Spinach Feta Stuffed Chicken (Printable Version)

Tender chicken breasts filled with sautéed spinach, creamy feta, and aromatic herbs, baked 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 freshly ground black pepper

→ Filling

05 - 5 oz fresh spinach roughly chopped
06 - 4 oz feta cheese crumbled
07 - 2 cloves garlic minced
08 - 1 tablespoon fresh dill chopped
09 - ½ teaspoon dried oregano
10 - ¼ teaspoon ground nutmeg
11 - ½ teaspoon lemon zest
12 - 1 tablespoon olive oil

→ Finishing

13 - Toothpicks or kitchen twine

# How-To Steps:

01 - Preheat oven to 375°F and lightly grease a baking dish with cooking spray or olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook, stirring constantly, until wilted approximately 2–3 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine sautéed spinach, crumbled feta cheese, fresh dill, dried oregano, ground nutmeg, and lemon zest. Mix thoroughly until all ingredients are evenly distributed.
04 - Using a sharp knife, cut a horizontal pocket into each chicken breast, taking care not to slice completely through the meat. Work carefully to create a deep cavity for stuffing while maintaining the structural integrity of the breast.
05 - Season the interior and exterior of each chicken breast generously with salt and freshly ground black pepper, ensuring even coverage on all surfaces.
06 - Divide the spinach-feta mixture evenly among the four chicken breasts, filling each pocket completely. Secure the opening with toothpicks or kitchen twine to prevent the filling from escaping during cooking.
07 - Heat remaining 1 tablespoon olive oil in the skillet over medium-high heat. Place stuffed chicken breasts in the pan and sear for 2–3 minutes per side until a golden-brown crust forms.
08 - Transfer seared chicken breasts to the prepared baking dish. Bake for 20–25 minutes until the chicken is fully cooked through, reaching an internal temperature of 165°F when measured with a meat thermometer.
09 - Remove from oven and carefully remove all toothpicks or kitchen twine before serving. Allow chicken to rest for 5 minutes to redistribute juices.

# Helpful Tips:

01 -
  • The feta stays creamy and tangy against the mild chicken creating these little bursts of flavor in every bite
  • You can assemble these ahead of time and just pop them in the oven when guests arrive
02 -
  • The most common mistake is overfilling the chicken which causes it to burst open during baking
  • Letting the chicken rest for 5 minutes after baking helps the juices redistribute so they dont run out when you cut in
03 -
  • Pound the chicken breasts slightly before cutting the pocket to make them more uniform in thickness
  • Use kitchen twine instead of toothpicks for a more secure hold that wont leave any wooden bits behind

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