Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts filled with feta, spinach, and herbs, baked until golden and juicy.

# What You 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
06 - ¾ cup crumbled feta cheese
07 - ¼ cup cream cheese, softened
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried oregano
10 - ¼ teaspoon red pepper flakes (optional)

→ For Baking

11 - 1 tablespoon olive oil

# Steps:

01 - Set oven temperature to 400°F and lightly grease a baking dish with olive oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat; sauté garlic for 30 seconds, then add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine the cooled spinach, feta cheese, cream cheese, oregano, and red pepper flakes until fully incorporated.
04 - Pat chicken breasts dry. With a sharp knife, carefully cut a horizontal pocket into each breast without slicing all the way through.
05 - Season both the interior and exterior of each chicken breast with salt and black pepper.
06 - Fill each chicken breast pocket with the spinach and cheese mixture; secure openings with toothpicks if necessary.
07 - Place stuffed breasts in the prepared baking dish and drizzle with 1 tablespoon olive oil. Bake for 25 to 30 minutes until internal temperature reaches 165°F and juices run clear.
08 - Remove toothpicks, let rest for 5 minutes, then slice and serve.

# Expert Hints:

01 -
  • It looks impressive but forgives every wobbly knife cut and uneven stuffing job.
  • The feta melts just enough to stay creamy without turning the filling soupy.
  • Leftovers slice cold into perfect next day lunch portions.
  • You can prep the chicken in the morning and bake it after work without any loss of flavor.
02 -
  • If your chicken breasts are very thick, pound them to an even thickness before cutting the pocket or the outside will overcook before the inside is done.
  • Squeeze the cooked spinach in a clean towel to remove excess moisture, or the filling will turn soupy and leak during baking.
  • Don't skip resting the chicken after baking. Those 5 minutes let the juices redistribute so every slice stays moist.
03 -
  • Use a meat thermometer to check doneness. Guessing leads to overcooked, dry chicken or undercooked, unsafe centers.
  • If the filling keeps spilling out, close the pocket with a few toothpicks and remove them before serving. It's not cheating, it's smart.
  • Let the cream cheese sit at room temperature for 20 minutes before mixing. Cold cream cheese clumps and refuses to blend smoothly.

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