Spinach and Feta Stuffed Chicken (Print Version)
Tender chicken breasts stuffed with spinach, feta, and fresh herbs. Elegant Mediterranean-inspired main dish perfect for weeknight dinners.
# Recipe Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Filling
05 - 2 cups fresh spinach, chopped
06 - 3/4 cup feta cheese, crumbled
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
10 - 1 teaspoon lemon zest
11 - 1/4 teaspoon ground black pepper
→ To Finish
12 - 1 tablespoon olive oil
13 - 1 teaspoon dried oregano
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a baking dish.
02 - Using a sharp knife, cut a horizontal pocket into the side of each chicken breast, being careful not to cut all the way through.
03 - In a medium bowl, combine chopped spinach, crumbled feta cheese, minced garlic, fresh parsley, dill, lemon zest, and black pepper. Mix thoroughly.
04 - Divide the spinach-feta mixture evenly among the chicken breasts, spooning it into each pocket. Secure with toothpicks if needed.
05 - Rub the outside of each stuffed chicken breast with olive oil, salt, and pepper.
06 - Place the stuffed chicken breasts in the prepared baking dish. Drizzle with remaining olive oil and sprinkle with dried oregano.
07 - Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the top is lightly golden.
08 - Remove from the oven and carefully remove toothpicks before serving.
# Expert Advice:
01 -
- The pockets of feta create these little surprise bursts of tangy creaminess that completely transform ordinary chicken breasts.
- Its elegant enough for company but actually simple enough that I make it on busy weeknights when I need something that feels like a proper meal.
02 -
- After slicing chicken pockets three times too small, I learned to cut deeper than you think you need to, otherwise the filling has nowhere to go and just spills out during baking.
- Letting the chicken rest for 5 minutes after baking keeps all those delicious juices inside the meat instead of running all over your plate.
03 -
- Squeeze the spinach mixture firmly in your hands before stuffing to remove excess moisture that would otherwise make the filling watery during baking.
- For a golden, slightly crisp exterior, brush the tops with a mixture of olive oil and a tiny drop of honey before sprinkling with oregano.