Spinach Feta Stuffed Chicken (Print Version)

Tender chicken breasts filled with spinach, feta, and herbs baked to golden perfection.

# Recipe Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Filling

05 - 2 cups fresh spinach, chopped
06 - ¾ cup crumbled feta cheese
07 - ¼ cup cream cheese, softened
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried oregano
10 - ¼ teaspoon red pepper flakes (optional)

→ For Baking

11 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds, then add chopped spinach. Cook until wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, blend the cooled spinach mixture with crumbled feta, cream cheese, dried oregano, and red pepper flakes until thoroughly combined.
04 - Pat chicken breasts dry with paper towels. Using a sharp knife, create a horizontal pocket in each breast without slicing through completely.
05 - Season the exterior and interior of each chicken breast evenly with salt and black pepper.
06 - Fill each pocket with the spinach and feta mixture. Secure openings with toothpicks if necessary.
07 - Place stuffed breasts into the prepared baking dish and drizzle with remaining tablespoon of olive oil.
08 - Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
09 - Remove toothpicks before serving. Let the breasts rest for 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • The chicken stays incredibly moist because the filling steams it from the inside while it bakes.
  • It looks fancy enough for guests but comes together faster than most one-pan dinners.
  • Every bite has that salty, creamy feta contrast with tender chicken and just enough garlic to make it feel indulgent.
02 -
  • Do not cut the pocket all the way through or the filling will leak out and burn onto the pan.
  • Pat the chicken completely dry before seasoning, or the salt will not stick and the skin will not brown properly.
  • Let the cooked chicken rest before slicing, otherwise all the moisture runs out onto the cutting board instead of staying inside.
03 -
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken turns cardboard-dry no matter how good the filling is.
  • If your chicken breasts are uneven, pound the thick end gently with a rolling pin so everything cooks at the same rate.
  • Make the filling a day ahead and keep it in the fridge, it saves time and the flavors meld even better overnight.

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