Spinach Feta Stuffed Chicken (Printable View)
Juicy chicken breasts filled with spinach, feta, and herbs, baked for a savory, wholesome Mediterranean dish.
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken breasts (6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
→ Filling
05 - 4 cups fresh spinach chopped
06 - 4 oz feta cheese crumbled
07 - 2 oz cream cheese softened
08 - 2 garlic cloves minced
09 - 2 tablespoons fresh parsley chopped
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon ground nutmeg
→ For Baking
12 - 1 tablespoon olive oil for drizzling
# How to Prepare:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - In a skillet over medium heat, add chopped spinach and cook for 1–2 minutes until wilted. Transfer to a bowl and let cool slightly.
03 - Add feta, cream cheese, garlic, parsley, oregano, and nutmeg to the cooled spinach. Mix until well combined into a uniform mixture.
04 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket into the side of each breast, being careful not to cut through completely. Season both sides generously with salt and pepper.
05 - Divide the spinach mixture evenly among the 4 chicken breasts, stuffing each pocket. Secure the opening with toothpicks if needed to prevent filling from escaping.
06 - Place stuffed breasts in the prepared baking dish. Drizzle with 1 tablespoon olive oil. Bake for 25–30 minutes until the chicken is cooked through (internal temperature reaches 165°F) and juices run clear.
07 - Remove toothpicks before serving. Serve immediately while hot.
# Expert Suggestions:
01 -
- The combination of creamy feta and fresh spinach creates this incredible contrast against the juicy chicken that feels restaurant fancy but takes about 10 minutes to prep
- You get that satisfying moment when you cut into the chicken and see all that gorgeous filling spilling out like a little present on the plate
02 -
- I once forgot to let the spinach cool before mixing it with the cheese and the cream cheese melted into this weird separated texture that was absolutely disgusting
- Getting your chicken to the same thickness before stuffing is the real game changer I discovered after years of having some pieces dry out while others were perfectly cooked
03 -
- After years of making this I finally figured out that chilling the filling for 15 minutes makes it so much easier to stuff without it spilling everywhere
- The nutmeg might seem like a strange addition but it adds this subtle warmth that makes people ask what your secret ingredient is