Spinach Feta Stuffed Chicken (Print)

Tender chicken breasts filled with spinach, feta, herbs, and baked until golden and juicy.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Filling

05 - 2 cups fresh spinach, chopped
06 - 3/4 cup feta cheese, crumbled
07 - 2 tablespoons cream cheese, softened
08 - 2 cloves garlic, minced
09 - 1/4 cup sun-dried tomatoes, chopped
10 - 1 tablespoon fresh dill, chopped
11 - 1/2 teaspoon dried oregano
12 - Zest of 1/2 lemon

→ Finishing

13 - 1 tablespoon olive oil
14 - 1/2 teaspoon paprika

# Directions:

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 through the opposite side.
03 - Season the chicken breasts inside and out with salt and pepper to taste.
04 - In a mixing bowl, combine chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, chopped 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, carefully pressing the filling into each pocket. Secure with toothpicks if needed to keep filling intact.
06 - Brush the stuffed chicken breasts with olive oil and sprinkle paprika evenly over the top of each breast.
07 - Place prepared chicken 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 toothpicks before serving. Allow chicken to rest for 5 minutes, then slice or serve whole.

# Chef Secrets:

01 -
  • The chicken stays impossibly juicy while the filling stays creamy and bright, like you somehow cracked a culinary code.
  • It looks fancy enough to impress guests but honest enough that you won't stress making it on a Tuesday night.
  • Prep takes barely twenty minutes, and the oven does the heavy lifting while you pour a drink and relax.
02 -
  • The biggest mistake is cutting the pocket too deep and accidentally creating two separate pieces, so angle your knife like you're being cautious rather than confident.
  • Don't skip the resting period because the chicken will be hotter but also juicier, and every five minutes matters with chicken.
03 -
  • Butterfly your chicken breasts between two pieces of plastic wrap and pound them slightly thinner so they cook faster and the filling distributes more evenly throughout.
  • Make the filling the night before and store it in the fridge so all your morning work is just assembling and baking, turning this into a legitimate weeknight solution.
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