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stuffed chicken- close up shot

Spinach and Feta Stuffed Chicken

This Greek-inspired main dish is an easy, yet impressive dish that’s special enough to serve guests! This recipe is easily doubled or tripled to feed a group.

Course Main Course
Cuisine American
Keyword stuffed chicken
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 serving
Calories 226 kcal


  • 4 oz. raw thinly sliced chicken cutlet
  • ¼ tsp. dried oregano
  • 1 pinch garlic salt
  • ¼ cup chopped frozen spinach
  • 1 oz. crumbled feta cheese
  • ¼ green onion
  • 1 tsp. fresh dill
  • ¼ lemon


  1. Preheat oven to 400⁰ F. Line a baking sheet with parchment paper and set aside.

  2. Season chicken with oregano and garlic salt; set aside.

  3. Defrost spinach and squeeze out excess water. Combine spinach, feta, chopped dill, and chopped green onion in a small bowl.

  4. Arrange spinach mixture down the center of chicken, roll chicken up on the short side, and secure with a toothpick.

  5. Place chicken on prepared baking sheet and bake for 15 minutes or until chicken reaches an internal temperature of 165⁰ F.

  6. Squeeze lemon over chicken just before serving.

Recipe Notes

  • Give this dish a kick and garnish with red pepper flakes.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Spinach and Feta Stuffed Chicken
Amount Per Serving (1 serving)
Calories 226 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 90mg30%
Sodium 562mg24%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.