Spinach Feta Stuffed Chicken (Print Version)
Juicy chicken breasts filled with spinach, creamy feta, and herbs, baked until golden and tender.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Filling
05 - 4 cups fresh spinach, chopped (about 4.25 oz)
06 - 4.25 oz feta cheese, crumbled (about 1 cup)
07 - 1.75 oz cream cheese, softened (about 3.5 tablespoons)
08 - 2 garlic cloves, minced
09 - 2 tablespoons fresh parsley, chopped
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon ground nutmeg
→ For Baking
12 - 1 tablespoon olive oil for drizzling
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - In a skillet over medium heat, add chopped spinach and cook for 1–2 minutes until wilted. Transfer to a bowl and let cool slightly. Add feta, cream cheese, garlic, parsley, oregano, and nutmeg. Mix until well combined.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket into the side of each breast, being careful not to cut through completely. Season both sides with salt and pepper.
04 - Divide the spinach mixture evenly among the 4 chicken breasts, stuffing each pocket. Secure the opening with toothpicks if needed to prevent filling from escaping during baking.
05 - Place stuffed breasts in the prepared baking dish, arranging them in a single layer without overcrowding. Drizzle with the remaining tablespoon of olive oil.
06 - Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. The juices should run clear when pierced, and the top should be golden brown.
07 - Remove from oven and let rest for 5 minutes. Remove toothpicks before serving. Serve immediately while hot.
# Expert Tips:
01 -
- The combination of salty feta and fresh spinach transforms ordinary chicken into something restaurant-worthy
- It looks impressive but comes together faster than you might expect
- Leftovers reheat beautifully for lunch the next day
02 -
- Letting the filling cool slightly before stuffing prevents the cheese from melting too fast and escaping during baking
- Using toothpicks seems optional, but they save you from that moment when half your filling ends up on the baking sheet
- An instant read thermometer takes the guesswork out of doneness and prevents dry, overcooked chicken
03 -
- Pound the chicken slightly before cutting the pockets to make the stuffing process easier
- A small amount of the filling makes a perfect taste test to adjust seasoning before stuffing all the chicken