ingredients
- 4 organic boneless, skinless chicken breasts, about 6 oz each
- 3/4 tsp kosher salt
- 3/4 tsp paprika
- 1/2 tsp garlic powder
Filling:
- 1 cup baby spinach, chopped
- 2/3 cup sundried tomatoes in oil, drained and chopped
- 2/3 cups crumbled feta cheese
- 1 medium shallot, chopped
- 1 large garlic clove, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons plain or gluten-free panko
- 1 tablespoon chopped fresh oregano
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil, divided
Instructions
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
- Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
- In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
- Mix well and set aside.
- Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
- Heat a large, oven-safe or cast iron skillet over medium heat.
- Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
- Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
- Remove from oven and tent with foil for 5 minutes before eating.
- Remove toothpicks and eat right away.
Video
Nutrition
This was a hit! I only use your site to cook, so everything is awesome, but this is a standout! We transferred to a baking sheet after a pan (ours had a rubber handle) and it was still perfect. Will definitely be making again soon!
This recipe was fantastic. Definitely a keeper. I used goat cheese instead of feta. It was delicious. Love your recipes.
Made this recipe tonight and it was delicious. I did review the comments and picked up some good tips.
Question: how can I reheat the chicken without drying it out?
Kinda depends on how you want to reheat it. For microwave, cover the chicken with plastic wrap or for the oven try covering with foil, some kind of barrier to prevent moisture loss while heating. Best wishes Colleen!
Printed this recipe for keeps right away, it’s so delicious!!! And easy to put together. A great week night meal that would also be good for entertaining.
I made this tonight and it was delicious!!!!! I decided to thin the breasts and pound them, added the filling and rolled them, and tied them with string. I will be making this again!! So good!!
This was so good! Highly recommend. I was concerned the chicken wouldn’t be done in time so when it came time to put the cast iron in the oven, I covers with a cast iron lid. Paired the dish with polenta rounds.
The leftover stuffing I will keep for bruschetta apps. later in the week!
Loved this recipe, so flavorful. I only had 2 chicken breasts, so I had a lot of filling left over and wasn’t sure what to do with it. I decided to make the 5 ingredient beer bread and mixed the left over stuffing mixture in the batter. Turns out tasting like pizza bread.
How about skipping the skillet and oven and just using the air fryer?
I love this idea!!!
SOOOOOO delicious! Making it for company this week. YUM
I made this recipe last night for dinner and it was so good. Will definitely be making this again and again. Love all your recipes!
I made this recipe last night for dinner and it was so good. Will definitely be making this again and again. Love all your recipes!
This was really delicious! I was concerned that the chicken wouldn’t have enough flavor, but it did! We live in Indiana, so no fresh basil now! I had to use dried basil( that’s what I had on hand), but, can’t wait until summer to use fresh! Thank you for this delicious recipe!
I made this recipe by mixing all the filling ingredients together in the food processor. The results were amazing! Definitely tastes like you spent hours in the kitchen, but was relatively easy to prepare!
Made this recipe and we loved it. Will make it again.
After 44+ years of marriage, I’ve become used to my wife not suggesting a particular type of food for her birthday (today) or our anniversary. She shocked me by first asking for fried chicken, and then after seeing this recipe, said she would like this instead. Our daughter and I swung into action and made this dish, which turned out great. This will be a recipe we make again in the future, as it’s full of flavor and healthy for us.
So glad you enjoyed it and tell your wife happy birthday!
Can you prep them ahead of time? Can I make the mix and stuff overnight and cook them the next day?
I did this and it was perfect
This dish was delicious! Even approved by my 10 year old and 8 year old boys! They asked to keep the recipe in my rotation. Thanks!
Awesome!
I didn’t follow this to the tee bc I have some
limitations as to what I can eat at the moment. I did however make this with spinach, feta and parm. Seared and finished in oven as per directions. Oh my, this was awesome and really easy. Will be making this again and again and trying with different ingredients. Thank you for another great recipe.
I made these but could only find 2 breasts t hff at weighed 8 oz. each. I had a little stuffing left over. I tied breasts after reading a similar stuffed breast recipe using brie and pears (going to try that next time)
It took a few more minutes but breasts were not dry..I took them out a couple times to check temperature. I didn’t let it get to 165 in center because breasts were clearly done and they were quite fat when stuffed! Keeper recipe and will look for smaller beeasts next time. They grow huge chickens these days!!
This was easy to make and so much flavor, loved it
Tried this tonight and mine didn’t turn out that great. I thought it could use another salty ingredient like olives. I don’t think I will make this again. My son loved it though. I still love your recipes and site! I make your recipes about 5 times a week.
