Spinach Feta Stuffed Chicken (Print Version)

Chicken breasts filled with spinach, feta, herbs, baked to golden perfection; elegant main dish option.

# 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

# How to Make It:

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.
03 - Season the chicken breasts inside and out with salt and pepper.
04 - In a mixing bowl, combine chopped spinach, crumbled feta, 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 chicken pockets, pressing gently to seal. Secure with toothpicks if necessary.
06 - Brush the stuffed chicken breasts with olive oil and sprinkle with paprika on all sides.
07 - Place in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and juices run clear.
08 - Remove toothpicks before serving. Allow chicken to rest for 5 minutes, then slice or serve whole.

# Additional Tips::

01 -
  • The filling stays moist and flavorful while the chicken develops a golden exterior that looks restaurant-quality.
  • You can prep the stuffed breasts ahead, then pop them in the oven right before dinner without stress.
  • It feels special enough for guests but honest enough for Tuesday nights when you just want something good.
02 -
  • Don't skip the resting step; five minutes lets the juices settle back into the chicken so it stays tender and doesn't dry out when you cut into it.
  • The filling should be mixed cold; warm cream cheese becomes too soft and separates during cooking.
03 -
  • If you're nervous about the butterfly technique, ask your butcher to cut the pockets for you; most will do it without fuss.
  • Make the filling the morning of and refrigerate it so the flavors develop and merge before you stuff the chicken.
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