Chicken Breast With Feta And Spinach (Printable)

Juicy chicken breasts stuffed with creamy feta and tender spinach, baked to golden perfection for a flavorful high-protein meal.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Filling

02 - 4 oz feta cheese, crumbled
03 - 5 oz fresh spinach, washed and chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese
06 - 1 tbsp fresh dill, chopped
07 - Salt and black pepper to taste

→ For Cooking

08 - 1 tbsp olive oil

→ To Finish

09 - 1/2 lemon, cut into wedges

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - In a mixing bowl, combine crumbled feta cheese, chopped spinach, minced garlic, cream cheese, fresh dill, salt, and black pepper. Mix thoroughly until all ingredients are well blended and the mixture holds together.
03 - Using a sharp knife, carefully slice a horizontal pocket into each chicken breast, cutting through the center without cutting all the way through to the other side. Open each pocket gently.
04 - Generously fill each pocket with the spinach and feta mixture, pressing lightly to pack the filling. Secure the openings with toothpicks to prevent filling from escaping during cooking.
05 - Rub the outside of each stuffed chicken breast with olive oil. Season generously with additional salt and black pepper on all sides.
06 - Place the stuffed chicken breasts in the prepared baking dish, spacing them evenly to ensure proper heat circulation.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F.
08 - Carefully remove the toothpicks from each chicken breast. Transfer to serving plates and serve immediately with fresh lemon wedges on the side for squeezing over the chicken.

# Expert Hints:

01 -
  • The combination of salty feta and fresh spinach creates that perfect restaurant quality dinner at home
  • You get all the flavor with barely any active time in the kitchen
02 -
  • I learned the hard way that wet spinach makes the filling watery so pat it thoroughly with paper towels first
  • The chicken is done when an instant read thermometer inserted into the thickest part reads 74°C (165°F)
03 -
  • Pound the chicken breasts slightly to an even thickness before stuffing for more uniform cooking
  • Use room temperature cream cheese so it blends smoothly into the filling without lumps

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