Spinach Feta Stuffed Chicken (Printable Version)
Tender chicken breasts filled with spinach, feta, herbs, and baked to a savory finish.
# What You Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (6 oz each)
→ Filling
02 - 4 oz fresh spinach chopped
03 - 3.5 oz feta cheese crumbled
04 - 2 tbsp cream cheese softened
05 - 1 clove garlic minced
06 - 2 tbsp fresh parsley chopped
07 - 1 tbsp fresh dill chopped
08 - 1/4 tsp ground black pepper
09 - 1/4 tsp salt
→ For Assembly
10 - 2 tbsp olive oil
11 - 1/2 tsp paprika
12 - 1/2 tsp dried oregano
13 - Salt and pepper to taste
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with 1 tbsp olive oil.
02 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the chopped spinach until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, garlic, parsley, dill, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
04 - Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep horizontal pocket into the thickest side of each breast, being careful not to cut all the way through.
05 - Divide the spinach-feta mixture evenly among the 4 chicken breasts. Stuff each pocket and secure with toothpicks if needed to keep the filling inside.
06 - Place the stuffed breasts in the prepared baking dish. Brush with remaining olive oil. Sprinkle paprika, oregano, salt, and pepper evenly over the tops.
07 - Bake for 25–30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F. The juices should run clear when pierced.
08 - Remove toothpicks before serving. Let the chicken rest for 5 minutes to retain juices, then slice and serve.
# Helpful Tips:
01 -
- The combination of salty feta and fresh spinach creates this incredible creamy filling that keeps the chicken incredibly moist
- It looks fancy enough for company but comes together in under an hour on a weeknight
02 -
- Use a meat thermometer to check for 74°C (165°F), cutting into the chicken to check doneness will let all those precious juices escape
- Letting the spinach cool slightly before mixing prevents the cream cheese from melting too early and making your filling too loose to work with
03 -
- If your filling seems too loose, refrigerate it for 15 minutes before stuffing, this makes it much easier to work with
- Remove the toothpicks before resting the chicken so you do not forget later and accidentally serve someone a sharp surprise