Spinach Feta Stuffed Chicken (Printable)
Juicy chicken breasts filled with spinach, feta cheese, and herbs, baked for a flavorful main course.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (6 oz each)
→ Filling
02 - 4 oz fresh spinach, roughly chopped
03 - 3.5 oz feta cheese, crumbled
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese, softened
06 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
07 - 1 tbsp fresh parsley, chopped
08 - 1/2 tsp lemon zest
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp salt
→ Seasoning
11 - 1 tbsp olive oil
12 - 1/2 tsp paprika
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
# How to Prepare:
01 - Set the oven to 400°F and prepare a baking dish by lining with parchment paper or lightly greasing it.
02 - In a skillet over medium heat, sauté the spinach for 2 to 3 minutes until wilted, then remove from heat and let cool. Squeeze out excess moisture.
03 - Combine the sautéed spinach with feta, cream cheese, garlic, dill, parsley, lemon zest, salt, and pepper. Mix thoroughly to create the filling.
04 - Pat the chicken breasts dry. Using a sharp knife, cut a horizontal pocket into the thickest side of each breast without cutting through completely.
05 - Fill each chicken pocket evenly with the spinach-feta mixture. Secure openings with toothpicks if needed.
06 - Brush the stuffed chicken breasts with olive oil, then season both sides with paprika, salt, and black pepper.
07 - Place the stuffed breasts in the baking dish and bake for 25 to 30 minutes until the internal temperature reaches 165°F and juices run clear.
08 - Let the chicken rest for 5 minutes before removing toothpicks and serving.
# Expert Advice:
01 -
- The filling stays moist and flavorful while the chicken stays impossibly tender, no dry chicken breast in sight.
- It looks like you spent hours in the kitchen, but you'll have it on the table in under an hour.
- Naturally low-carb and gluten-free, so you're not sacrificing taste for nutrition.
02 -
- Squeezing the spinach isn't optional—I learned this the hard way when my first attempt turned into a soggy mess that wouldn't hold together.
- Don't stuff the chicken too aggressively; a pocket that's overfilled will burst open during baking and lose all its filling into the bottom of the pan.
- Use a meat thermometer if you have one; it's the only reliable way to know when chicken is truly done without cutting into it and letting the juices escape.
03 -
- If your chicken breasts are on the larger side, butterfly them (cut them almost in half horizontally and open them like a book) rather than cutting a deep pocket; this gives you more surface area to fill and prevents overstuffing.
- Room-temperature cream cheese mixes into the spinach more smoothly than cold cream cheese; take it out of the fridge while you're wilting the spinach.