Juicy oven-roasted chicken breasts rolled and filled with a savory mix of spinach, crispy bacon, and creamy feta, seasoned with garlic and herbs, then sliced to reveal a stunning spiral. Perfect for elegant dinners or cozy weeknight meals.

Why You’ll Love This Recipe

This spinach and feta stuffed chicken breast offers the perfect combination of rich flavor, visual appeal, and wholesome ingredients. The dish is balanced with creamy and salty feta, hearty spinach, and smoky bacon all wrapped in juicy chicken. It’s ideal for both casual family meals and more sophisticated entertaining, providing a restaurant-quality main course that’s surprisingly easy to prepare. The golden sear followed by a gentle roast ensures tender, flavorful meat every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 boneless skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup cream cheese, softened
• 1/3 cup cooked bacon, chopped
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 2 tbsp olive oil
• Fresh thyme, for garnish

Directions

1. Preheat oven to 375°F (190°C).
2. Butterfly each chicken breast by slicing it horizontally without cutting all the way through, then open it like a book.
3. Place each breast between two sheets of parchment paper and pound to an even thickness using a meat mallet.
4. In a medium bowl, mix chopped spinach, feta, cream cheese, bacon, garlic, onion powder, oregano, salt, and black pepper.
5. Spread the filling evenly over each flattened chicken breast.
6. Roll each breast tightly and secure with toothpicks or kitchen twine if needed.
7. Heat olive oil in a large skillet over medium-high heat and sear the chicken on all sides until golden brown, about 4–5 minutes total.
8. Transfer to a baking dish and roast for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before slicing. Garnish with fresh thyme and serve hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Cheese alternatives: Swap feta with goat cheese, ricotta, or mozzarella for different textures and flavors.
• Vegetarian option: Omit bacon and add sun-dried tomatoes or mushrooms for a meat-free version.
• Herb seasoning: Use fresh herbs like basil or parsley in place of dried oregano for a brighter flavor.
• Spicy version: Add a pinch of red pepper flakes or diced jalapeño to the filling for some heat.
• Low-fat alternative: Use low-fat cream cheese and skip the bacon to reduce calories and fat content.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for about 10–15 minutes, or microwave in 30-second intervals until heated through. Avoid overcooking to maintain juiciness.
Freezing: You can freeze the uncooked stuffed chicken breasts (without searing) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before cooking.

FAQs

What can I use instead of feta cheese?

You can substitute feta with goat cheese, ricotta, or shredded mozzarella, depending on your preference for texture and flavor.

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed chicken breasts a day in advance. Store them covered in the refrigerator and cook when ready.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C) at the thickest part.

Can I use frozen spinach?

Yes, but make sure to thaw it and squeeze out all excess moisture before mixing it with the filling ingredients.

Is this recipe gluten-free?

Yes, all the listed ingredients are naturally gluten-free, but always check your specific brand of bacon and seasonings to be sure.

Can I grill the stuffed chicken breasts instead of baking?

Yes, after searing, you can finish cooking the chicken on a covered grill over indirect heat until it reaches 165°F (74°C).

What side dishes go well with this recipe?

Great sides include roasted vegetables, garlic mashed potatoes, quinoa, or a fresh green salad.

How do I prevent the filling from leaking out?

Roll the chicken tightly and secure well with toothpicks or kitchen twine. Searing helps seal the edges before baking.

Can I make this recipe dairy-free?

Yes, use dairy-free cream cheese and skip the feta or substitute with a plant-based cheese alternative.

Why is my chicken dry?

Overcooking is the main reason for dry chicken. Always use a meat thermometer and remove from the oven as soon as it hits 165°F.

Conclusion

Spinach and feta stuffed chicken breast is a flavorful, satisfying dish that’s both visually impressive and simple to prepare. Its creamy, savory filling and golden seared crust make it a standout main course suitable for any occasion. With flexible variations and easy storage options, it’s a reliable recipe to keep in your regular rotation.

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