Spinach & feta stuffed chicken

Spinach & feta stuffed chicken

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(37 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal308
  • fat18g
  • saturates5g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein36g
  • salt1.32g
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  • 4 boneless chicken breast fillets, skin on
  • 85g frozen leaf spinach, defrosted



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 85g feta cheese, crumbled
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp pine nut


  1. Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.

  2. Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

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Comments, questions and tips

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1st Jul, 2011
This dish was okay. I thought the chiken was a little dry, and that it lacked in flavour. I don't think it was horrible, and my parents seemed to like it! But I wouldn't recommend it.
15th Jun, 2011
we love this dish....check out our review on our food blog....http://www.isitworthwaitingfor.com/2011/06/corn-fed-chicken-stuffed-with-spinach.html
28th Mar, 2011
Tasty, quick, easy and healthy. The chicken stayed really moist and the flavours were lovely. Served with a simple side salad
1st Mar, 2011
Like others no skin on my chicken. My parcels were a little doubtful but roasted fine. Served with roast pepper sauce from this site too - went well together an added another level to it.
Frantic Flapjack
14th Feb, 2011
Easy to make and went down very well in our house. Didn't have skin on breasts so wrapped bacon round to keep the stuffing in. Also I added the pine nuts into the stuffing.
28th Jan, 2011
great recipe. I add both leeks and mushrooms just before the water and wine. Serve with a crispy salad. Hubby loves it so much he wants to adapt it for our restaurant in Ibiza
20th Jan, 2011
This is another of my firm favourites ! I too, add wine & not water, then cover and finish in the oven, served with rosemary new potatoes, and spring veg.
12th Sep, 2010
Tasty - however I found it hard to find chicken breast with skin so I tried it without the skin, it doesnt work very well, I had to use lots of cocktail sticks to try and keep the filling in. It was quite fiddly.
10th Nov, 2009
Add a some basil leaves to the spinach and feta stuffing and it is delicious!
4th Oct, 2009
Love this! Used fresh spinach and wilted it in a sive with boiling water from the kettle and let it drain.


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