Lemon-Herb Stuffed Chicken with Spinach and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Stuffed with a herby spinach-feta mixture, baked until golden, and served with a bright lemon-dill sauce. This mediterranean-inspired chicken (high-protein) ready in about 45 minutes pairs (6 oz each) boneless chicken breasts, fresh spinach, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut a horizontal pocket into each chicken breast without cutting through the bottom, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a bowl, combine 5 oz fresh spinach, 1/2 cup crumbled feta, 2 minced garlic cloves, 1 tbsp chopped dill, and zest from 1 lemon. Spoon mixture into each chicken pocket and secure with toothpicks.
  3. Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Brown chicken breasts for 3 minutes per side until golden, then transfer skillet to oven and bake for 20 minutes until internal temperature reaches 165°F (74°C).
  4. Step 4: While chicken bakes, make sauce: In the same skillet, add 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 1/2 cup chicken broth and 1 tsp dijon mustard, then simmer for 3 minutes until thickened and glossy.
  5. Step 5: Remove chicken from skillet, tent with foil, and let rest for 5 minutes. Discard toothpicks, then pour sauce over chicken and serve immediately.

Frequently asked questions

How long does Lemon-Herb Stuffed Chicken with Spinach and Feta take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herb Stuffed Chicken with Spinach and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.

Can I substitute ingredients in Lemon-Herb Stuffed Chicken with Spinach and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb Stuffed Chicken with Spinach and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Herb Stuffed Chicken with Spinach and Feta high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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