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Spinach Stuffed Chicken

Stuffing chicken thighs turns an already appealing cut of chicken into something that feels downright special. And the Greek-inspired combo of spinach and feta is classic and just isn’t going anywhere.

Spinach and Feta Stuffed Chicken Thighs

Using Frozen Spinach

Sometimes I forget about frozen spinach. I always have frozen corn and frozen peas on hand, but frozen spinach falls off my radar from time to time. The good news is that then I get to rediscover it.

When I was a kid, my mom and my sister and I used to make tray after tray of spanakopita, the Greek spinach and feta stuffed phyllo triangles. My sister and I loved it, the delicate paper thin dough, the compact packets, the brushing with melted butter. My mom would freeze them in small packages, and then cook up these rich, crispy little pastries for hors d’ouvres when we had company. To this day she still talks about how she got so much free phyllo-folding labor out of her children.

Spinach and Feta Stuffed Chicken Thighs

In later years we would make tray after tray of them for an annual event I catered, and the muscle memory was definitely there.

The timeless combination of spinach and feta is perfect stuffed beneath the skin of a roasted chicken thigh. Easy but immensely flavorful and fun.

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Spinach and Feta Filling

Here I took the basic filling we made for all of those spanakopita and used it to stuff chicken thighs. Stuffing a savory mixture under the skin of pieces of chicken is a smart way to make them feel a little dressy, and layer more flavor on to your chicken dinner. And while it takes a few extra minutes, I will tell you that this is nothing compared to folding dozens of phyllo packets.

Spinach and Feta Stuffed Chicken Thighs

What to Serve with Stuffed Chicken Thighs:

More Chicken Thigh Recipes:

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Spinach and Feta Stuffed Chicken Thighs

5 from 1 vote
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 4 People
The timeless combination of spinach and feta is perfect stuffed beneath the skin of a roasted chicken thigh. Easy but immensely flavorful and fun.


  • 1 tablespoon unsalted butter
  • ½ cup chopped onion
  • 1 10-ounce package frozen spinach, thawed
  • Kosher salt and freshly ground pepper to taste
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons heavy cream
  • ¼ cup crumbled feta
  • 8 chicken bone-in, skin-on thighs (about 2 ½ pounds)
  • 2 tablespoons olive oil


  • Preheat the oven to 400°F. Lightly oil a rimmed baking sheet, or line with foil and spray with nonstick spray.
  • Heat the butter in a medium-sized skillet over medium heat until melted. Sauté the onion for 2 minutes until slightly tender, then add the spinach, season with salt and pepper, and cook until the spinach is cooked and most of the moisture is evaporated, about 4 minutes.   Add the red pepper flakes, if desired, and the cream and cook for another 2 minutes until the cream has blended into the spinach. Stir in the feta until well combined, and cool so that it’s just slightly warm or room temperature. Check for seasoning.
  • Loosen the skin from each thigh, and place a couple of tablespoons of the spinach mixture under the skin, spreading it out beneath the skin. Brush the skin with the olive oil, and season with salt and pepper.
  • Roast for about 45 minutes, or until the chicken is cooked through (an internal temperature of 165F.). Serve hot or warm.


You can use fresh spinach too, just keep in mind it will take a LOT of fresh spinach to cook down to the same amount as a frozen package.


Calories: 694kcal, Carbohydrates: 6g, Protein: 43g, Fat: 55g, Saturated Fat: 17g, Cholesterol: 262mg, Sodium: 349mg, Potassium: 768mg, Fiber: 2g, Sugar: 2g, Vitamin A: 8773IU, Vitamin C: 5mg, Calcium: 166mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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