Spinach Feta Stuffed Chicken (Printable version)
Tender breasts stuffed with spinach, feta, garlic, and herbs, seared then baked until juicy and golden.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)
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 (or 1 teaspoon dried dill)
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:
01 - Preheat 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 frequently, until wilted (2–3 minutes). Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine sautéed spinach, crumbled feta cheese, fresh dill, dried oregano, ground nutmeg, and lemon zest. Mix thoroughly until ingredients are evenly distributed.
04 - Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, stopping before cutting completely through. Open pockets gently to create space for filling.
05 - Generously season the interior and exterior of each chicken breast with salt and freshly ground black pepper, ensuring even coverage.
06 - Divide the spinach-feta mixture evenly among the four chicken breasts, stuffing each pocket. Secure openings by inserting toothpicks horizontally or tying with kitchen twine to prevent filling leakage during cooking.
07 - Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place stuffed chicken breasts in the pan and sear for 2–3 minutes per side until a golden-brown crust forms.
08 - Transfer seared chicken breasts to the prepared baking dish. Bake for 20–25 minutes, or until internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest portion.
09 - Remove from oven and carefully remove all toothpicks or twine before serving. Allow chicken to rest for 3–5 minutes for juices to redistribute.
# Expert Advice:
01 -
- The salty feta creates these incredible little pockets of flavor that burst in your mouth with every bite
- Its one of those impressive looking dinners that secretly comes together in under an hour
02 -
- Overfilling the chicken is tempting but guaranteed to cause leaks during baking, leaving you with empty chicken and a mess in the pan
- Letting the chicken rest for at least 5 minutes after baking keeps all those juices inside instead of running onto your cutting board
03 -
- Pounding the chicken breasts slightly before cutting makes them more uniform in thickness and helps them cook evenly without drying out
- Use an instant read thermometer to check doneness, because cutting into the chicken to check will let all those precious juices escape