Spinach Feta Stuffed Chicken (Printable)
Tender chicken breasts stuffed with spinach, creamy feta, and herbs, baked for rich flavors.
# What You'll 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
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds, then add chopped spinach. Cook until wilted, about 2 minutes. Remove from heat and cool slightly.
03 - In a mixing bowl, blend the cooled spinach, crumbled feta, softened cream cheese, dried oregano, and red pepper flakes until fully incorporated.
04 - Pat chicken breasts dry. Using a sharp knife, create a horizontal pocket in each breast, taking care not to cut completely through.
05 - Season the interior and exterior of each chicken breast evenly with salt and black pepper.
06 - Fill each chicken breast pocket with the spinach and feta mixture. Secure openings with toothpicks if necessary.
07 - Place the stuffed chicken breasts in the prepared baking dish and drizzle with 1 tablespoon olive oil.
08 - Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
09 - Remove toothpicks. Let chicken rest for 5 minutes before slicing and serving.
# Expert Suggestions:
01 -
- It looks fancy enough for guests but comes together on a regular weeknight without stress.
- The feta and cream cheese melt into the spinach, creating pockets of creamy, tangy goodness in every bite.
- You can prep the filling ahead and stuff the chicken right before baking, making dinner feel effortless.
02 -
- If you cut the pocket too deep and it goes all the way through, don't panic—just use an extra toothpick or two to seal it shut before baking.
- I learned the hard way that skipping the resting step makes the juices run out onto the cutting board instead of staying in the meat, so always give it those five minutes.
03 -
- Pound the thicker end of the chicken breasts lightly with a mallet so they cook at the same rate as the thinner tail, no dry edges and no undercooked centers.
- Use a meat thermometer every time, it takes the guesswork out and guarantees juicy, safe chicken without cutting into it and losing precious juices.