Spinach Feta Stuffed Chicken (Printable)
Tender chicken breasts filled with spinach, feta cheese, and herbs, baked to juicy perfection.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
→ Filling
06 - 4 cups fresh spinach, chopped (about 4 oz)
07 - 4 oz feta cheese, crumbled (about 1 cup)
08 - 1 clove garlic, minced
09 - 2 oz cream cheese, softened (about 1/4 cup)
10 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon black pepper
→ Optional Garnish
13 - Lemon wedges
14 - Fresh parsley, chopped
# Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - Heat a skillet over medium heat. Add fresh spinach and cook for 2–3 minutes until just wilted. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine cooked spinach, crumbled feta cheese, softened cream cheese, minced garlic, chopped dill, ground nutmeg, and black pepper. Mix until thoroughly blended and creamy.
04 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, taking care not to cut all the way through.
05 - Divide the spinach-feta mixture evenly among the chicken breasts. Fill each pocket with the stuffing, securing with toothpicks if necessary to keep the filling contained.
06 - Brush the outside of each chicken breast with olive oil. Season generously with salt, black pepper, and paprika, ensuring even coverage on all sides.
07 - Place the stuffed chicken breasts in the prepared baking dish, spacing them evenly to allow proper heat circulation.
08 - Bake for 25–30 minutes until the chicken is completely cooked through. The internal temperature should reach 165°F when measured with a meat thermometer, and juices should run clear.
09 - Remove the toothpicks carefully. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Garnish with fresh lemon wedges and chopped parsley if desired.
# Expert Hints:
01 -
- The spinach and feta filling stays incredibly moist because the cream cheese creates a creamy texture that does not dry out
- Each serving packs nearly 40 grams of protein while staying low carb and naturally gluten free
02 -
- Do not skip the step of wilting the spinach first because raw spinach releases too much water and creates a soggy filling
- The toothpicks are essential for keeping the filling inside while baking but remember to remove them before serving
03 -
- Use a very sharp knife and make slow controlled cuts when creating the pockets to avoid accidentally slicing through
- The nutmeg is the ingredient that makes this taste professional so do not be tempted to leave it out