Spinach Feta Stuffed Chicken (Printable)
Tender chicken breasts filled with spinach, feta, herbs, and baked to flavorful perfection.
# What You'll Need:
→ 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 (or 1 cup frozen spinach, thawed and drained)
06 - ¾ cup feta cheese, crumbled
07 - 2 tablespoons cream cheese, softened
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon red pepper flakes (optional)
→ For Baking
12 - 1 tablespoon olive oil (for drizzling)
# How to Make It:
01 - Preheat the oven to 375°F.
02 - In a medium bowl, mix spinach, feta cheese, cream cheese, garlic, dill, nutmeg, and red pepper flakes until well combined.
03 - Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
04 - Season the chicken breasts inside and out with salt and black pepper.
05 - Stuff each chicken breast with the spinach-feta mixture. Secure the openings with toothpicks if necessary.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until golden brown.
07 - Drizzle with 1 tablespoon olive oil, then transfer the skillet to the preheated oven. Bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
08 - Remove toothpicks before serving. Let rest for 5 minutes, then serve warm.
# Expert Advice:
01 -
- The combination of tangy feta and fresh spinach creates restaurant worthy flavor without any fancy techniques
- This dish reheats beautifully for lunch the next day, if there's even any left
02 -
- I learned the hard way that overfilling leads to filling explosion in the oven, so leave yourself some room
- Letting the chicken rest before cutting keeps all those juices inside instead of running onto your cutting board
03 -
- Pounding the chicken slightly to an even thickness makes both the pocket cutting and cooking much more predictable
- Invest in an instant read thermometer, because guessing doneness on stuffed chicken is a recipe for disaster