Spinach Feta Stuffed Chicken (Printable)
Juicy chicken breasts with a savory spinach and feta filling, seasoned and baked to perfection.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (6 oz each)
→ Filling
02 - 4 oz fresh spinach, roughly chopped
03 - 3.5 oz feta cheese, crumbled
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese, softened
06 - 1 tbsp chopped fresh dill (or 1 tsp dried)
07 - 1 tbsp chopped fresh parsley
08 - 1/2 tsp lemon zest
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp salt
→ Seasoning
11 - 1 tbsp olive oil
12 - 1/2 tsp paprika
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
# Directions:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Sauté spinach in a skillet over medium heat for 2–3 minutes until wilted. Remove from heat, let cool slightly, then squeeze out excess moisture. In a bowl, combine spinach with feta, cream cheese, garlic, dill, parsley, lemon zest, salt, and pepper. Mix thoroughly.
03 - Pat chicken breasts dry. Using a sharp knife, create a horizontal pocket in the thickest side of each breast, careful not to cut through completely.
04 - Fill each chicken breast evenly with the spinach-feta mixture. Secure openings with toothpicks if necessary.
05 - Brush each stuffed breast with olive oil. Season all sides with paprika, salt, and black pepper.
06 - Place the breasts in the prepared baking dish. Bake for 25–30 minutes, or until internal temperature reaches 165°F and juices run clear.
07 - Allow chicken to rest for 5 minutes before removing toothpicks and serving.
# Expert Tips:
01 -
- It feels fancy enough for guests but comes together in under an hour on a regular Tuesday.
- The filling stays moist and flavorful, so even if you're not a chicken expert, this practically cooks itself.
- You get that Mediterranean brightness without the fuss of a complicated sauce.
02 -
- The pocket must be cut carefully—if it tears all the way through, the filling leaks out into the pan and you lose half your flavor.
- Squeezing out the spinach moisture is not optional; it's the difference between a nice filling and a watery mess that makes the chicken soggy.
- Resting the chicken after cooking is genuinely important; it redistributes the juices so each slice stays tender instead of releasing liquid immediately.
03 -
- An instant-read thermometer takes the guesswork out of doneness and prevents overcooked, dry chicken—insert it horizontally into the thickest part without touching the filling.
- If your chicken breasts are especially thick or thin, you can gently pound them to an even thickness before butterflying, which helps them cook more evenly and gives you more surface area for the filling.