Poultry Essentials: Stuffed Chicken Breasts

Andy Anderson !


I love feta and spinach stuffed chicken; however, most of the time it is a boneless/skinless flattened piece of chicken with the stuffing rolled up inside. This Time I am doing in is a bone in/skin on chicken breast with a few additions to the stuffing to spice it up.

It is a simple recipe to assemble, gives you some tasty chicken, with a minimum of effort.

So, you ready… Let’s get into the kitchen.


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15 Min
40 Min




  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil
  • 2 Tbsp
    yellow onion, chopped
  • 2 clove
    garlic, minced
  • 4 oz
    spinach, chopped, fresh or frozen
  • 2 Tbsp
    sunflower seeds
  • 3 oz
    feta cheese
  • 1 pinch
    cayenne pepper, or to taste
  • ·
    salt kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste

  • 2 large
    chicken breasts, bone in, skin on
  • ·
    olive oil, extra virgin, for brushing

How to Make Poultry Essentials: Stuffed Chicken Breasts


  2. Chef’s Note: Okay, I just finished making a big pot of homemade chicken soup for tonight’s soiree, and I looked over and saw two lonely chicken breasts staring at me. So, I said: What the heck (I actually did say that).
    Normally, feta and spinach are used to stuff boneless/skinless chicken breasts that have been pounded flat and rolled up. I did not wish to do that, so I decided to see what would happen if I stuffed bone in, skin on chicken breasts, and I am glad that I did. The bone and the skin kept the chicken super moist during the baking process, and the feta and spices permeated the chicken with delightful flavor.
  3. Gather your Ingredients (mise en place).
  5. Add the butter and grapeseed oil to a pan over medium heat.
  6. When the foaming subsides, add the yellow onion.
  7. Stir until softened, about 2 - 3 minutes.
  8. Add the garlic, and stir until fragrant, about 60 seconds.
  9. Add the spinach and the sunflower seeds.
  10. Stir until the spinach wilts, and most of the water is evaporated, about 3 – 5 minutes.
  11. Take off the heat, and stir in the feta, and season with a bit of salt, white pepper, and cayenne pepper.
  13. Place a rack in the middle position, and preheat the oven to 400f (205c).
  14. Carefully separate the skin from the flesh of the chicken breast.
  15. Use a paring knife to slice a generous pocket into the chicken breast.
  16. Stuff the pocket with the spinach mixture.
  17. Cover the top of the chicken with more spinach mixture.
  18. Pull the skin back over the chicken breast.
  19. Brush with some olive oil, and sprinkle with salt and pepper.
  20. Place the chicken breasts into a baking dish, skin side up.
  21. Put into the preheated oven, and bake until the internal temperature of the breasts reaches 165f (75c), about 35 – 40 minutes.
  22. Chef's Tip: The amount of time that it takes to cook your chicken is dependent on the thickness of the breast. I have had chicken that took over 90 minutes.
  23. Chef’s Tip: If you do not have an instant-read thermometer, cook the chicken until the juice run clear, when pricked.
  25. Serve while nice and hot with your favorite side dishes. Enjoy.
  26. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Stuffed Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy Heirloom

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