Spinach Feta Stuffed Chicken (Printable)
Juicy chicken breasts filled with spinach, creamy feta, and herbs baked to golden perfection.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon paprika
→ Filling
06 - 1 tablespoon olive oil
07 - 2 cups fresh spinach, chopped
08 - 2 cloves garlic, minced
09 - ¾ cup feta cheese, crumbled
10 - ¼ cup cream cheese, softened
11 - 2 tablespoons fresh parsley, chopped
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon ground nutmeg
14 - Salt and black pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and sauté until wilted, about 2 to 3 minutes. Remove from heat and let cool slightly.
03 - In a bowl, mix the sautéed spinach, crumbled feta cheese, softened cream cheese, chopped parsley, dried oregano, ground nutmeg, salt, and black pepper until well blended.
04 - Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without slicing all the way through.
05 - Brush the outside of the chicken breasts with 1 tablespoon olive oil, then season evenly with salt, black pepper, and paprika.
06 - Fill each chicken breast pocket with the spinach-feta mixture. Secure with toothpicks if needed.
07 - Arrange the stuffed breasts in the prepared baking dish. Bake for 25 to 30 minutes until cooked through and juices run clear. Internal temperature should reach 165°F.
08 - Remove toothpicks and serve immediately while hot.
# Expert Hints:
01 -
- It looks fancy enough to serve at a dinner party but comes together faster than you'd expect.
- The spinach-feta filling keeps the chicken incredibly juicy, and honestly, makes you forget you're eating something this healthy.
- It's one of those dishes that feels like a restaurant meal but costs a fraction of the price.
02 -
- Don't skip the cooling step for the spinach—warm spinach will melt your cream cheese into grease, and you'll end up with a separated, oily filling instead of a creamy one.
- Use a meat thermometer and actually check the temperature; undercooked chicken isn't worth the risk, but overcooked chicken becomes dry and rubbery, so hitting that 165°F mark is everything.
03 -
- Pound your chicken breasts to an even thickness before butterflying them, so they cook at the same rate and you avoid dry edges and undercooked centers.
- Taste your filling before you stuff the chicken—this is the moment to adjust seasoning, because once it's inside, you can't correct it without starting over.