Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts filled with a savory spinach and feta blend, baked to perfection.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Filling

02 - 4 oz fresh spinach, chopped
03 - 3.5 oz feta cheese, crumbled
04 - 2 tbsp cream cheese, softened
05 - 1 clove garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
08 - 1/4 tsp ground black pepper
09 - 1/4 tsp salt

→ For Assembly

10 - 2 tbsp olive oil
11 - 1/2 tsp paprika
12 - 1/2 tsp dried oregano
13 - Salt and pepper, to taste

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with 1 tbsp olive oil.
02 - In a skillet over medium heat, add 1 tbsp olive oil. Sauté the chopped spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, garlic, parsley, dill, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
04 - Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket horizontally into the thickest side of each breast, being careful not to cut all the way through.
05 - Stuff each chicken breast with 1/4 of the spinach-feta mixture. Secure with toothpicks if needed.
06 - Place the stuffed breasts in the prepared baking dish. Brush with remaining olive oil. Sprinkle paprika, oregano, salt, and pepper on top.
07 - Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and juices run clear.
08 - Remove toothpicks before serving. Let rest for 5 minutes, then slice and serve.

# Expert Hints:

01 -
  • The combination of creamy feta and fresh spinach creates this incredibly rich filling that tastes like you spent hours on it
  • Each chicken breast stays juicy while the outside develops this beautiful golden seasoning that looks impressive on any plate
  • Its one of those dishes that looks fancy enough for company but comes together quickly on a weeknight
02 -
  • Use a sharp knife and cut slowly when creating the pockets because rushing can lead to cutting completely through the chicken
  • Let the chicken rest after baking because cutting into it immediately will let all those juices escape
  • Always check the internal temperature reaches 74°C 165°F before serving because stuffed chicken needs to be fully cooked
03 -
  • Pound the chicken breasts slightly before cutting the pockets to make them more uniform and easier to stuff
  • Pat the chicken completely dry before brushing with oil so the seasoning actually sticks instead of sliding off

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