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Spinach Stuffed Chicken

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 491kcal


  • 2 Tablespoons Olive Oil divided
  • 1/2 Onion yellow, diced
  • 6 Ounce Spinach fresh
  • 2 Cloves Garlic minced
  • 4 Ounces Feta crumbled
  • 1/2 Cup Sun Dried Tomatoes julienned
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 1 Teaspoons Oregano dried
  • 1 Teaspoons Fresh Basil dried
  • 4 Chicken Breasts boneless, skinless
  • 1 Bell Pepper
  • 1 Lemon
  • 1/2 Cup Kalamata Olives


  • Preheat oven to 400 F.
  • Saute veggies. Add olive oil (1 tablespoon) to a large pan over medium heat. Once shimmering, add diced yellow onion (1/2 cup) and sauté until translucent, about 10 minutes. Add fresh spinach (6 Ounces) (you may need to do this in batches) and toss as it cooks. Once the spinach has wilted and has released its water, add minced garlic (2 cloves) and sauté for 1-2 minutes, or until the garlic is fragrant.
    ingredients for spinach stuffed chicken
  • Combine filling. Add veggies to a large bowl and combine with crumbled feta ( 4 Ounces), julienned sun dried tomatoes (1/2 cup), salt (1 teaspoon), black pepper (1/2 teaspoon), oregano (1 teaspoon), and basil (1 teaspoon). Set bowl aside.
    how to make spinach stuffed chicken
  • Prep chicken. Lay chicken breast (4 boneless, skinless) flat on a cutting board. Dry both sides of the chicken with a paper towel. Carefully butterfly each chicken breast, or create a pocket in the chicken breast.
    how to butterfly stuffed chicken parmesan
  • Stuff chicken. Divide the filling into the chicken breasts and fold the breast over the filling to form a “pocket” (you can use toothpicks to keep everything together). Add bell pepper (1), olives (1/2 cup), and sliced lemon to the pan and brush the tops of the veggies and chicken with olive oil.
    how to stuff spinach stuffed chicken
  • Bake in the oven for 20-24 minutes, or until the internal temperature of your chicken reaches 165 F. Allow the chicken to cool for 10 minutes before slicing, and enjoy!


  • To save some carbs, skip the sundried tomatoes, this will reduce the NET CARBS to 5.25 g per serving.
  • Nutritional information is based on 1 stuffed chicken breast and 1/4 of the veggies:


Calories: 491kcal | Carbohydrates: 18g | Protein: 56g | Fat: 22g | Cholesterol: 170mg | Fiber: 5g | Sugar: 9g | Net Carbs: 13g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com