Spinach & Feta Stuffed Chicken

June 25, 2026

A rustic Mediterranean feast made simple: juicy stuffed chicken paired with a vibrant, crisp garden salad.

Bring the warmth of a countryside kitchen to your dinner table. These tender chicken breasts are stuffed with a savoury blend of fresh spinach and salty feta cheese, seared to golden perfection, and served alongside a crisp, colourful capsicum and berry-tomato salad. Complete with a side of rustic bread, it’s a wholesome, restaurant-quality meal made with simple ingredients.

Prep & Cook Time

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

For the Stuffed Chicken:

4 Skinless Chicken Breasts
2 cups Fresh Spinach, roughly chopped
1 cup Feta Cheese, crumbled
2 tbsp Olive Oil (divided)
2 Garlic Cloves, minced
1 tsp Oregano, dried
Salt
Black Pepper

For the Side & Optional Extras:

4 cups Rocket & Mixed Salad Leaves
2 cups Red & Yellow Capsicum, cubed
1 cup Cucumber, diced
1 cup Cherry Tomatoes
1/2 cup Kalamata Olives
4 Rustic Crusty Bread Slices
Butter, for serving

Method:

Step 1: Prepare the Stuffing
In a medium bowl, mix together the crumbled feta cheese, chopped fresh spinach, and minced garlic.
Step 2: Pocket and Stuff the Chicken
Preheat your oven to 200°C. Pat the chicken breasts dry. Using a sharp knife, slice a pocket into the thickest side of each chicken breast, taking care not to cut all the way through. Divide the spinach and feta mixture evenly into the four pockets.
Step 3: Season and Sear
Rub the outside of the chicken breasts with 1 tablespoon of olive oil, dried oregano, salt, and black pepper. Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes on each side until beautifully golden brown.
Step 4: Bake
Transfer the skillet directly into the preheated oven. Bake for 12–15 minutes, or until the internal temperature of the chicken reaches 75°C and the juices run clear. Let the meat rest for 5 minutes before slicing.
Step 5: Toss the Salad & Serve
While the chicken bakes, toss the rocket, mixed salad leaves, cubed red and yellow capsicums, cucumber, and half of the cherry tomatoes in a large bowl with the remaining tablespoon of olive oil, salt, and pepper. Serve the chicken alongside the fresh salad, a side bowl of remaining tomatoes and olives, and a slice of warm, buttered rustic bread.