Spinach Feta Stuffed Chicken (Printable version)

Tender chicken breasts filled with spinach, feta cheese, garlic, and herbs, baked to a golden finish.

# What you 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:

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 Advice:

01 -
  • The filling stays incredibly moist because the feta releases just the right amount of salty creaminess as it bakes
  • You get that restaurant quality presentation with only about 15 minutes of active prep work
  • Leftovers taste even better the next day, if you somehow manage to have any
02 -
  • The first time I made this I overstuffed the chicken and the filling leaked everywhere, so leave some room for the cheese to expand
  • Letting the chicken rest before cutting is absolutely crucial or all those juices end up on your cutting board instead of in the meat
03 -
  • If you're nervous about cutting pockets, you can butterfly the chicken completely and fold it over the filling instead
  • The filling can be made a day ahead and kept refrigerated, which actually lets the flavors meld together better

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