Greek Stuffed Chicken is an irresistible recipe that I turn to again and again. Salty feta and creamy ricotta pair perfectly with spinach, onion, and garlic. Lemon juice and zest lend a refreshingly vibrant bite to create a flavor explosion in your mouth.
I am a huge fan of stuffed chicken, and this Greek chicken with spinach and feta is one of my favorites!
It is fancy enough for company but easy enough for a busy weeknight.
Ingredients for Making Greek Stuffed Chicken Recipe
- Chicken: I used boneless skinless chicken breasts, but if you prefer, boneless skinless chicken thighs will work as well.
- Seasonings: A blend of oregano, thyme, salt, and pepper add a Greek Flair. If you have Mediterranean seasoning on hand, you could use that in place of the oregano and thyme.
- Oil: I always use avocado oil when cooking over medium-high heat. If you wish to use olive oil, make sure that it is NOT extra virgin, or cook the chicken in a skillet over medium heat until it is cooked through.
- Onion: I used a yellow onion, but whatever type of onion you have on hand works.
- Garlic: I love the punchy flavor of fresh garlic, but if you don’t have it, add ½ teaspoon of garlic powder to the spice blend.
- Spinach: I used fresh spinach, but you could use thawed and drained frozen spinach if you prefer.
- Lemon: Don’t skip this! It adds a burst of flavor.
- Ricotta: I prefer full-fat.
- Feta: You can use crumbled feta if you or short on time, but the richest flavor will come from a whole block of feta in brine that you crumble yourself.
Tips & Tricks
- If you don’t have an instant-read thermometer, make sure that the center of the chicken is no longer pink before serving.
- Before serving this spinach and feta chicken recipe, make sure you remove the toothpicks. Additionally, if your toothpicks are long, you may need to adjust them when you flip so that the chicken browns evenly.
- If you are using a nonstick skillet, you may reduce the amount of oil to one tablespoon.
Tools Needed to Make Greek Stuffed Chicken Breast
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- Instant Read Thermometer
- Sharp Knife
You can store leftovers in the refrigerator for up to four days. If you decide to freeze them, expect some consistency deterioration from the ricotta. It tends to get a bit watery.
How to Make Greek Stuffed Chicken
First, start by putting the chicken on a cutting board and making a horizontal slit in the center of it to form a pocket.
In a small bowl, whisk together the seasonings and set them aside.
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the onion, and cook for 4 minutes. Add the garlic and spinach, and cook for two minutes longer, or until the spinach wilts.
Add the lemon juice and zest to the pan and cook for 1 more minute. Transfer to a bowl, and stir in the ricotta and feta.
Stuff the chicken with the feta mixture and secure with toothpicks. Sprinkle with the seasoning mixture.
Add the remaining tablespoon of the oil to a clean skillet.
Cook the chicken until it is golden brown and an instant-read thermometer registers 160° F.
Remove from the pan and tent the feta stuffed chicken with foil. Allow to rest for 5 to 10 minutes before serving.
More Gluten-Free Chicken Recipes to Try
- Mediterranean Chicken Breast is a simple dish that is sure to please! Make it once, and you will be hooked.
- Looking for an easy meal? You are going to love this Ninja Foodi Grill Chicken.
- With limited hands-on time, this Grilled Chipotle Chicken packs a flavor punch.
- Slow Cooker Chicken Fajitas are a hands-off meal that you will turn to again and again.
Greek Stuffed Chicken
- 2 pounds boneless chicken breast
- 2 teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons avocado oil divided
- ½ onion chopped
- 1 teaspoon minced garlic
- 2 cups baby spinach chopped
- 1 lemon juice and zest
- 1 cup ricotta cheese
- 4 ounces feta cheese crumbled
- Cut a horizontal slit in the center of the chicken to form a pocket.
- Combine the oregano, thyme, salt, and pepper in a small bowl and set aside.
- Heat 1 tablespoon of the avocado oil in a skillet over medium high heat. Add the onion and cook for 4 minutes. Add the garlic and spinach and cook until the spinach wilts, about 2 minutes.
- Add the lemon juice and zest to the pan and cook for 1 more minute.
- Transfer to a bowl and stir in the ricotta and feta.
- Stuff the chicken pockets with the cheese mixture and secure with toothpicks. Sprinkle with seasoning.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes per side.
- When the internal temperature of the chicken reaches 160° F, remove from the pan and tent with foil.
- Allow to rest for 5 to 10 minutes before serving.