Spinach Feta Stuffed Chicken (Print Version)

Juicy chicken breasts filled with spinach, feta cheese, and aromatic herbs baked to perfection.

# Recipe Ingredients:

→ Chicken

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

→ Filling

06 - 1 tablespoon olive oil
07 - 2 cups fresh spinach, chopped
08 - 2 cloves garlic, minced
09 - ¾ cup feta cheese, crumbled
10 - ¼ cup cream cheese, softened
11 - 2 tablespoons fresh parsley, chopped
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon ground nutmeg
14 - Salt and pepper to taste

# Directions:

01 - Set the oven to 400°F and line a baking dish with parchment paper or lightly grease it.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in chopped spinach and sauté until wilted, about 2 to 3 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine the sautéed spinach, crumbled feta, softened cream cheese, chopped parsley, dried oregano, ground nutmeg, and season with salt and pepper. Mix thoroughly until fully incorporated.
04 - Using a sharp knife, carefully slice a horizontal pocket into each chicken breast, avoiding cutting all the way through.
05 - Brush the exterior of the chicken breasts with 1 tablespoon olive oil, then season evenly with salt, black pepper, and paprika.
06 - Fill each chicken pocket with the prepared spinach and feta mixture. Secure with toothpicks if needed.
07 - Arrange stuffed chicken breasts in the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes until the internal temperature reaches 165°F and juices run clear.
08 - Remove toothpicks carefully before plating. Serve hot with your choice of sides.

# Expert Advice:

01 -
  • It looks fancy enough for a dinner party but takes less time than you'd think.
  • The creamy feta and bright spinach filling stays incredibly moist, so there's no dry chicken syndrome.
  • Naturally low-carb and gluten-free, so it works for almost any table.
02 -
  • Don't skip the cooling step for the spinach filling—warm filling can make it harder to seal the pocket properly.
  • A meat thermometer is your best friend here; it removes all guessing and ensures juicy chicken every time.
  • Softening the cream cheese beforehand prevents lumpy filling that won't blend smoothly.
03 -
  • If you forget to soften the cream cheese, just microwave it for 10 to 15 seconds and stir it smooth before mixing.
  • Butterflying the chicken with a confident stroke is easier than tentative sawing; a sharp knife and a single smooth motion gets you through faster with less damage.

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