Spinach Feta Stuffed Chicken (Printable version)

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

# 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

# Directions:

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 and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, blend the cooled spinach, crumbled feta, softened cream cheese, dried oregano, and red pepper flakes until evenly mixed.
04 - Pat each chicken breast dry. Carefully create a horizontal pocket in each breast using a sharp knife, avoiding cutting through completely.
05 - Season the interior and exterior of each chicken breast with salt and black pepper.
06 - Fill each pocket with the spinach and feta mixture. Secure openings with toothpicks if necessary.
07 - Place stuffed chicken breasts in the prepared baking dish and drizzle with 1 tablespoon olive oil.
08 - Bake for 25 to 30 minutes, or until internal temperature reaches 165°F and juices run clear.
09 - Remove toothpicks, let chicken rest for 5 minutes, then slice and serve.

# Expert advice:

01 -
  • It looks impressively elegant but comes together faster than you'd expect, perfect when you want to feel a little fancy on a weeknight.
  • The creamy feta and tender spinach keep every bite moist and flavorful, no dry chicken here.
  • You can prep the filling ahead and stuff the breasts right before baking, making dinner feel effortless.
02 -
  • Don't skip the resting step after baking, cutting into the chicken too soon will send all those lovely juices running across your cutting board instead of staying in the meat.
  • Make sure the spinach is fully cooled before mixing it with the cheeses, or the cream cheese will turn into a soupy mess instead of a thick, spreadable filling.
  • If your chicken breasts are very thick, you can pound them gently to an even thickness before cutting the pocket, this helps them cook more evenly.
03 -
  • Use a meat thermometer to check for doneness instead of guessing, overcooked chicken is the enemy of juicy, flavorful bites.
  • If you're nervous about the filling leaking out, use a couple of toothpicks to really secure the pocket, and remember to count them so you can remove them all before serving.
  • Let the chicken come to room temperature for about fifteen minutes before baking, it cooks more evenly and stays tender.

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