Are you looking for a new weeknight dinner that is elegant, packed with fresh Mediterranean flavor, and surprisingly easy to make? A restaurant-quality meal that looks incredibly impressive but comes together with just a few simple ingredients? These incredible, from-scratch Spinach and Feta Stuffed Chicken Thighs, finished with a luscious two-minute pan sauce, are that perfect meal.
This isn’t just another chicken recipe; it’s your guide to a new, sophisticated favorite. We’ll show you the simple secrets to a perfectly juicy, tender, and flavor-packed stuffed chicken that will make any evening feel special. The classic combination of savory spinach and salty, tangy feta cheese is a timeless winner, and the simple pan sauce is the perfect finishing touch.
Recipe Overview: An Elegant & Easy Weeknight Dinner
What makes this Stuffed Chicken recipe so spectacularly delicious is its incredible, juicy result and its classic, vibrant flavors. The secret to an unbelievably moist and flavorful dish is using boneless, skinless chicken thighs, which are pounded thin and then filled with a simple, savory mixture of fresh spinach and tangy feta cheese. The chicken is then rolled, seared to a beautiful golden brown, and finished in the oven. The final, brilliant step is creating a quick pan sauce in the same skillet to capture every last drop of delicious, caramelized flavor.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 2 |
The Essential Ingredients for This Sophisticated Meal
This recipe uses a handful of fresh, high-impact ingredients to create its signature savory and tangy flavor.
- The Chicken (Thighs are Best!):
- Boneless, Skinless Chicken Thighs: This is the perfect cut of chicken for a stuffed and rolled recipe. Chicken thighs have a slightly higher fat content than chicken breasts, which makes them incredibly juicy, flavorful, and much more forgiving, so they are almost impossible to dry out.
- The Mediterranean Stuffing: A classic and delicious flavor combination.
- Fresh Spinach: A large amount of fresh spinach is wilted down to create the flavorful, earthy base of our filling.
- Feta Cheese: For the best, creamiest texture and the most authentic, salty, and tangy flavor, it is highly recommended to use a block of feta cheese that is packed in brine and crumble it yourself.
- The Simple Pan Sauce: A classic jus made by simply deglazing the pan with chicken broth and enriching it with a final swirl of butter. This creates a light yet intensely flavorful sauce.
Pro Tutorial: The Secret to a Perfect, Non-Watery Filling
The number one, non-negotiable secret to a perfect spinach filling that is packed with flavor and not watery is to squeeze your spinach dry! After you have wilted the spinach in the skillet, transfer it to a colander and let it cool for a minute. Then, use your hands or the back of a spoon to press and squeeze out as much of the excess liquid as you possibly can. This simple step will concentrate the spinach flavor and prevent your chicken from becoming soggy from the inside out.
Step-by-Step to Perfect Stuffed Chicken
This elegant meal comes together in just a few simple stages.
Step 1: Make the Spinach and Feta Filling
Step 1: In a large skillet, cook and stir your 8 ounces of fresh spinach over medium-high heat until it has completely wilted. Transfer the wilted spinach to a colander and squeeze out as much excess liquid as possible, as described in the tutorial above.
Step 2: In a small bowl, stir together the squeezed spinach, the 1 1/2 teaspoons of cider vinegar, the 1/2 teaspoon of sugar, and the 1/8 teaspoon of pepper.
Part 2: Stuff and Roll the Chicken
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Place your 2 boneless, skinless chicken thighs between two pieces of plastic wrap and use a meat mallet or a heavy rolling pin to gently pound them to an even thickness. Sprinkle the chicken with the 1/2 teaspoon of chicken seasoning.
Step 3: Top each piece of chicken with half of the spinach mixture and half of the 3 tablespoons of crumbled feta cheese.
Step 4: Roll up each chicken thigh tightly from a long side to enclose the filling. Secure each roll with a few pieces of kitchen string.
Part 3: Sear, Roast, and Make the Pan Sauce
Step 1: In a large, ovenproof skillet, heat the 1 teaspoon of olive oil over medium-high heat. Add the stuffed chicken rolls and brown them on all sides.
Step 2: Transfer the entire skillet to the preheated oven. Roast until a thermometer inserted into the chicken reads 170°F, which will take about 13 to 15 minutes.
Step 3: Remove the cooked chicken from the pan to a cutting board to keep warm.
Step 4 (The 2-Minute Pan Sauce): Return the skillet to the stovetop. Add the 3/4 cup of chicken broth and the 1 teaspoon of butter to the skillet. Bring the mixture to a boil, stirring and scraping up any delicious browned bits from the bottom of the pan with a wooden spoon.
Step 5: Let the sauce cook and reduce until it has thickened slightly. This will take about 3 to 5 minutes.
To serve, remove the kitchen string from the chicken, slice the rolls, and serve them with the warm pan sauce drizzled over the top.
The Best Juicy Spinach and Feta Stuffed Chicken
An elegant yet easy recipe for spinach and feta stuffed chicken thighs. This dish features boneless, skinless chicken thighs that are pounded, seasoned, and filled with a savory mixture of wilted fresh spinach and crumbled feta cheese. The chicken is then rolled up, tied with kitchen string, and pan-seared in an ovenproof skillet until golden brown. It’s finished in the oven and served with a simple pan sauce made by deglazing the skillet with chicken broth.
