Spinach Feta Stuffed Chicken (Printable)

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

# Ingredient list:

→ 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 feta cheese, crumbled
07 - 2 tablespoons cream cheese, softened
08 - 2 cloves garlic, minced
09 - ¼ cup sun-dried tomatoes, chopped
10 - 1 tablespoon fresh dill, chopped
11 - ½ teaspoon dried oregano
12 - Zest of ½ lemon

→ Finishing

13 - 1 tablespoon olive oil
14 - ½ teaspoon paprika

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to slice all the way through.
03 - Season the chicken breasts inside and out with salt and pepper.
04 - In a mixing bowl, combine chopped spinach, crumbled feta, softened cream cheese, minced garlic, sun-dried tomatoes, fresh dill, dried oregano, and lemon zest. Mix until well combined.
05 - Divide the spinach-feta mixture evenly among the chicken pockets, pressing gently to seal. Secure with toothpicks if necessary.
06 - Brush the stuffed chicken breasts with olive oil and sprinkle with paprika.
07 - Place stuffed chicken in the prepared baking dish and bake for 25 to 30 minutes, until the internal temperature reaches 165°F and juices run clear.
08 - Remove toothpicks before serving. Allow chicken to rest for 5 minutes, then slice or serve whole.

# Expert Suggestions:

01 -
  • The filling stays moist inside while the chicken gets gorgeously golden outside, no dry chicken nightmares here.
  • It looks restaurant-worthy but takes barely an hour from start to finish, perfect for impressing without the stress.
02 -
  • The pockets need to be deep enough to hold filling but not so deep you're puncturing the bottom, practice the knife motion before you commit.
  • Don't skip seasoning inside the pocket itself, the chicken meat needs salt or it'll taste bland no matter how flavorful the filling is.
03 -
  • If your chicken breasts are huge, gently pound them to even thickness so they cook at the same rate instead of drying out the thin parts waiting for thick parts to finish.
  • Make the filling ahead and refrigerate it, cold filling actually stays inside the pocket better during cooking than room temperature filling.
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