Spinach Feta Stuffed Chicken (Printer-Friendly)

Tender chicken breasts stuffed with spinach, feta, herbs, and baked to a flavorful 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

→ Filling

05 - 2 cups fresh spinach, chopped
06 - ¾ cup feta cheese, crumbled
07 - 2 tablespoons cream cheese, softened
08 - 2 cloves garlic, minced
09 - ¼ cup sun-dried tomatoes, chopped
10 - 1 tablespoon fresh dill, chopped
11 - ½ teaspoon dried oregano
12 - Zest of ½ lemon

→ To Finish

13 - 1 tablespoon olive oil
14 - ½ teaspoon paprika

# Method:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to slice all the way through to the opposite side.
03 - Season the chicken breasts inside and out with salt and black pepper, distributing evenly.
04 - In a mixing bowl, combine chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, sun-dried tomatoes, fresh dill, dried oregano, and lemon zest. Mix until well combined.
05 - Divide the spinach-feta mixture evenly among the four chicken breasts, stuffing each pocket carefully. Press gently to seal, and secure with toothpicks if necessary.
06 - Brush the stuffed chicken breasts with olive oil and sprinkle paprika evenly over the top.
07 - Place the prepared chicken breasts in the baking dish and bake for 25 to 30 minutes, or until the internal temperature reaches 165°F and juices run clear when pierced.
08 - Remove from oven and discard toothpicks. Allow chicken to rest for 5 minutes before serving whole or sliced.

# Expert Suggestions:

01 -
  • Quick and elegant: Ready in just 50 minutes total, yet impressive enough for guests.
  • Packed with flavor: Feta, cream cheese, garlic, dill, oregano, and lemon zest create a rich, herbaceous filling.
  • Gluten-free and low carb: A wholesome main dish that fits a variety of dietary needs.
  • Customizable: Add sun-dried tomatoes, olives, or swap feta for goat cheese to make it your own.
  • Meal-prep friendly: Leftovers reheat beautifully for lunch the next day.
02 -
  • Don't overstuff: Press the filling in firmly but leave enough room to close the pocket so the filling stays inside during baking.
  • Use toothpicks: Securing the opening with toothpicks prevents the filling from spilling out — just remember to remove them before serving.
  • Check the temperature: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe and juicy results.
  • Rest before slicing: Allow the chicken to rest for 5 minutes after baking so the juices redistribute throughout the meat.
  • Optional olives: A handful of chopped olives added to the filling brings an extra layer of Mediterranean flavor.
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