Ingredients
- 8 ounces fresh spinach (about 10 cups)
- 1 1/2 teaspoons cider vinegar
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- 2 boneless skinless chicken thighs
- 1/2 teaspoon chicken seasoning
- 3 tablespoons crumbled feta cheese
- 1 teaspoon olive oil
- 3/4 cup reduced-sodium chicken broth
- 1 teaspoon butter
Instructions
- Preheat the oven to 375°F.
- In a large skillet, cook the fresh spinach over medium-high heat until it has wilted. Stir in the vinegar, sugar, and pepper. Let it cool slightly.
- Pound the chicken thighs with a meat mallet to flatten them slightly. Sprinkle them with chicken seasoning.
- Top the chicken with the spinach mixture and then the crumbled feta cheese.
- Roll up each chicken thigh from a long side and tie it securely with kitchen string to form a roulade.
- In an ovenproof skillet, heat the olive oil over medium-high heat. Add the stuffed chicken and brown it on all sides.
- Transfer the skillet to the preheated oven. Roast for 13-15 minutes, or until a thermometer inserted into the chicken reads 170°F.
- Remove the chicken from the pan and keep it warm.
- Make the Pan Sauce: Place the skillet on the stovetop. Add the chicken broth and butter. Bring the mixture to a boil, stirring to loosen any browned bits from the bottom of the pan.
- Cook for 3-5 minutes, until the sauce has thickened slightly.
- Serve the sauce with the sliced chicken.
Notes
- Using an ovenproof skillet allows you to go from searing on the stovetop to roasting in the oven in the same pan.
- Tying the chicken rolls with kitchen string is a key step to ensure the filling stays inside during cooking.
- A quick pan sauce is made by deglazing the skillet, which incorporates all the flavorful, browned bits left from cooking the chicken.
What to Serve With Your Stuffed Chicken
This beautiful and elegant dish is a fantastic centerpiece for a complete and satisfying meal.
- A Simple Starch: Serve the chicken and its delicious pan sauce over a bed of fluffy quinoa, orzo pasta, or a creamy polenta.
- Roasted Vegetables: Simple, roasted asparagus, green beans, or small potatoes are a wonderful, comforting accompaniment.
- A Simple Green Salad: A crisp green salad with a bright and zesty lemon or balsamic vinaigrette is the perfect, fresh counterpoint to the rich, savory chicken.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing the entire spinach and feta filling and even stuffing and rolling the raw chicken up to 24 hours in advance. Simply keep the raw, stuffed chicken rolls, well-covered, in the refrigerator until you are ready to sear and roast them.
- Storage: Store any leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Use a Different Cheese: If you’re not a fan of feta, this delicious stuffing is also absolutely fantastic with an equal amount of crumbled goat cheese, soft Boursin cheese, or even a slice of provolone or mozzarella rolled inside.
- Add Some Extra Flavor to the Filling: For an even more complex and delicious filling, you can add about 1/4 cup of chopped, oil-packed sun-dried tomatoes, some chopped Kalamata olives, or a few tablespoons of toasted pine nuts to the spinach and feta mixture.
- Use Boneless, Skinless Chicken Breasts: If you prefer, you can make this recipe with thinly pounded, boneless, skinless chicken breasts. Just be very careful not to overcook them, as they are much leaner than chicken thighs. The final roasting time in the oven may be a bit shorter.
Enjoy Your New Favorite Elegant Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Spinach and Feta Stuffed Chicken is a testament to the power of a simple, from-scratch meal to be both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to stuff a chicken thigh so that the filling doesn’t leak out?
The two most important secrets are to not overstuff the chicken, and to secure it well. After you have pounded the chicken flat, place your filling in the center and then roll the chicken up as tightly as you can. The best way to keep it securely closed is to tie it in a few places with some simple kitchen string. You could also use a few toothpicks to pin the seam closed.
Q2: How do I know for sure when my chicken is cooked through without it being dry?
The only 100% foolproof way to guarantee juicy, perfectly cooked chicken is to use an instant-read thermometer. The chicken is perfectly and safely cooked when the internal temperature in the thickest part of the meat (not the stuffing) registers at least 165°F (74°C). The recipe’s suggestion of 170°F is also perfectly safe.
Q3: Can I make this dish ahead of time?
Yes, this is a perfect make-ahead dish for a dinner party! The best method is to prepare and stuff the raw chicken rolls and store them, covered, in the refrigerator for up to 24 hours. When you are ready to eat, you can simply proceed with the searing and roasting steps for a fresh-from-the-oven meal.
Q4: What is the best skillet to use for a stovetop-to-oven meal like this one?
The absolute best tool for this job is a large, 10- or 12-inch, oven-safe skillet. A well-seasoned cast-iron skillet or a heavy-bottomed stainless steel skillet are both fantastic choices, as they get a great sear on the stovetop and can go seamlessly into the hot oven.
Q5: Can I use a different kind of green instead of spinach?
Yes. If you don’t have fresh spinach, you could also make the filling with an equal amount of very well-squeezed, thawed, frozen chopped spinach. You could also use another leafy green, like finely chopped kale or Swiss chard, but you will need to cook it for a bit longer to make it tender.