Spinach Feta Stuffed Chicken (Printable version)
Tender chicken with savory spinach, feta, and herbs baked to golden perfection.
# 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 feta cheese, crumbled
10 - ¼ cup cream cheese, softened
11 - 2 tablespoons fresh parsley, chopped
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon ground nutmeg
14 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and sauté until wilted, approximately 2 to 3 minutes. Remove from heat and allow to cool slightly.
03 - Combine sautéed spinach, crumbled feta, softened cream cheese, chopped parsley, dried oregano, ground nutmeg, salt, and pepper in a bowl. Mix thoroughly until evenly blended.
04 - Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without cutting completely through.
05 - Brush outside of chicken breasts with 1 tablespoon olive oil, then season with salt, black pepper, and paprika.
06 - Fill each chicken breast pocket with the spinach and cheese mixture. Secure openings with toothpicks if needed.
07 - Arrange stuffed chicken breasts in the prepared baking dish and bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and juices run clear.
08 - Remove toothpicks before serving and serve hot.
# Expert advice:
01 -
- It looks elegant enough for company but comes together in under an hour, so you won't feel frazzled in the kitchen.
- The filling is so flavorful that even people who claim they don't like feta will ask for seconds.
- It's naturally low-carb and gluten-free without tasting like a compromise or diet food.
02 -
- The filling must be completely cooled before stuffing, or it'll cook the outer layer of chicken and make it tough and stringy—I learned this the hard way.
- Don't skip the paprika; it's not just for looks, it adds a subtle depth that separates this from generic stuffed chicken.
- Pat your spinach dry after it cools or your filling becomes a wet mess that slides out of the pocket during cooking.
03 -
- A meat thermometer is your best friend here—it removes all doubt about whether the chicken is cooked through and prevents the dry chicken regret.
- Make your filling the night before and store it in a container; stuffing the breasts takes thirty seconds when everything is already prepared.