Spinach Feta Stuffed Chicken (Printable version)
Tender chicken breasts filled with spinach, feta, and herbs baked to a golden finish.
# What you 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:
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 Advice:
01 -
- That moment when you cut into the chicken and the feta starts to ooze out like molten gold
- A dinner that looks like you spent hours but really comes together in under an hour
- The way the salty feta balances against the mild chicken like they were always meant to be together
02 -
- I learned the hard way that overfilling the chicken leads to filling everywhere but inside the chicken, so leave yourself some room
- Letting the chicken rest is not optional, it is the difference between juicy tender meat and dry disappointing meat
03 -
- Butterflying the chicken instead of cutting a pocket makes the stuffing easier and more foolproof
- If you are worried about the filling leaking, wrap each breast in a slice of prosciutto before baking