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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17th Jun, 2008
Really tasty! Used low fat Feta and it tasted just as nice.
15th Jun, 2008
Lovely recipe. Used chicken without skin and cut a flap, but next time will try flattening it first and then rolling it. I thought the cocktail sticks would be difficult to insert, but they were very easy. Used fresh spinach which I wilted in a spoonful of water for 1 min. Had rather too much water at the end, so took the chicken out and boiled it down for a couple of mins. Absolutely delicious, will definitely make it again.
10th Jun, 2008
didn't have chicken with skin, used breasts instead. Flattened with rolling pin and secured with a cocktail stick. Baked in the oven on a bed of tomatoes for 20 ish mins. Chicken was moist and tasty. All guests enjoyed it. yum yum...
5th Jun, 2008
I cannot commend the merits of frozen leaf spinach enough! It's cheaper and more convenient, and comes up just like wilted fresh spinach when gently defrosted in your microwave or at room temperature.
11th Apr, 2008
You can use fresh spinach instead - just wash it and wilt it in its own juices before squeezing dry and continuing as normal.
8th Apr, 2008
I used wine this time and it was really nice, also fried some leeks beforehand and then added to them back in with the wine.
7th Apr, 2008
Really easy and tasty. I used bacon to hold the stuffing in. In hindsight it would have been easier to use cocktail sticks. Goes well with the tangy couscous salad. Highly recommended!
21st Mar, 2008
Didn't have frozen spinach but had fresh so sauteed it so it wilted slightly. Really nice. Wish I had seen the wine suggestion - may try that next time.
lostkat's picture
26th Jan, 2008
Extremely tasty and so so simple to make. Like others, I didn't have the skin on the chicken, so I hammeded it flat with a meat tenderiser, laid the filling down the middle and secured into a parcel with cocktail sticks. I also threw some mushrooms in to the water along with a splash of white wine. Beautiful!!
4th Dec, 2007
Very tasty and easy- didn't have chicken with skin on so sliced in half and wrapped bacon around.


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