Can you make this in the air fryer? If so- how long?
Yes, but I can’t say without testing it myself. If you do come back and let us all know!
This was awesome! My family loved it and I will definitely make again. I like being able to reference the video of the recipe, super helpful!
I liked this recipe but would tweak it a bit next time. Instead of stuffing the thick chicken breasts I would pound the breasts thinner first. Stuffing the breasts, keeping them closed with toothpicks and then searing them in a pan was clumsy. I felt like I wearing the stuffing when done preparing them. LOL. Might have been easier with thinner chicken breast. Thank you though for another wonderful recipe.
Great recipe that I’ll definitely make again. Perfect timing because I needed a new dish to add to my list. The ingredients are easily found and keep on hand. Since I had no panko, I used seasoned bread crumbs and dried herbs. There are only 2 of us so there are leftovers. Thank you! Delicious!
Made this tonight from ingredients my husband picked up
From the store. Small organic chicken breasts? Nope, 3 whoppers! Panko breadcrumbs? Nope, regular. He did manage to find fresh basil. Long story short, I left out the crumbs altogether, made 3 breasts instead of four. They were absolutely delicious!!! Definitely a “keeper!”
Bet it would be great in the summer too, chilled and sliced thin. Thank you!!
Have you stopped calculating points + for your recipes? There are many of us who have continued with points+!
I stopped points plus a while ago, its just too many things to calculate. You can use the calculator though!
Devious! Easy and great recipe to follow. Will Make again for sure.
Maybe mine didn’t look as pretty as Gina’s but they are delicious! I have to up my game so i can serve them as a company meal!
I will not visit your site again. When you have to print that many pages to get a recipe, it is not worth it. I would give your site a below one rating.
When you click on the print button, it prints the recipe on 2 pages.
You have to hit Print on the page and it brings up the printable version which is just two pages.
If you look at the top of the picture, usually under the picture, there is a “print recipe” button. Press that and you only print the recipe 🙂
There are so many good recipes on Skinnytaste, you should not stay away! If you click on the print button below the picture in the recipe section, it should print a one page recipe. You do not have to print all of the comments above and below the recipe. Good luck!
I made this recipe & it was very good. Mine did not look as nice as Gina’s. It was hard to slice a pocket & my slice went through the chicken breast. I ended up tying the chicken. I think, for me, I might consider next time pounding out the chicken & rolling it up. Enjoyed the taste very much. Served it with Riced Cauliflower.
Made this last night! A very good recipe, and that filling….omg! It’a a definite keeper!
If freezing, do you bake, then freeze? Or prepare & then freeze & bake after thawing? This looks delicious & I can’t wait to try!
I think both ways would work.
Made this for dinner last night! It was delicious! I didn’t have sundried tomatoes on hand so just used cherry tomatoes. Always a win when my two year old eats what I made. Love getting your emails in my inbox and using it as my inspiration for dinner.
Dear Gina, Thank you for this easy and healthy recipe! Is there any good alternative product for the spinach, I could use for this recipe?
Would love to hear from you, Thank you in advance, Judy
You can try kale
This was YUM-O! It was really simple to make but tasted “Fancy”! I’m printing this recipe and putting it in my book of favorites. My book of favorites is 99% SkinnyTaste recipes! Thank you for making vegetables delicious!
I love this recipe. My picky daughter even liked it.
First thing I thought of before tryjng it is How do you sear a chicken breast that has toothpicks sticking out of it?! I’ve made “stuffed stuff” before and unless the protein can be closed all the way around the filling is def coming out.
What is a good alternative for sun dried tomatoes? Would Roasted Peppers work?
Sure!
Can you cook these in the air fryer and can you use dried spices?
Sure!
Sounds so yummy! Do you think it would be okay to stuff the chicken breasts earlier in the day, and then cook them at dinner time? I like to have as much ready ahead of time as possible, especially if we’re having guests.
Totally fine!
Hello can’t wait to make this tonight. I see you have the WW points values however when you manually add in the totals you provide its actually 10 points.
Hi! Yes, because the calculator will always be wrong on their new plan. It adds points for 0 point foods. You have to use recipe builder for accurate points only.
Gina – this was SO good! Your best stuffed chicken recipe by far (and all the other are delish as well).
Thanks Laura!
What other kind of cheese do you think would work well with this?
I was wondering the same! maybe ricotta? I feel as tho the sundried tomato and feta cheese combination may be too salty
Crumbled goat cheese would be a great alternative.