This easy Spinach and Feta Stuffed Chicken Breasts recipe transforms thin chicken cutlets into a flavorful, family-friendly dinner. The cutlets are filled with a savory mixture of spinach, feta and ricotta, coated in whole wheat seasoned breadcrumbs, then baked or air-fried until golden and cooked through. This dish is perfect for weeknights, meal prep and makes excellent leftovers that freeze and reheat well.
Spinach and Feta Stuffed Chicken Breasts
Spinach and Feta Stuffed Chicken BreastsI love making stuffed chicken breasts because they’re versatile and satisfying. You can adapt the filling to what you have on hand — swap herbs, add sun-dried tomatoes, or include different cheeses. These spinach and feta rolls are Mediterranean-inspired, light yet hearty, and pair beautifully with a large green salad, roasted vegetables, couscous, rice or quinoa. They’re also convenient for making ahead: prepare and roll the cutlets, then refrigerate or freeze for later meals.
These rolls are simple to assemble and don’t require toothpicks. The filling is cooked briefly on the stove to concentrate the flavors, then mixed with feta and ricotta for a creamy, tangy interior. A light egg wash helps the whole wheat seasoned breadcrumbs adhere and create a crisp crust when baked or air-fried. The technique is straightforward and approachable for cooks of every level.
Quick tips: squeeze excess water from thawed spinach to avoid a soggy filling; season the chicken lightly before rolling; and spray the tops with cooking spray before baking to help the crumbs brown. For an extra boost of flavor, add a pinch of crushed red pepper or a spoonful of grated Parmesan to the breadcrumbs.
You may also enjoy other stuffed chicken breast variations such as:
- Buffalo-style stuffed chicken breasts
- Roasted red pepper and prosciutto stuffed chicken
- Zucchini and mozzarella stuffed chicken
- Classic chicken cordon bleu
- Prosciutto and cheese stuffed chicken
- Broccoli and cheese stuffed chicken
Spinach and Feta Stuffed Chicken Breasts — Recipe
Tender chicken cutlets rolled around a spinach, feta and ricotta filling, breaded with whole wheat seasoned crumbs and baked or air-fried until golden. Serves 8.
Ingredients
- Cooking spray or oil mister
- 1 tsp olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
- 1/4 cup chopped fresh parsley
- 1 tbsp fresh dill (chopped)
- 1/2 cup (about 2.5 oz) crumbled feta cheese
- 1/3 cup fat-free ricotta
- 1/4 tsp kosher salt and black pepper, plus more to taste
- 8 thin skinless chicken breast cutlets (about 1.5 lbs total)
- 1 large egg
- 1 tbsp water
- 1/2 cup whole wheat seasoned breadcrumbs
Instructions
Oven Directions
- Preheat the oven to 350°F (175°C). Lightly spray a large baking sheet with cooking spray.
- Heat 1 tsp olive oil in a medium skillet over medium heat. Add the chopped onion, minced garlic and scallions and sauté for about 1 minute until fragrant.
- Add the thawed, well-drained spinach, parsley, dill, 1/4 tsp kosher salt and a few grinds of black pepper. Cook for about 1 minute or until the spinach is heated through.
- Remove the skillet from the heat and stir in the crumbled feta and ricotta until evenly combined. Taste and adjust seasoning if necessary.
- Lightly season each chicken cutlet with additional kosher salt and pepper to taste. Spoon about 1/4 cup of the spinach mixture into the center of each cutlet and roll it up, tucking the ends under so the seam is on the bottom. Place each roll seam-side down on a platter or sheet of wax paper.
- In a small bowl, whisk the egg with 1 tbsp water and a pinch of salt. Place the breadcrumbs in a separate shallow bowl.
- Dip each chicken roll into the egg wash, then coat with the breadcrumbs. Place the breaded rolls seam-side down on the prepared baking sheet.
- Lightly spray the tops of the rolls with cooking spray to promote even browning.
- Bake for about 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest a few minutes before serving.
Air Fryer Directions
- Complete steps 1–7 from the oven directions to prepare the rolls.
- Preheat the air fryer to 400°F (200°C). Lightly spray both sides of the breaded chicken rolls with oil.
- Cook in two batches for about 12 minutes per batch, turning once halfway through, until golden and cooked through.
Notes & Tips
- Be sure to squeeze as much moisture as possible from the thawed spinach to keep the filling from becoming watery.
- If your cutlets are thicker than usual, you can pound them thinner for easier rolling and more even cooking.
- These rolls freeze well. Freeze on a tray until firm, then transfer to a sealed container. Reheat gently in the oven or air fryer until warmed through.
- For extra crispness, brush the rolls with a little olive oil before baking instead of using cooking spray.
Yield and Serving Size
Yield: 8 servings — Serving size: 1 roll
Nutrition (per serving)
Calories: 169 kcal, Carbohydrates: 8 g, Protein: 25 g, Fat: 5 g, Cholesterol: 31 mg, Sodium: 177 mg, Fiber: 2 g
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