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Square overhead photo of Greek Stuffed Chicken.

Greek Stuffed Chicken

This spinach and feta stuffed chicken is like a party in your mouth!
Course Main
Cuisine American, Greek
Keyword chicken
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 8
Calories 262kcal
Author Wendy Polisi


  • 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.


Calories: 262kcal | Carbohydrates: 4g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 758mg | Potassium: 542mg | Fiber: 1g | Sugar: 1g | Vitamin A: 953IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 1mg