Spinach Feta Stuffed Chicken (Printable)
Juicy chicken breasts stuffed with spinach, feta, and aromatic herbs, baked to a golden finish.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon paprika
→ For the Filling
06 - 5 oz fresh baby spinach, chopped
07 - 4 oz feta cheese, crumbled
08 - 1 clove garlic, minced
09 - 2 tablespoons cream cheese (optional, for creamier texture)
10 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
11 - 1/4 teaspoon ground nutmeg
12 - Zest of 1/2 lemon
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a baking dish.
02 - In a skillet over medium heat, add 1 tablespoon olive oil. Sauté garlic for 1 minute, then add spinach. Cook until wilted, about 2–3 minutes. Let cool slightly.
03 - In a bowl, combine cooked spinach, feta, cream cheese (if using), dill, nutmeg, and lemon zest. Mix thoroughly.
04 - Pat chicken breasts dry. Using a sharp knife, carefully cut a pocket into the thickest side of each breast, being careful not to slice all the way through.
05 - Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if needed.
06 - Rub chicken breasts with the remaining olive oil, salt, black pepper, and paprika.
07 - Arrange stuffed breasts in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F).
08 - Remove toothpicks, rest for 5 minutes, then serve.
# Expert Hints:
01 -
- The filling stays creamy and bursting with flavor, never dry or bland
- It looks impressive but comes together in under an hour
02 -
- Make sure the spinach is completely cooled before mixing it with the cheese, or the filling will become too soft
- Do not overstuff the chicken or the filling will spill out during baking
03 -
- Pound the chicken slightly to an even thickness before cutting the pocket for easier stuffing
- Sear the stuffed chicken in a hot skillet for 2 minutes per side before baking for extra color