Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts filled with spinach, feta, and herbs, baked for a flavorful Mediterranean dish.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper

→ Filling

05 - 5 oz fresh spinach, roughly chopped
06 - 4 oz feta cheese, crumbled
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh dill, chopped
09 - ½ teaspoon dried oregano
10 - ¼ teaspoon ground nutmeg
11 - ½ teaspoon lemon zest
12 - 1 tablespoon olive oil

→ Finishing

13 - Toothpicks or kitchen twine for securing

# How To Make It:

01 - Preheat the oven to 375°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook, stirring constantly, until wilted, about 2 to 3 minutes. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine the sautéed spinach, crumbled feta cheese, chopped fresh dill, dried oregano, ground nutmeg, and lemon zest. Mix thoroughly until all ingredients are evenly distributed.
04 - Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, slicing about three-quarters of the way through without cutting completely to the other side.
05 - Season each chicken breast thoroughly inside and out with salt and freshly ground black pepper, ensuring even coverage on all surfaces.
06 - Divide the spinach-feta mixture evenly among the four chicken breasts, stuffing each pocket with the filling. Secure the opening by inserting toothpicks or tying with kitchen twine to prevent filling from escaping during cooking.
07 - Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place stuffed chicken breasts in the hot pan and sear for 2 to 3 minutes per side until golden brown and slightly crisped.
08 - Transfer seared chicken breasts to the prepared baking dish. Bake for 20 to 25 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F when tested with a meat thermometer.
09 - Remove the baking dish from the oven. Carefully remove all toothpicks or kitchen twine before serving. Let the chicken rest for 5 minutes to allow juices to redistribute.

# Expert Hints:

01 -
  • The feta stays creamy instead of drying out like other cheeses
  • Guests think you spent hours on something that takes 50 minutes total
02 -
  • Letting the spinach cool before mixing with feta prevents the cheese from melting too early
  • Searing before baking creates a crust that keeps all those juices inside
03 -
  • Pound the chicken slightly thinner before stuffing to make the pockets easier to cut
  • Use an instant read thermometer instead of cutting into the chicken to check doneness

Go Back