Dinner doesn’t always need to be rushed, it’s nice to cook a little something special once in a while. This recipe for stuffed chicken breast with fetta cheese spinach and bacon is incredibly easy, but is a lovely way to spoil the family. Tender chicken breast becomes the pocket for a delicious filling. If you make stuffed chicken often, you will understand how frustrating it is to lose your cheese halfway through the cooking time. Using fetta cheese means it all stays in place beautifully while it cooks. The chicken is baked in a delicious Greek-style sauce of lemon, oregano and garlic. The moisture in the bottom of the dish ensures a tender result. Additional bacon and fetta sprinkled on top gives a lovely crunch and added fetta flavour.

This delicious recipe uses Olympus Cheese fetta, and was originally inspired by Baking Mischief’s Feta Stuffed Chicken Breast 

stuffed chicken breast with fetta cheese spinach and bacon

Stuffed Chicken Breast with Fetta Cheese Spinach and Bacon

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Servings 4 people


  • 4 chicken breasts
  • 1 cup baby spinach leaves, roughly chopped
  • 1 cup Olympus Fetta cheese, crumbled
  • 6 slices shortcut bacon, chopped


  • 1/4 cup extra virgin olive oil
  • 2 Tb oregano, chopped
  • 2 cloves garlic, crushed
  • 2 tsp lemon juice
  • Salt and pepper, to taste


  • Preheat oven to 200 degrees
  • Meanwhile, mix olive oil, lemon juice, garlic and oregano. Set aside.
  • Cook bacon on a medium heat until brown. Reserve 1/3 of the bacon on a separate plate.
  • Mix 3/4 cup of fetta cheese (reserve 1/4 cup) with spinach, garlic, and 2/3 of cooked bacon in a small bowl. Season to taste.
  • Butterfly chicken breasts, and pound to flat - we use a piece of baking paper over the top to prevent splatter. Pounding the chicken flatter will ensure the chicken cooks evenly and tenderly and that you can roll the breast to fit plenty of filling inside!
  • Turn breast to inside and spoon mixture onto the middle of the chicken breast, leaving the sides to be able to fold over - creating a rolled shape. Simply tuck the end under and the weight of the filling helps the roll shape to stay in place. If you’re worried, you can secure with a toothpick.
  • Cover the tops of the chicken breasts with the remaining fetta and bacon.
  • Next, drizzle the delicious lemon-oregano oil over the top. The little pieces of fetta and bacon help to hold in the oil and it all gets rather crisp and delicious in the oven.
  • Pop into the oven for approximately 30-35 minutes, or until cooked through.
  • The sauce ensures the chicken stays moist as it’s cooking. We also basted once halfway through the cooking time.
  • Once ready, rest approximately 5 minutes before serving.


We served our delicious chicken with some steamed broccolini and vibrant pumpkin mash. To make pumpkin mash, steam pumpkin until soft. When tender, remove and mash with butter and a pinch of cinnamon. The flavours of pumpkin and fetta are always an amazing combination and we can highly recommend it.
As the weather warms up, this dish would also work well paired with a vibrant side salad. Make up a lemon-oregano-oil vinaigrette to really bring out those flavours.
Keyword bacon, chicken, fetta, garlic, lemon, spinach