Spinach Feta Stuffed Chicken (Printable)
Tender chicken breasts filled with spinach, feta cheese, and herbs, baked to a golden finish.
# 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
05 - ½ teaspoon paprika
→ Filling
06 - 1 tablespoon olive oil
07 - 2 cups fresh spinach, chopped
08 - 2 cloves garlic, minced
09 - ¾ cup crumbled feta cheese
10 - ¼ cup softened cream cheese
11 - 2 tablespoons fresh parsley, chopped
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon ground nutmeg
14 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat 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, then add chopped spinach and sauté until wilted, about 2 to 3 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, blend sautéed spinach mixture with crumbled feta, softened cream cheese, parsley, oregano, nutmeg, salt, and pepper until well incorporated.
04 - Using a sharp knife, create a horizontal pocket in each chicken breast without cutting through completely.
05 - Coat the exterior of each chicken breast with 1 tablespoon olive oil, then season evenly with salt, black pepper, and paprika.
06 - Fill each chicken breast pocket with the spinach and feta mixture, securing with toothpicks if needed.
07 - Arrange the stuffed breasts in the prepared baking dish and bake for 25 to 30 minutes until cooked through, reaching an internal temperature of 165°F.
08 - Remove toothpicks before plating; serve hot.
# Expert Suggestions:
01 -
- It looks impressive enough to serve guests, but it's honestly easier than it appears once you get the hang of butterflying.
- The filling is so flavorful that the chicken tastes like you spent hours in the kitchen when you really didn't.
- It fits perfectly into low-carb or gluten-free eating without any sad compromises on taste.
02 -
- Don't skip the cooling step after wilting the spinach—hot filling can start cooking the chicken from the inside before it even hits the oven, making it dry.
- The nutmeg is subtle but essential; it's what separates this from a basic spinach and cheese chicken and elevates it to something genuinely special.
- If your chicken breasts are particularly thick, gently pound them to an even thickness before butterflying so they cook uniformly.
03 -
- A sharp knife is non-negotiable for butterflying—a dull one will tear the meat instead of creating a clean pocket, so sharpen yours before you start.
- If you accidentally cut all the way through one breast, don't panic; you can patch it with a toothpick or simply stuff it and let the filling hold things together as it cooks.